Does anyone have a recipe that works well in large pans such as 14 and 12 in square pans. I love Rose Beranbaum's Downy Butter Yellow cake, but I have trouble making a moist cake when enlarging the recipes according to the charts. Any suggestions will be greatly appreciated.
...I just got this book from the library and want to try some of her recipes...hoping for good advice too
I'm not a chemist or scientist, so I don't understand why there would be a problem in making enough batter to fit larger size cake pans
I did a large 7 tier wedding cake and I did alternating layers of chocolate cake with chocolate ganache and vanilla pound cake with buttercream, all covered in fondant. I made multiple batches of each recipe and filled the pans and baked with no problems. My mixer isn't large enough to double or triple the recipes, so I made each batch and poured it into a large bowl and repeated until I had enough for each size pan.
Don't see why that wouldn't work for you as well
Thank you both for the replies to my post. I'm new to forums and appreciate your help. I guess I'll try the charts in the Cake Bible and see what happens.
There is a book called BakeWise, by Sbirley Corriher, which teaches about the chemistry of baking. One of the subjects is about what can happen when you double or triple a cake recipe.
Sorry, I don't have it memorized, and the book is out on loan from my "library" or I would look it up for you.
I love Shirley, but I her Cookwise book, and didn't know she had a Bakewise, looks like a trip to the bookstore is in order!
here is a recipe that I have used and it is fantastic. I baked it in a 9x13 pan as I used it for cake balls and it was fantastic.
maybe you could check it against what would happen with your favorite recipe doubled and see if there is a major difference.