I would like to make the Toba Garrett moist yellow cake. The recipe will yield two 8 inch cakes. I need to make a 6 inch and a 10 inch tier.
In one of my cake books, it states that the volume (water filled to brim of pan) for a 8X2 round pan is 7 cups. A 10X2 round pan is 11 cups (rounded up). I used the recipe conversion calculator and multiplied the ingredients by 1.57. So for example, for two 10 inch cakes, I would need about 4.5 cups of cake flour, 3 cups of sugar, 8 eggs, etc. I've never done this before. Can anyone tell me if I'm on the right track?
There was a reason that I didn't major in math and science in college, but it would come in handy about now!
Ellen
Just going by my cake bible, it sounds like the amounts of your ingredients you listed (flour, sugar, eggs) are very similar to what Rose uses for 10in yellow cake. So I guess your math is ok. Good luck!
If you are interested in adjusting recipes for different size pans, the Cake Bible has a section in the back that takes the base recipe and gives you the factor to multiply by for each size pan you might need, from 6 in through 18in rounds, up through half sheets. Just something to consider. I find that section really helpful.
I can't help on the batter math, but I have a trick I use. If my pan need five cups of batter, I put five cups of water in my pan first and put a small piece of masking tape at the water line. then I dump out the water and dry the pan. When filling the pan with batter, I go up to the tape, peel off the tape and bake. I know there is five cups of batter in the pan!
That is agreat tip about the tape! The Cake Bible has been so helpful in all the baking I do. There is a new revised edition out now. According to Rose's blog she will be coming out with a new book for larger cake sizes.
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