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Baking powder contadiction for 2-12 inch layers yellow butter cake vs. 2-12 inch layers 3 tier wedding butter cake pg.484
 Posted: 07 July 2009 10:07 AM [ Ignore ]
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Ok…just when I thought all was worked out…I don’t even know if I asked this question before, so please forgive me it I am repeating myself.  In the recipe for a Yellow Wedding Cake for 150 on pg. 484, Rose calls for 2 tablespoons+ 1 3/4 teaspoons of baking powder for 2-12 inch layers.  Using the Rose factor chart for baking powder a 12 inch layer (level 3) requires 1 1/8 teaspoons baking powder per layer or 2 1/4 teaspoons for 2 -12 inch layers. Am I crazy, or is this a mistake…which one is correct. I know Rose states that the larger the pans , the less baking powder. Help please. Thanks all.

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 Posted: 07 July 2009 11:58 AM [ Ignore ]   [ # 1 ]
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No, they are basically the same.  If you read the second-to-last paragraph on p.489 it will walk you through the 12” scenario for using the Rose factor.

The two 12” layers on p. 484 calls for 2T (or 6t) plus 1.75 t of baking powder, same as 7.75 t.

For two 12” layers using the Rose factor, mutilply everything in the yellow cake base formula on p.492 by the Rose factor of 7 (according to pan size from the chart on p. 490).  This includes multiplying the level 3 baking powder of 1.125 teaspoons by the Rose Factor of 7, to get 7.875 teaspoons.

Does that make sense?

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 Posted: 07 July 2009 12:03 PM [ Ignore ]   [ # 2 ]
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Another thought- the Rose Factor is there to enable you to properly leaven any size cake, but since the two layer, 12” cake is already written out on p.484, that would seem to be the easier way to go- no worries about calculation mistakes.

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 Posted: 07 July 2009 12:11 PM [ Ignore ]   [ # 3 ]
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Thank you Julie. The only reason I figured it out with the Rose Factor chart was because I wanted to put together one 12 inch at a time not the total batter. I know I can just divide the batter in half, but I was just working out my chart with ingredient amounts and obviously missed what you directed me to . Thanks again! These charts are only for the butter cakes, right? Have you ever used them on other cakes in the book?

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 Posted: 10 July 2009 10:41 AM [ Ignore ]   [ # 4 ]
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These charts are for the White Velvet, All-American Chocolate Butter, and Downy Yellow cakes.  They would probably also work with a few of the other butter cakes that are leavened with baking powder only.  If a butter cake is leavened with a combination of baking powder and baking soda, it is more complicated than just using the chart.  Basically, the soda needs to increase proportionately with the rest of the batter so the cake’s flavor and pH are maintained, but the powder needs to compensate for that by using less than the Rose factor charts would suggest.

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 Posted: 10 July 2009 04:10 PM [ Ignore ]   [ # 5 ]
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thanks, Julie.

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