Hello fellow enthusiasts!
I have a cake order due Saturday for a 6”/10” stacked chocolate cake. I want to make one of Rose’s cakes (for the first time) for this order, and have concluded the All-American Chocolate Butter Cake from The Cake Bible to be the safest choice. The problem I have is that the recipe calls for ONE 9x1 1/2 inch pan. I use even sized pans, and all are 2’’ (thank you Wilton =P) I have read the back of the book with regards to using the base chocolate cake recipe as well, the Rose Factor etc. The problem is, I am afraid to make the base cake due to there being no description of what it is like! I know the All-American tastes like a chocolate bar according to the book courtesy of Rose’s Mom’s description, and it sounds heavenly, but I am afraid I would have to triple the recipe for a mere one extra inch of cake diameter. Doubling it wouldn’t do it, even though the amount I would need is miniscule. With all the “beware beware” of altering baking powder levels and pan sizes I am SO nervous to try it at all.
Also, when I calculated the rose factoring, it seems because the 10” pan is grouped with the 9” pan for the baking powder level, I could be asking for trouble due to being at high altitude (4800+ feet). Does anyone have any common sense answers to my problem that I am not seeing? I never bake with odd sized pans! I want to use her recipes so badly, but find it so troubling to have to battle recipes for such small cakes. I AM a newbie, too, so this might seem very hard to me while easy to you!
Please enlighten me, oh wise ones! LOL