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Elementary question on RHC wedding cakes
 Posted: 07 January 2010 01:52 AM [ Ignore ]
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I really want to bake only a 6” (to start) of one of Rose’s wedding cakes in RHC. The recipe given combines 6” and 9” together.  Can anyone provide a simple formula or method for me to apply to figure out how much of each ingredient for two 6” layers?  I really shun away from math and still am perplexed by the methods given in TCB for scaling.

thank you

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 Posted: 07 January 2010 02:14 AM [ Ignore ]   [ # 1 ]
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The proportions are 70/30.  I think Rose just posted something about this recently.

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 Posted: 07 January 2010 02:17 AM [ Ignore ]   [ # 2 ]
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As far as making the two 6 inch layers, you would multiply the weights by .3, or you could probably get away with making a third of the recipe, having a little extra batter leftover.

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 Posted: 07 January 2010 10:21 AM [ Ignore ]   [ # 3 ]
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Thank you, Matthew.  I will look for Rose’s post.

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 Posted: 07 January 2010 10:52 AM [ Ignore ]   [ # 4 ]
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Here’s the thread - it’s in Rose’s blog - her exchange with liztree: http://www.realbakingwithrose.com/2008/05/cake_questions_three.html

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 Posted: 07 January 2010 05:31 PM [ Ignore ]   [ # 5 ]