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!!!