wondering if anyone is currently using this for their cake recipes? I noticed she has a section for wedding cakes that serve 120 people and that some calculations need to be made for how much baking soda needs to be added I think for each cake pan, feel a little confused in how to do those calculations, can someone help? just curious to what is the difference when using the cake mix for a wedding cake vs. Rosies recipe for a wedding cake
i'm using, 2-12 inches and a 10 inch pan.

I use this thing constantly. I don't use the recipe for the whole cake. I just bake the individual tiers one by one.

If you are doing a 10in round, the rose factor is 5. So look in the chart and see how much baking powder is needed for a 10in cake. Multiply that by your rose factor, and that is how much baking powder, in teaspoons, goes into that cake.

This book has never once failed me.