Hector's Case Study: Chocolate Domingo Wedding Cake.

Hector has created another stunner, dapting one of my top favorite chocolate cakes to wedding cake proportions.

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In Hector's Words:

The Chocolate Domingo Cake is a beloved chocolate cake from the Cake Bible. The recipe is for one 9" round cake pan, 2" deep. I offered this cake for a party of 100 and converted the recipe into a wedding cake: a top tier consisting of two 9" cakes, and a bottom tier consisting of two 12" cakes. What attracted me to make this recipe a wedding cake was its high butter content which near guarantees a moist and tender cake even after 3 days of baking, which is the average span of time of a wedding cake to decorate, deliver, and display.

For the top tier, I multiplied x2 every ingredient and baked two 9" pans. For the bottom tier, I multiplied x4 every ingredient; and in addition multiplied the baking powder and baking soda x0.84, which is indeed a subtraction, and baked two 12" pans. A 12" pan is very close to twice the volume of a 9" pan. I used Rose's Heavenly Cake strips on all pans, fitting 3 strips with large paper clips on each 12" pan. Oven temperature was as indicated in the 9" recipe. The oven times were longer since i baked two 9" cakes at once (35-45 mins) and then two 12" cakes at once (50 to 60 mins).

It worked PERFECTLY!!! The cakes rose beautifully. The cakes didn't collapse nor volcanoed in the middle. The cake was level and a dream to stack.

Chocolate Domingo Wedding Cake - 1.jpg

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The texture of the 12" cakes were indistinguishable from the texture of the 9" cakes. I came about the x0.84 subtraction of the leavening from studying the Rose Factor charts from the Cake Bible. I can't tell you for sure yet that this is magic rule, but it is a handy start for converting a 9" butter cake into a 12"!!!

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Now, if u want a 6" third tier, make one 9" recipe and bake two 6" pans! A 6" pan is very close to half the volume of a 9" pan. It is recommended to increase the baking powder and baking soda when baking on smaller cake pans, but I find it unnecessary with a 6" pan; it is so small that any arguing can be shouted off with some serrated knife action post baking!

Buy, borrow, or steal, a copy of the Cake Bible to understand my full thinking. Read pages 490-492 and you can expand on my case study for any pans up to 18" wide.