14" Red Velvet Cake

Baking By bonzo14 Updated 26 Jun 2014 , 7:58pm by -K8memphis

bonzo14 Posted 22 Jun 2014 , 6:38pm
post #1 of 12

AHi - does anyone have a recipe for a 14" Red Velvet which is 4" deep - I have a recipe for an 8" but don't want to chance scaling up especially with the bi-carb aspect

All help gratefully received

Thanks Doreen

11 replies
MimiFix Posted 22 Jun 2014 , 9:29pm
post #2 of 12
Quote:
Originally Posted by bonzo14 

... don't want to chance scaling up especially with the bi-carb aspect

 

What's "bi-carb" aspect?

-K8memphis Posted 22 Jun 2014 , 9:38pm
post #3 of 12

i would bake two 2" layers to put together to make a 4" tall cake --this chart* tells you that you need 10 cups of batter to make a 14" cake that will be 2" tall--so whatever you do you'll need about 20 cups of batter --

 

a recipe or cake mix will yield approx anywhere from 5 to 8 cups of cake batter  --

 

and i don't know exactly what you mean by the baking soda aspect but i've only ever straight up multiplied out my recipes for whatever i was baking and it was fine -- 

 

* http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm

bonzo14 Posted 23 Jun 2014 , 2:02pm
post #4 of 12

ASorry - should have explained - the recipe I use has Bi Carbonate of soda in it which is tricky to scale up

bonzo14 Posted 23 Jun 2014 , 2:07pm
post #5 of 12

AHi K8. Thanks for your input - good suggestion 2x2" layers - will give it some thought

Regards Doreen

MimiFix Posted 23 Jun 2014 , 2:24pm
post #6 of 12

I agree with Kate. I've never had a problem increasing the baking soda, just make sure your math is correct when you scale up.

-K8memphis Posted 23 Jun 2014 , 2:55pm
post #7 of 12
Quote:
Originally Posted by bonzo14 

Sorry - should have explained - the recipe I use has Bi Carbonate of soda in it which is tricky to scale up

 

 

like mimi, i never had any problem multiplying/scaling formulas with baking soda which is of course bicarbonate of soda-- yes just accurately multiply everything by 5 or x or whatever yield you need -- and combine your ingredients well--get your lovely emulsions --

 

the person i learned about this baking soda conundrum from is someone who also wrote a thesis about how sifting ingredients does not fully incorporate them-- and i mean if you have ever sifted powdered sugar and cocoa you would be as surprised as i was that that concept needed proof -- of course sifting doesn't incorporate ingredients -- and they bragged about their thesis as if they just proved that the world was not flat -- therefore i took all their concepts with a salt mine of salt --

 

it's not necessary and in the carbon footprint of life it uses up too many math brain cells -- i only have a few left as it is -- must use wisely --

 

best baking to you

bonzo14 Posted 26 Jun 2014 , 7:46pm
post #8 of 12

AThank you all for your replIes - I had not realised that Wilton make a 14" x 2" pan - they are not readily available in Europe but I have managed to track them down - so good solution

Re the baking soda - I am working on this but have found that when I scale up Red Velvet it often sinks - may need to try flower nails in centre but assumed - maybe wrongly - that it had something to do with the ratio if baking soda.

The research continues ...

Thanks everyone

Xx

-K8memphis Posted 26 Jun 2014 , 7:50pm
post #9 of 12

Quote:

Originally Posted by bonzo14 

Thank you all for your replIes - I had not realised that Wilton make a 14" x 2" pan - they are not readily available in Europe but I have managed to track them down - so good solution

 

 

 

wait wait wait -- so confused -- that was not meant to be a solution it was meant to be a resource for you, a reference chart -- you can bake a 2" tall cake in a 3" or 4" pan it doesn't have to be 2" deep--

bonzo14 Posted 26 Jun 2014 , 7:55pm
post #10 of 12

AYes I realise that K8 - but if I use 2" layers it bakes easier , levels easier etc - much easier than trying to cut a 4" cake into 2 in order to fill it etc. ? Sorry didn't mean to confuse you but it makes perfect sense to me - so thank you for reading my rambling sand giving me an idea to work with

Xx

-K8memphis Posted 26 Jun 2014 , 7:56pm
post #11 of 12

my point in giving you the chart was so you would not overfill whatever pan you are using becasue over filling the pan with cake batter can result in the middle sinking

-K8memphis Posted 26 Jun 2014 , 7:58pm
post #12 of 12
Quote:
Originally Posted by bonzo14 

Yes I realise that K8 - but if I use 2" layers it bakes easier , levels easier etc - much easier than trying to cut a 4" cake into 2 in order to fill it etc. ? Sorry didn't mean to confuse you but it makes perfect sense to me - so thank you for reading my rambling sand giving me an idea to work with

Xx

 

 

yes yes that's what i meant-- and not to overfill the pan -- the chart gives you the right proportions of batter to fit well and bake properly into your 14"pan

 

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