The Cake BIble is soon going into its 49th printing. For those of you who have early editions, please note the following correction on the bottom of the chart on page 490:
the 13 x 9-inch rectangle should bake 35 to 45 minutes and the 18 x 12-inch rectangle should bake 40 to 50 minutes.
When the Cake Bible was published over 23 years ago, 2-inch high cake pans were almost impossible to find so several of the layer cakes were created for the then commonly available 1-1/2 inch high pans.
Now that the 1-1/2 inch high pans are harder to find than 2-inch high pans, in the newer printings of The Cake Bible, when using these 2 inch high pans I recommended either to do 2/3 the recipe for 1 layer or 1-1/3 times the recipe for 2 layers.
As higher pans require proportionately less leavening (leavening weakens structure) it is also advisable to decrease the baking powder by 1/8 teaspoon for 1 layer and 1/4 teaspoon for 2 layers.
The Golden Butter Cream Cake on page 34 has a better appearance if lowering the baking powder to 1-1/8 teaspoon instead of 1-1/4 teaspoon. It will prevent the slight dip in the center.
The Triple Layer Devil's Food Cake on page 62 was created for (3) 1-1/2 inch high pans and works best in that height pan. ( It is not enough batter for (3) 2-inch high pans so it will not bake well and it is too much batter for (2) 2-inch high pans. Woody and I have done upwards of 12 tests trying to adjust the batter and discovered in the process that even if filling the pans less full, the layers were still too low at the sides and too domed in the middle.) We have come up with two viable solutions if you only have 2 inch high pans
Either make the Devil's Food Cake in Rose's Heavenly Cakes that was adapted for 2-inch high pans with the addition of bitter chocolate and creme fraiche, or make the original batter as follows:
Use a total of two whole eggs (3.5 ounces/100 grams/3 fluid ounces) and 4 egg yolks (2.5 ounces/73 grams/minimum 2 fluid ounces).
Add 1/2 teaspoon baking powder and a total of 1-1/2 teaspoons of baking soda to the flour mixture.
Add 2 tablespoons/1 ounce/28 grams of canola or safflower oil with the butter.
Fill each pan a little under half full (28 ounces/800 grams each) and use the remaining 7 ounces/200 grams batter to make four cupcakes.
Bake the cakes at 350˚F/175˚C for 30 to 40 minutes and bake the cupcakes for 20 to 25 minutes.
The cakes will be just a little higher than 1-1/2 inches.
The following changes have been made in later printings:
Perfect All-American Chocolate Butter Cake page 54 change the unsalted butter to 1 cup/16 tablespoons (instead of 12 tablespoons)
Hot Fudge page 88: Keep the "moderate boil" between 215˚F/102˚C and 220˚F/104˚C, using an instant-read thermometer to check the temperature. You can use either volume or weight to determine when it is reduced to two-thirds (6.7 ounces/190 grams). Weight is preferable as to check the volume it is necessary to pour the mixture into a glass measure and then back into the pot several times until it reaches the correct volume (2/3 cup). It will take 20 to 30 minutes depending on the size and material of the saucepan
The Lemon Chiffon page 157 change the words baking powder to baking soda (as it is on the chart)
The Chocolate Chiffon Cake page 159: weight of the sugar is 350 grams (not ounces)
The Ethereal Pear Charlotte page 291:
To ensure that all of the gelatin dissolves and offers a firm texture to the Bavarian filling, it is best to soften it in 4 teaspoons of the reserved poaching syrup. Stir to moisten the gelatin and allow it to sit for a minimum of 5 minutes. (If longer cover it tightly with plastic wrap to prevent evaporation.) After stirring the poaching liquid into the egg yolk, stir in the gelatin mixture.
Three-Tier Chocolate Butter Wedding Cake pages 486 and 487
For the 6 and 9-inch layers, change the butter to 2 cups/16 ounces/454 grams
For the 12-inch layers, change the butter to 2-3/4 cups/18.6 ounces/530 grams
This will give the cake more moistness. (Note: with either amount of butter, this cakes domes about a half an inch so will need to be leveled using a long serrated knife.)
A Better Banana Cake For those of you like me, who love the flavor butter gives to the Cordon Rose Banana Cake on page 69, but also loves the moister texture of the banana cake in the new book Rose's Heavenly Cakes, we have worked out a perfect compromise: Use only 8 tablespoons/4 ounces/113 grams of butter and add 2 tablespoons/1 ounce/27 grams canola or safflower oil to the butter when mixing. The cake will also be about 1/8" higher than the original.