White Velvet 10-inch conversion
Posted: 12 June 2011 12:31 AM   [ Ignore ]
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I have TCB and RHC both open in front of me and I’ve been going back and forth trying to figure out how to make a 10-inch White Velvet cake and I’m confused. The recipe on p.17 of RHC calls for a 9x2-inch pan and I want to use 10x2-inch. Do I use the “base formula for butter cakes” chart in TCB (p.491) and multiply by 5 or do I apply the Rose factor to the recipe in RHC in which case, what formula do I use? Will both methods produce the same result? Also, since 9 and 10-inch cakes are in the same baking powder level, does that ingredient volume remain the same while all others increase?

Someone please help… Thanks!!!

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Posted: 12 June 2011 02:09 AM   [ Ignore ]   [ # 1 ]
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I have TCB, so I will use the master chart. for two 10x2 inch pan, the rose factor is 5. so multiply the base formula by 5. for the baking powder, the 10x2 inch pan is level 2, so referring to the baking powder chart, for level 2, use 1 and 1/3 teaspoons per base. 10 inch pan uses 5 base, so baking powder would be 5x11/3 = 6 and 2/3 teaspoons.

So, use the base formula and multiply it by 5, and use 6 and 2/3 teaspoons of baking powder, then divide between the pan and bake for 30-40 minutes.

Hope this helps!


David.

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Posted: 12 June 2011 10:16 AM   [ Ignore ]   [ # 2 ]
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Thank you so much, David. I don’t know how I got so confused… after reading your post and looking at it again, it makes PERFECT sense! Now I’m ready to bake!! Thank you! smile

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Posted: 12 June 2011 04:58 PM   [ Ignore ]   [ # 3 ]
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You’re welcome. Happy baking!

David.

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