When I do the reverse shell (my favorite), I say to myself, “question mark, C, question mark, C, question mark, C” etc. It helps me remember which direction is next. I enjoy your channel!
This process works really well on American buttercream because it forms a crust, so the paper doesn't stick to it. I'm not sure this would work with whipped icing as it's not as stable as ABC.
At my age I have no idea what snap chat is. At first I thought all those black dots were braille lol. You do so much to make every cake perfect down to the little curlys. I am terrified of the reverse shell piping though. A tutorial on piping would be great. Thank you for sharing and keep on caking 💜
Hi Karolyn! Beautiful as always. I have an order for a 12x18x2 cake in a couple of weeks. I know that's bigger than your pan. I am using your strawberry doctored recipe and wondered how much to make. I was thinking 3 but that may be too much. The pan says 15 1/2 c of batter. Thank you!
I’ve had so many requests for sheet cakes lately. So far I’ve said no, or talked people into a different design. How many dr’ed cake mixes do you use to make a 1/2 sheet? I love the tip about the markers and using edible ink to “rehydrate” them lol Thanks for another great tutorial
Hi Karolyn! I love this! I came to watch because someone asked me to make a sheet and I cringed! Like you, I HATE making sheet cakes! What made you want to do this one after avoiding them for so long? Please share 😊
I used to love making them and wanted to try it again! They actually aren't bad and are pretty easy to decorate, so I really don't mind them as much anymore.
I cool them for about 5 minutes before I wrap them up and freeze them. I like to freeze them overnight, so at least 12 hours (if not more) in the freezer!
It will be around an hour, but all depends on the oven temp and the ingredients in your batter. If you just do the instructions on the back of the box, you won't have to bake it as long as if you doctored up the cake mix recipe!
Thank you so much for the tutorial. The cake was beautiful! Question, I have been decorating cakes for a hobby for around 13 years and I have sold some but I have decided to actually start a cake business. My question is, my husband says birthday cakes and smash cakes aren’t worth my time to do so I should only focus on wedding cakes because that’s where the money is. What are your thoughts on that?
I make most of my money from birthday cakes! Contrary to popular belief, wedding cakes don't cost more just because they are wedding cakes. I've made 3 tier birthday cakes to feed 50 that cost $800 and 3 tier wedding cakes to feed 50 that cost $500. The main factor in pricing (for me at least) is the detail in the design. Smash cakes are pretty simple and easy to make, so I wouldn't turn those down either.
Wow you are using piping!!! You make it look so easy. I would love more help with this. I dont know whether its my hot hands of inebility to squeeze the bags or what but i have all sorts of issues
Assuming you're baking in a 2" high pan and only making 1 layer: 1/4 - 1 batch 1/2 - 2 batches For full sheet cakes, I always put two half sheet cakes together, so I would need 4 batches for a full sheet. Hope that helps!
Do you colour your own fondant? Or buy store bought? I would like to know what colour you used to get that particular yellow if colouring your own please. Thank you from Sydney Australia 🇦🇺
I make my own Marshmallow Fondant. Store bought fondant is too soft (in my opinion) and is prone to cracking and elephant skin. The yellow I used is Americolor Lemon Yellow. It’s brighter than golden yellow!
@@KarolynsKakes Thank you for your response. I found your marshmallow fondant recipe looking through your videos. 🙂 nervous to try lol but will give it a go. ❤️
Which recipe did you use for the cake batter here? Is it your yellow cake recipe? I see a pound cake on your link or the doctored cake😅😮 This is the exact cake I've been looking for to make!!!!🥰🥰🥰🥰🥰🥰🥰
Thank you Sharon! I have in the past, however I prefer not to. With larger cakes, it's a little challenging to handle the thinner layers and it's not always necessary! If I want more servings, I will do a 2 layer not torted 1/2 sheet cake and put icing in the middle. That will feed around 60 and will be about 4" tall.
The boxes now have less cake mix in it, so I measure it out to 432g for one flavor. This cake had 2 full batches, so it was 432g of yellow and 432g of chocolate for a 1/2 sheet!
Hi Karolyn, love your tutorials, thanks! I have a question around the clip you use to keep your wet clothes together, I have those at home, but would the black plastic part not melt in the oven? I am a bit nervous to use them due to this? Great idea though, and so simple! :)
I would bake the cake then wrap it in plastic wrap and let it cool at room temp, not in the fridge or the freezer. That will help keep it moist! Once it's cool, unwrap, frost and decorate!
This is a half sheet cake. 11 x 15. It's 2 inches high (thick). Feeds approx. 30. A quarter sheet cake is 9 x 13, feeds approx. 20. A full sheet cake is 18 x 26, feeds approx. 60.
Thanks for all your videos. I don’t really work much with fondant just because I prefer the taste of buttercream but I still enjoy watching your videos and all of your creations. I wanted to ask is there a reason that, on this cake for instance, after you trace and cut out the name, why do you then arrange it by hand instead of tracing the name lightly onto the background color and then aligning it over your tracing? Would it show the tracing? I was just curious because I notice you always do it this way. Thanks for all your videos.
Anything can be a thing if you make it! 😂 Stacking big cake layers can be a bit of a pain in the butt though, I'd put each layer on a piece of cake cardboard to help.
It's hard to say without knowing how it was prepared. But did you use pan grease? That helps it easily release from the pan. Here's a video showing how I make it: ua-cam.com/video/s40EDLelRuA/v-deo.html
When I do the reverse shell (my favorite), I say to myself, “question mark, C, question mark, C, question mark, C” etc. It helps me remember which direction is next. I enjoy your channel!
That's a great way to do it, thank you for the tip! 😊🎉
I am legit sitting here amazed at every step you showed. You are crazy talented ❤
Awww Shari! Love you girl! 💜💜
Could you do more sheet cake videos?? This is amazing
I will film it whenever someone orders another one!
Yes I love 😻😻
Enjoyed the video, especially the piping. A video about piping would be awesome! Have a great week😃
agree !!!!
Will do!
Yes
Wow! That was crazy amazing! Worth every penny
Sheet cakes are definitely gaining popularity! I'm going to start offering them, so this video was very helpful to me! Thank you!
Glad it was helpful!
This was perfect timing!! I’m making a sheet cake next week ❤ Thank you!!!
I never thought about using the flower nails to conduct even heat. I had some “heating cores” back in the day:) Thanks!
This was perfect. Thank you!
Glad it was helpful!
Really enjoyed this one. Thanks x
Karolyn! Not seen you for ages! Hi. ❤ Beautiful cake 😊
Awww thank you my dear! 💜🙏
some very helpful techniques in here thank you.....if u use whipped icing what kind of paper can u use to smooth it out?
This process works really well on American buttercream because it forms a crust, so the paper doesn't stick to it. I'm not sure this would work with whipped icing as it's not as stable as ABC.
Very nice. I’ve always liked sheet cakes.🙂
Thank you honey!
hey Karyolyn so happy i have time to watch a video
At my age I have no idea what snap chat is. At first I thought all those black dots were braille lol. You do so much to make every cake perfect down to the little curlys. I am terrified of the reverse shell piping though. A tutorial on piping would be great. Thank you for sharing and keep on caking 💜
I will film that soon! And I tried Snapchat for like a day and it was too confusing and weird so I gave up 😂
Hi Karolyn! Beautiful as always. I have an order for a 12x18x2 cake in a couple of weeks. I know that's bigger than your pan. I am using your strawberry doctored recipe and wondered how much to make. I was thinking 3 but that may be too much. The pan says 15 1/2 c of batter. Thank you!
I would do 2 1/3 recipe. I have a video where I break down the recipe into thirds so I don't waste batter!
ua-cam.com/video/6fEvJD8KPNM/v-deo.html
@@KarolynsKakes thank you so much!
I’ve had so many requests for sheet cakes lately. So far I’ve said no, or talked people into a different design.
How many dr’ed cake mixes do you use to make a 1/2 sheet?
I love the tip about the markers and using edible ink to “rehydrate” them lol
Thanks for another great tutorial
I made 1 batch of chocolate and 1 batch of vanilla. I used almost all of the batter, there was a little left over.😊
Hi Karolyn! I love this! I came to watch because someone asked me to make a sheet and I cringed! Like you, I HATE making sheet cakes! What made you want to do this one after avoiding them for so long? Please share 😊
I used to love making them and wanted to try it again! They actually aren't bad and are pretty easy to decorate, so I really don't mind them as much anymore.
That's so pretty I love it,what is the size of the baking pan you have used?
It's a half sheet, 11 x 15 : amzn.to/42Ek2VO
Hi what is the oven temperature is 350F for 2 hour . What is the size of your pan ? Thanks
Omg that cake looks amazing and that buttercream is freaking smooth!!! 🤩🤩🤯 I have a question, how long do you cook your cakes after baking?
I cool them for about 5 minutes before I wrap them up and freeze them. I like to freeze them overnight, so at least 12 hours (if not more) in the freezer!
Beautiful! Did you use 2 full batches for this?
Yes I did!
Love this! I have to say to the right to the left in my head to do reverse shell lol!😂
That works too!!😂
For a 12x18x2 cake pan if I use three box cake mix for how many minutes do I bake it
It will be around an hour, but all depends on the oven temp and the ingredients in your batter. If you just do the instructions on the back of the box, you won't have to bake it as long as if you doctored up the cake mix recipe!
your videos are excellent
Thank you honey! 🙏
Thank you for this! Can i make these fondant decorations in advance to save time, so that they're ready on the day i need to decorate?
Since these lay flat on top, you can make them in advance without having to worry about them cracking!
Thank you so much for the tutorial. The cake was beautiful!
Question, I have been decorating cakes for a hobby for around 13 years and I have sold some but I have decided to actually start a cake business. My question is, my husband says birthday cakes and smash cakes aren’t worth my time to do so I should only focus on wedding cakes because that’s where the money is. What are your thoughts on that?
I make most of my money from birthday cakes! Contrary to popular belief, wedding cakes don't cost more just because they are wedding cakes. I've made 3 tier birthday cakes to feed 50 that cost $800 and 3 tier wedding cakes to feed 50 that cost $500. The main factor in pricing (for me at least) is the detail in the design. Smash cakes are pretty simple and easy to make, so I wouldn't turn those down either.
Wow you are using piping!!! You make it look so easy. I would love more help with this. I dont know whether its my hot hands of inebility to squeeze the bags or what but i have all sorts of issues
I'll make a video on it!
@@KarolynsKakes 😲😲😲🎉🎉🥳 😃😃😃
How many cake mixes did you use for the 1/2 sheet cake? Great video.
Thank you! I used two mixes.
@@KarolynsKakesI heard you use three cake mix for the pan
Hi Karolyn 👋 🎉 Could you PLEEEEZE tell us how much doctored cake mix is needed for quarter, half, and full-size sheet cakes!?!? Thank you in advance!❤
Assuming you're baking in a 2" high pan and only making 1 layer:
1/4 - 1 batch
1/2 - 2 batches
For full sheet cakes, I always put two half sheet cakes together, so I would need 4 batches for a full sheet.
Hope that helps!
@@KarolynsKakesYou're the best! I can't take you out for coffee, but I sent you a few! Enjoy 😊☕️
Do you colour your own fondant? Or buy store bought? I would like to know what colour you used to get that particular yellow if colouring your own please. Thank you from Sydney Australia 🇦🇺
I make my own Marshmallow Fondant. Store bought fondant is too soft (in my opinion) and is prone to cracking and elephant skin. The yellow I used is Americolor Lemon Yellow. It’s brighter than golden yellow!
@@KarolynsKakes Thank you for your response. I found your marshmallow fondant recipe looking through your videos. 🙂 nervous to try lol but will give it a go. ❤️
Which recipe did you use for the cake batter here? Is it your yellow cake recipe? I see a pound cake on your link or the doctored cake😅😮
This is the exact cake I've been looking for to make!!!!🥰🥰🥰🥰🥰🥰🥰
It's the yellow doctored cake mix recipe!
I know she loved her cake 😊
She did!! 😊💜
Can I ask what measurements I wold need for a 10x15 sheet pan or how many eggs thank you 🙂
I would use 2 batches of cake batter, each batch having 3 eggs plus 1 egg yolk. So it would be 6 whole eggs and 2 yolks total!
Always make room for curlies! Thank you 😊
It's a must! 😂
When doing sheet cake do you not torte it and put butter cream in the middle,, your cake perfect as ever..its therapy watching you do everything 😊😊
Thank you Sharon! I have in the past, however I prefer not to. With larger cakes, it's a little challenging to handle the thinner layers and it's not always necessary! If I want more servings, I will do a 2 layer not torted 1/2 sheet cake and put icing in the middle. That will feed around 60 and will be about 4" tall.
What size image would I need to take up this whole cake?
This cake is 11" x 18". Most icing sheets are the size of regular paper, so it wouldn't be as big as the cake.
How many boxes of cake total would you use for one flavor? How many of each did you use for the half and half?
The boxes now have less cake mix in it, so I measure it out to 432g for one flavor. This cake had 2 full batches, so it was 432g of yellow and 432g of chocolate for a 1/2 sheet!
Hi Karolyn, love your tutorials, thanks! I have a question around the clip you use to keep your wet clothes together, I have those at home, but would the black plastic part not melt in the oven? I am a bit nervous to use them due to this? Great idea though, and so simple! :)
Hi Jen! The clips I use are all metal, so they don't melt 😊
amzn.to/49yqKig
Can you put in the refrigerator instead of the freezer? What are you suggestions if you don't have 48 hours?
I would bake the cake then wrap it in plastic wrap and let it cool at room temp, not in the fridge or the freezer. That will help keep it moist! Once it's cool, unwrap, frost and decorate!
How thick is your sheet cake and the size. I don't know why it's different sizes for sheet pans depending on where you get it.
This is a half sheet cake. 11 x 15. It's 2 inches high (thick). Feeds approx. 30.
A quarter sheet cake is 9 x 13, feeds approx. 20.
A full sheet cake is 18 x 26, feeds approx. 60.
I may have missed it, but what is the reason for the flower nails in the cake?
The metal heats up and bakes the cakes from the middle so the cake bakes more evenly. Without them, the edges bake faster than the center!
Thanks for all your videos. I don’t really work much with fondant just because I prefer the taste of buttercream but I still enjoy watching your videos and all of your creations. I wanted to ask is there a reason that, on this cake for instance, after you trace and cut out the name, why do you then arrange it by hand instead of tracing the name lightly onto the background color and then aligning it over your tracing? Would it show the tracing? I was just curious because I notice you always do it this way. Thanks for all your videos.
You're right! It's because the tracing will be slightly bigger than the letter and you'll be able to see it.
I love your technique for the boarder! Did you have to talk to yourself not to put a lot of curleys? 🤣
Yes! It was very hard 😂
Good morning,How much cake batter I need for a 12x18 pan ?
That would need 2 batches of the cake batter. 😊
Hi what is the temp for 12 x18 pan thanks
Have you ever did a three layer sheet cake ? Is that a thing ?
Anything can be a thing if you make it! 😂
Stacking big cake layers can be a bit of a pain in the butt though, I'd put each layer on a piece of cake cardboard to help.
I like this one 🫶🏾
I let mine cool for 5 mins and it broke apart after the flip. What did I do wrong
It's hard to say without knowing how it was prepared. But did you use pan grease? That helps it easily release from the pan. Here's a video showing how I make it:
ua-cam.com/video/s40EDLelRuA/v-deo.html
Nice girl, what size is the cake?
It's a half sheet, 11 x 15 : amzn.to/42Ek2VO
So pretty! Love your NJ girl. 💜
Thanks boo! 💜
@@KarolynsKakes Happy Valentine's Day ❤️ 🥰
I hate making sheet cakes. 😂
It's a love / hate thing for me, so I get it!😂
Omg my name
That's how I feel when I see my name on something! 💜🙏
@KarolynsKakes i really like you videos thank you for the ❤️
Thanks for the video cakes looks so neat i prefer not to make sheet cakes or square cakes i suffer with the corners bur once in awhile i do 🫣
It's not that bad with sheet cakes since we cover the edges with a border, so you can get away with it not being perfect!