As of: March 28, 2024, 4:45 p.m
By: Anna Heyers
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Whether with plums and sprinkles or apples and lots of cinnamon: sheet cakes are not only a hit at parties, they are also quick to make. To ensure nothing goes wrong, there are a few things you can pay attention to.
A moist and delicious sheet cake, with or without sprinkles, is a wonderful treat that goes well with many occasions. Whether for birthday parties (not only children love Fanta cakes), coffee parties or just as a sweet treat in between – a sheet cake can be the highlight of any event. If he succeeds.
To ensure that this works for all of your sheet cakes in the future, there are a few points you can pay attention to when baking. We have put together the best tips for you.
Choose the right sheet metal
The most important thing for a sheet cake is, as the name suggests: the tray. Make sure you use a suitable baking tray for your recipe. A baking pan that is too large or too small can affect the baking time and the end result. Trays that are deep are ideal so that the dough can rise without overflowing. Also important: distribute the dough as evenly as possible. If some areas are higher than others, this can result in differently cooked cake. The tray should also be well greased or lined with baking paper to prevent the cake from sticking.
Sheet cakes are quick to make and turn out perfectly with our tips. (Symbolic image) © Eva Gruendemann/Imago
The choice of dough
The choice of dough also plays a role in the success of the sheet cake. A yeast dough, for example, is ideal for fruit cakes with sprinkles. For example, you choose sponge cake dough if you are working with fresh or pureed fruit. Shortcrust pastry and sponge cake are also classic for sheet cakes.
The selection, processing and preparation of fruits
Fruit cake is particularly popular in summer and is part of many garden parties. Depending on the season, cherries, apples, pears, plums, raspberries or strawberries are added to or in the dough and ensure sweet, sticky fingers and smiling faces. A nice side effect of the fruits: They ensure that the sheet cake stays nice and juicy. To ensure that the fruit doesn't sink all the way to the bottom of the tray, there's a clever tip that Grandma probably already knew: lightly flour the fruit. Dusted with flour essentially gives the fruits a little extra grip and allows them to stay on the dough longer while baking.
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Protects the dough from getting soggy
Fresh fruits in particular as a topping can ensure that the dough (especially sponge cake) quickly becomes soggy. The sheet cake doesn't lose any of its flavor, but eating it can be quite challenging. To prevent moisture from penetrating the cake so quickly, you can prepare the surface a little. For example, with a thin layer of jam (e.g. apricot jam), whipped cream or ground nuts.