Susan Reid, post author

November 9, 2014 at 2:59pm

Hi, Martibeth. I use a cake core (the aluminum tapered cup that goes in the center) when I'm doing wedding cake layers that are more than 2" tall and more than 12" in diameter; they help the cake cook more evenly. When it comes to half sheet pans, the layers aren't so thick that it's a big concern. The nice thing about doing sheet cakes is that the layers come out a nice, even 1 1/2" tall, so when you have two layers, some filling, and frosting on top your creation is PLENTY tall enough, without having to split layers. I've never needed to lower the temp; I just keep an eye on the layer and the moment I see it start to pull from the edge of the pan, out it comes. Susan
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