Thank you, Julie. I will try once more with 16x12 pan and do the BP adjustement, and I also use another oven and turn the pan 180o halfway the time. In fact, the cake size I need is a 10x14 but I will have this size by pressing the cake (a techinque we use in Brazil to have the cake very even). For this, I must have slightly bigger sheets, that I will press on the mould, and I usually have 2 inch more for cutting the good size. I really could bake a smaller sheets because the pressing method is very good for any portion of baked batter, but I am trying to have success with the minimum time and work. Thanks!!

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Thanks, Hector. I have found the charts and will do the adjustements. But is really pan height so important that it makes the rose factor for a 9 inch pan change from 3 to 4, because of a difference of only 1/2 inch??? I am very surprised with this.

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Felix, just so you don't head in the wrong direction, a larger pan than is called for will require less baking powder than what you would get from doubling (or however you are adjusting) the recipe.

Perhaps you could try baking in two 9x13 pans, trimming them and placing them side-by-side to form a 16x12 cake? That would help out with the problems you're experiencing from both your mixer (make two batches) and your oven (bake one at a time).

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Felix, pls read the master chart on Cake Bible for an idea how to adjust baking powder.

Also, I am certain, regardless with strips or not, if your cake is humped always on that side of the oven, then the oven heat is irregular or your pan is too close from the oven walls.

16x12 "isn't" a prefered size for cake bible or rhc, but you will find others with success adapting these recipes. Too long to write, pls do a search in forums or post a question in forums.

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Thanks Matthew, and what I experience is that a double recipe is too much for the motor to handle, as you say. And like you, I have insisted for a longer time and the cake had a poor texture. And I also have the problem of baking on a retangular 16x12 inch (my project requires that shape) for which I don't know how to put strips. The result is that I am getting one side hunped.

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Thanks Hector. Could you please tell me how can I make the baking powder adjustement? Must I add more of it for a 16x12 pan with a double recipe?

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Didn't see your answer Hector--I tried the white chocolate butter cake for two 9x2 cakes with a hand mixer. It was too much for the motor to handle--even with longer mixing times, the cake had a poor texture.

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Felix, if you are talking about a hand mixer, no-it will not work with that much batter. I find that batter for two 9 x 1.5 cakes is about the limit.

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Felix, a hand mixer or even a wooden spoon will work but with longer mixing times.

I don't like to change the pan size for this cake, least using a rectangular or 16x12. You will need to make adjustments with the amount of baking powder and also make sure your oven is large enough for proper air circulation and with even heat so you don't have one side hunped.

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Hi, Hector. Thank you very much for your reply. I thought you could help me with another problem with the White Velvet Cake that I am trying to bake. Do you think a manual mixer, even in the highest speed, can deliver with the mixing of the dry ingredients to the butter and so little milk? My mixer is becoming very hot and with that smell of burnt things, and I feel the batter is too heavy for it. Besides, I am not having sucess with the White Velvet Cake, which I have to put on a rectangular pan which is required by my project. Today I tried to double the recipe and used 16x12 inch pan. I had a terrible belly in one side of the pan and a final height of less then 1 inch in the other side. Could you please help me?? Thanks in advance.

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Felix, dark chocolate ganache or mousseline buttercream. On any of the butter cakes will withstand up to 90oF weather. Refrigerate the cake overnight prior to applying the buttercream, the keep the frosted cake in the refrigerator (42oF), transport it cold if necessary, but take it out to room temperature 2 to 4 hours prior cutting. The cake should warm up to 70 to 85 oF for best taste and texture.

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Dear Rose,
I live in Rio de Janeiro, Brazil, and I have just started in the world of bakery. But I have already a challenge which is to make a cake for my mother's 80 years birthday, next month. I have bought the Cake Bible and I am amazed with the wonderful possibilities that you show us in the book. But I have a terrible doubt: will the recipes work in a weather like Rio's, where humidity is very high and temperatures easily reach 100 F???
Well, I have decided to make White Velvet Butter Cake but I have a serious doubt about the filling, because I intend to use a concentrated paste of blueberry (from Fabbri, an Italian manufacturer) and I would like to ask if you could give an advise of what use as a basis for the paste: buttercream (at 100F?) or ganache (but won't the chocolate taste mask the fruit?).
Thank you very much for your attention and congratulations for your beautifull creations and career.

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Interesting pictures Rose. My favorite is the banana; something about the yellow of the fruit against the dark brown of the skin, set atop the recipe is fascinating.

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These photos are wonderful to see! Thank you so much for sharing them.

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I love the campbell's photo! I need to try that cake next as I keep wondering what it it going to taste like.

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Great pictures Rose. So interesting. Thank you for sharing. You could publish another book based on this and call it Outcakes from Heaven :)

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Rose, you are spoiling us with all these uncut pictures! I love them all. Thanks so much for sharing.

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I just love pictures of food, especially cake. Is that a bad thing?
Beautiful pictures, look even better to eat.

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Absolutely amazing and delicious looking.

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I'm drooling!

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