AHello,
I will be making my first 12" cake in a few weeks. I have read in a few recipes (the cake bible) that with larger pans you decrease the levening agents but I wasn't sure why. I will be baking the King Arthur tender white cake recipe with a few slight modifications; does anyone know if I will need to decrease the baking powder for this recipe? I am of course going to do a dry run but I didn't want to waste cake if anyone already knew the answer.
AThe cake bible formula for the white, yellow, and chocolate is what I use. I love it. Rose explains in that the BP needs to be decreased because the surface area is larger in a 12" than say a 6". Larger amounts of BP will weaken the structure since the inside takes much longer to bake.
As far as dryness, get yourself a spray bottle and add simple syrup. Spray it on each layer after it has been torted, right as you are assembling with your filling. It doesn't really need it, but I add it for piece of mind:). I do this with all the layers.
Let me know if you have any questions about the formula and the Rose factors.
AThanks so much!!! That makes total sense!! I am going to try the cake bible recipes and see if I like them better!!
I read about the Cake Bible... where can I purchase one of those and is that the actual name of the book? Who is the author?
http://www.amazon.com/dp/0688044026/?tag=cakecentral-20+Cake+Bible+Rose+Levy+Beranbaum
Looks like the best price is used, $6.58 plus shipping.
Quote:
http://www.amazon.com/dp/0688044026/?tag=cakecentral-20+Cake+Bible+Rose+Levy+Beranbaum
Looks like the best price is used, $6.58 plus shipping.
Thank you so much... I just purchased it!
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