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Re: Scratch cakes

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Posted by Roseanna on July 20, 2007 at 20:53:35:

In Reply to: Re: Scratch cakes posted by Roseanna on July 20, 2007 at 20:52:33:

: : I've made the White Whisper in various sizes. I started by figuring the volume of my 8" pans and then assuming that the recipe made that volume of batter. So then it's straightforward to calculate the volume of other sizes and go from there.

6": 0.5 recipe
8": 1 recipe
10": 1.5 recipe
12": 2 recipes (1 per layer)
14": 3 recipes (1.5 per layer)
16": 4 recipes (2 per layer)

So if I'm doing a 6-10, I'll make a double recipe, which is the entire cake. If I'm doing a 6-8-10, I'll mix 2 for the 6-10, then mix another for the 8. I don't usually mix three at a time -- my mixer can do it, technically, but the batter is right to the rim so it's messy (6-qt KA).

As far as the baking powder, I tried Rose's adjustment formula but found it unnecessarily complex (and I have an engineering degree!). A doubled recipe would take 3Tbsp of baking powder, but through a little trial and error I find that 2.5 is good. I just do a straight multiply on everything else. I also use baking cores religiously on 10" and larger, and I'm very careful not to overfill pans (after a few traumatic baking experiences!) That means I usually have a little batter left over on the 8" layers, for instance, because in reality the recipe could accommodate 9" pans according to the book.

I'm sure all of this is not be as accurate as RLB would calculate, but close enough. :)

I've made the epicurious chocolate cake in all sizes from 6-16 also, same kind of calcuation except the "base" recipe is for 10" layers. In that case a single recipe would also make BOTH the 6" and 8" tiers. (slightly less than half for the 6, slightly more than half for the 8). 12" tier needs 1.5 recipes, and 14" tier needs two. 16" tier needs 2.5.

Hope this all makes sense!

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: : : I've made the White Whisper in various sizes. I started by figuring the volume of my 8" pans and then assuming that the recipe made that volume of batter. So then it's straightforward to calculate the volume of other sizes and go from there.

6": 0.5 recipe
8": 1 recipe
10": 1.5 recipe
12": 2 recipes (1 per layer)
14": 3 recipes (1.5 per layer)
16": 4 recipes (2 per layer)

So if I'm doing a 6-10, I'll make a double recipe, which is the entire cake. If I'm doing a 6-8-10, I'll mix 2 for the 6-10, then mix another for the 8. I don't usually mix three at a time -- my mixer can do it, technically, but the batter is right to the rim so it's messy (6-qt KA).

As far as the baking powder, I tried Rose's adjustment formula but found it unnecessarily complex (and I have an engineering degree!). A doubled recipe would take 3Tbsp of baking powder, but through a little trial and error I find that 2.5 is good. I just do a straight multiply on everything else. I also use baking cores religiously on 10" and larger, and I'm very careful not to overfill pans (after a few traumatic baking experiences!) That means I usually have a little batter left over on the 8" layers, for instance, because in reality the recipe could accommodate 9" pans according to the book.

I'm sure all of this is not be as accurate as RLB would calculate, but close enough. :)

I've made the epicurious chocolate cake in all sizes from 6-16 also, same kind of calcuation except the "base" recipe is for 10" layers. In that case a single recipe would also make BOTH the 6" and 8" tiers. (slightly less than half for the 6, slightly more than half for the 8). 12" tier needs 1.5 recipes, and 14" tier needs two. 16" tier needs 2.5.

Hope this all makes sense!

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