Thank you for the replies. I didn’t see the posts so I ripped the bandaid and went for it. its exactly how you stated, yes the batter was short, the 8” x 2” pans held a little less than 1/2 the batter. I did use bake strips and the cakes baked evenly and just barely rose to the 2inch height.
The reason why I posted was b/c I too had originally calculated 5 + tsp baking powder but the All Occasion recipe in front called for much less. So I baked the cake according to the exact ingredients in the All Occasion in the front. I figured a half inch how bad could it go?
Its my new favorite butter cake, although I only tasted the top once I torted the cake but it was devine.
I made the yellow baby grands from RCB too and the taste was more mellow and the cake was denser and had a different texture, great but for true butter taste its all occasion all the way for me.
I think I get how to use the Rose factor now. Here is the picture from my 1st order last night its from my phone. Its filled w/ a chocolate sour cream filling, french vanilla butter cream, and fondant covered w/ a chocolate monarch. Just curious what someone would pay for it becuase I think I really undercharged.
Click thumbnail to see full-size image