I’m a frequent baker, but now I volunteered myself to make a 3 tiered cake for my best friend’s Mother’s birthday. I’m excited but also a bit nervous, it’s my first attempt to try the Rose Factor for 14” round cakes, 9”, and a small 4”. have only 1-14” pan, 2 9” pans, and 1 small 4” pan. I was studing TCB last night and while I understand the concept, it’s a bit intimidating for now.
I was requested to make hazelnut flavored cake with a fondant frosting. I’m thinking of making Rose’s yellow base cake with maybe hazelnut extract, then make hazelnut cream for the filling.
I have 3 ovens at my friend’s home, so I’m thinking of following Rose’s advice of pouring the bigger pans, then re-calculating the leavening to pour the smaller pans. This way I can make 2 batches on 2 different days, and freeze the cakes a few days in advance of the party. The party is 4/23, so I’m planning on starting baking this weekend- 1 full week before.
Any tips? I would appreciate any thoughts or tips!
Thanks so much!