There is something about this photo that pleases me on a very deep level. It is not my usual style--it is anything but simple and unfussy--and yet, when I saw it, my heart said: YES! It is a beautiful and luscious looking work of art. Hector has succeeded in making one of my favorite cakes from The Cake Bible into a larger wedding cake size without compromising the texture. Here, in Hector's words, is the description of what he did: I so-much-adore the Golden Butter Cream Cake from the Cake Bible. The recipe is for one 9" round cake pan, 2" deep. I offered this cake for a party of 60 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 is the desire of many-people that love pound cake. The Golden Butter Cream Cake is very similar to a pound cake, except a touch lighter in texture and sweetness. Serving this "lighter cake" as a two-layer cake filled and frosted with strawberry mousseline buttercream is gilding the lily! I have named this cake my Ultra Butter Ultra Yellow Vanilla Cake with Ultra Strawberry Buttercream. More on how I make my ultra strawberry buttercream... later... I used the same instructions as i wrote on my first case study with the Chocolate Domingo Wedding Cake: "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." I've received dozens on questions regarding the math, and I come to agreement that my brain is unlike most others. Let me paraphrase: the top tier of the wedding cake consists of two 9" cakes; multiply every ingredient in the original recipe from Cake Bible times 2 and bake in two 9" pans. The bottom tier of the wedding cake consists of two 12" cakes; multiply every ingredient in the original recipe from Cake Bible times 4, except the baking powder only multiply by 3.36 which equals to times 4 and times 0.84. You need to weigh all your ingredients, and in addition, have a second scale that can measure small quantities. I continue writing: "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. 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"!!! 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." The cake was a gift to my friend Gigi, who turned 21 and asked for a casino themed cake. The decorations are colored fondant. The clubs are inverted chocolate chips.
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