Good Day Everyone,
Still very new here after over two decades with RCC & much more recently TCB & RHC. So very grateful to have the blog/ forum in addition to her exceptional instruction within the books. The Lemon Almond Cake is quickly becoming my trademark cake along with Rose’s Crescent Cookies. Being a solo dweller, thinking I may need to join a couple new organizations just to have an excuse to try more recipes and share the love
My question(s) center on the use of Nordic’s 6 cup pan and 5 cup duet (#2 2.5c cavities) with recipes other than the Lemond Almond Cake.
If using the Whipped Creme (RHC) or Spice (TCB), what quantity of baking powder would you recommend? In LAC, Rose instructs a 0.60 ratio (.75tsp/ 1.25 tsp) of BP to the original recipe. However, the LAC also requires baking soda which is not reduced for a 6 cup recipe.
Will I encounter doming or collapsing issues if making a 10 cup recipe and distributing batter among multiple smaller pans (#1 6c and #1 5c duet)?
Thanks so much!