I’ve been asked to bake a wedding cake for a friend of a friend in June. I’m having a cake tasting in a couple weeks and I’m planning to use Rose’s Golden Almond Cake (Cake Bible) and the Southern Coconut Cake (Heavenly Cakes) for the cake bases. I was hoping that I could use 3” (the recipes call for 2”) pans, but I’ve tried scaling to various degrees (2/3, 3/4 and 3/4 of 1/2 recipe) with only a measure of success. I was testing with a 6” by 3” cake pan. Do I need to calculate the leavening differently for 3” pans? Should I just use multiple 2” pans? Or am I out of luck because the recipes won’t scale well. I’m thinking I’ll make a cake that has 14”, 12”, 10” and 8” layers. Anybody have suggestions? Thank You!!
Oh. I should add that the almond cake cracks a little and dips a little even though it springs back when I check for doneness. TH coconut cake pulls away from the side and shrinks before it springs back. There are also a few random holes in the surface (leavening issue?)