This is the *only* way I make cakes. No need to have the perfect set of pans - a sturdy sheet pan (half/quarter - much easier to scale up or down!) has you covered. The only issue I experience in this format is occasionally the exposed top surface of the cake can become gummy/tacky as it cools - negligible as we're usually cutting & frosting anyway. Oh, and also results in an impulse to collect every size cake ring :)

Would love to see a quick conversion chart added to this blog post - ex) eighth to quarter to half to full sheet, from a standard 8" layer cake. That'll get bakers up and running even faster!

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