I need one!

I know in the Cake Bible, Rose says to use less baking powder per unit when making bigger cakes. But I didn't. 'Cuz I'm a moron. I needed to make a 14 in square of her white chocolate whisper cake, and I just quadrupled the ingredients, but didn't adjust the baking powder. And of course, I can't remove just baking powder. I haven't baked yet, just measured out ingredients to bake tomorrow. Do you think it's worth it to bag the stuff I measured and start over?

Cake baking is chemistry. Why not go to www.realbakingwithrose.com and ask Rose on her blog. At this time I heard she was in europe but you may find past references to this question on her blog in the archived questions.
Good luck.