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
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
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
Quote:
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--
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
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
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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