How To make Sheet Cake(Bake & Frost 45 Minutes)

OLD SCHOOL CAFETERIA STYLE VANILLA SHEET CAKE WITH VANILLA FROSTING

This cake really will bring you back to your childhood
We all had this in our schools
Its a very moist and fluffy cake and also easy to make
RECIPE FOR CAKE:

2 1/4 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, room temperature
1/4 cup vegetable oil
1 1/2 cups sugar
4 large eggs
1 tbsp vanilla extract
1 cup milk

Vanilla Buttercream Frosting

1 cup unsalted butter
1/2 cup shortening*
6 cups powdered sugar
1/8 tsp salt
2 tsp vanilla extract
1 tbsp corn syrup (or honey)
4–6 tbsp water or milk
Pink, Peach and Ivory gel icing color
Sprinkles

Instructions

1. Prepare a 12×18 inch sheet pan/jelly roll pan with non-stick baking spray. Preheat oven to 350°F
2. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
3. Add the butter, sugar, and oil to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
4. Add the eggs two at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Slowly add the milk and vanilla extract and mix until well combined.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until a toothpick comes out clean.
9. Remove the cake from the oven and allow to cool.
10. To make the frosting, beat the butter and shortening together until smooth.
11. Slowly add half of the powdered sugar and the salt and mix until smooth.
12. Add the vanilla extract, corn syrup and 4 tablespoons of water or milk and mix until smooth.
13. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
14. Color the frosting to your desired shade. I used a little bit of pink, peach and ivory gel icing colors.
15. Spread the frosting evenly onto the cooled cake and then top with sprinkles. Cover the cake well and store at room temperature. Cake is best when eaten within 3-4 days.

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Chocolate Sheet Cake!???? |Ep #195

Hi Everyone!

Today I will be demonstrating how to make one of my favorite chocolate cakes in the world! It's a very simple recipe and so easy to make! You can make it for any occasion and everyone will love it!

Enjoy!

Recipe:

1/2 cup softened butter at room temp

1-2/3 cups sugar

2 eggs

2 tsps vanilla extract

1-1/2 cups buttermilk

2 cups cake flour

1/3 cup unsweetened cocoa powder

1/4 tsp salt

1-1/2 teaspoons baking soda

1 teaspoon white distilled vinegar

Frosting of your choice. I used store bought fluffy vanilla frosting and homemade chocolate shavings.

A TRADITIONAL TEXAS CAKE IN THE CAFETERIA AND SCHOOLS/OLD SCHOOL TEXAS VANILLA SHEET CAKE/SO SO EASY

OLD SCHOOL CAFETERIA STYLE TEXAS VANILLA SHEET CAKE

This cake really will bring you back to your childhood
We all had this in our cafeteria and schools
Its a very moist and fluffy cake and also easy to make
RECIPE FOR CAKE:

2 1/4 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, room temperature
1/4 cup vegetable oil
1 1/2 cups sugar
4 large eggs
1 tbsp vanilla extract
1 cup milk

Vanilla Buttercream Frosting:
1 cup unsalted butter
1/2 cup shortening*
6 cups powdered sugar
1/8 tsp salt
2 tsp vanilla extract
1 tbsp corn syrup (or honey)
4–6 tbsp water or milk
Pink, Peach and Ivory gel icing color
Sprinkles

Instructions:
1. Prepare a 12×18 inch sheet pan/jelly roll pan with non-stick baking spray. Preheat oven to 350°F
2. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
3. Add the butter, sugar, and oil to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
4. Add the eggs two at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Slowly add the milk and vanilla extract and mix until well combined.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until a toothpick comes out clean.
9. Remove the cake from the oven and allow to cool.
10. To make the frosting, beat the butter and shortening together until smooth.
11. Slowly add half of the powdered sugar and the salt and mix until smooth.
12. Add the vanilla extract, corn syrup and 4 tablespoons of water or milk and mix until smooth.
13. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
14. Color the frosting to your desired shade. I used a little bit of pink, peach and ivory gel icing colors.
15. Spread the frosting evenly onto the cooled cake and then top with sprinkles. Cover the cake well and store at room temperature. Cake is best when eaten within 3-4 days.

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OLD SCHOOL SOUL FOOD
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SUITE H120
PMB # 142
KATY,TEXAS 77494

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Red Velvet Half Sheet Cake by Diane Lovetobake

The video and photo is owned by Diane Lovetobake. No Copying, pinning, publishing
I will be vigilant about filing takedown notices if my video's and photo's are copied.
































1/4 - 1/2 cup red food coloring
4 Tablespoons unsweetened baking cocoa
3 teaspoons vanilla
1 cup solid shortening
3 cups granulated sugar
4 eggs room temperature
2 teaspoon salt
4 cups + 4 Tablespoons all-purpose flour
1 cup buttermilk or sour milk (1 Tablespoon white vinegar or lemon juice plus milk to equal 1 cup DOUBLE THAT explained in video
2 teaspoons baking soda ( mixed with vinegar ( wait to end)
2 teaspoons white vinegar. ( mixed with baking soda. ( wait to end)
In small bowl add food coloring, cocoa and vanilla. Add salt
Beat shortening and sugar till fluffy 5 minutes.
Beat in eggs one at a time
Blend in cocoa mixture as above ingredients together
Add flour and milk alternately till smooth don't over beat.
Stir vinegar with baking soda it will foam up immediately fold into batter.
Pour batter in a 12x18 2 inch 1/2 sheet pan greased and dusted with flour.
Bake at 325 for 40-45 minutes
Cool on cooling rack

Yellow Half Sheet Cake by Diane Lovetobake

This video and photo is owned by Diane Lovetobake. No copying, pinning, publishing..... I will be vigilant about filing takedown notices if my video's and photo's are copied..
















































This video and photos is owned by Diane Lovetobake
No pinning, No Publishing No Copying















This is a moist great tasting cake .......
Looking for a frosting I have numerous recipe's on my channel
The recipe is for a Half Sheet cake 12x18 x 2
5 cup all-purpose flour
1/2 cup Corn starch
8 teaspoon baking powder
1 teaspoon salt
2 cups milk room temperature
6 eggs
4 teaspoon vanilla
4 sticks butter ( 2 cups)
4 cups granulated sugar
Combine all the dry in a bowl and stir. Set aside
In a bowl put slightly beaten eggs, vanilla and milk stir
Beat butter and granulated sugar till light and fluffy
Add dry ingredients slowly it should like small crumbs when combined.
Add liquid ingredients till the batter is silky smooth
Grease a 12 x 18 sheet pan Dust with flour
Pour batter into pan evenly tap bottom of cake pan
Bake at 325 45-50 minutes check with a cake tester or toothpick
Place on cooling rack
Serves 48 pieces

Cake Decorating, How to Ice a 1/2 Sheet Cake In Butter Cream

Cake decorating instructor Liz Larson demonstrates how to ice a 1/2 sheet cake with commercial techniques and tools.

Some of the decorating tools I use
========================
Mixer:
Quick Icer:
Icing Bag:
Icing Smoother:
Spatula:
Decorating Tips:
Candy Melt:
Turntable:
Air Brush:

Royal Icing
3 eggs whites room temperature
1 pound powdered sugar (confectioners)
1 teaspoon cream of tartar

Combine ingredients, beat at high speed 7-10 minutes.
Dries quickly-keep covered.
DECORATING BUTTERCREAM
2 CUP SHORTENING (SWEETEX)
1 CUP MILK (CANNED MILK IS GOOD)
2 TSP VANILLA
1 TSP. ALMOND EXTRACT
½ TSP.BUTTER FLAVORING
3 LB. POWDERED SUGAR
2 tsp. salt
Mix together and beat 10 minutes until light and fluffy it
will keep in refrigerator for about 2 wks. Is enough
to ice and decorate an 8 or 9 inch double layer cake.
You can cut the recipe in half if you don't need that much. In this video I am using Pastry Pride Whip Topping. It can be found at
most restaurant supply stores and Cake decorating supply stores. Riches Buttercream is also a good option.

theartoffrosting.blogspot.com