sheet cakes
Posted: 07 November 2011 09:11 AM   [ Ignore ]
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I make 1/2 sheet cakes for alot of different occasions and have used the chocolate butter cake recipe in the cake bible in the back for the 2 / 12 x 2 in pans (round). I was rereading some things and I was wondering if I should be adjusting the baking powder because of the size. I do wish Rose would tackle this question in her book because ALOT of us do those type of cakes and I would like to convert some of her recipes but frankly, I don’t always have the time (work a full time job besides my cake business) or want to waste ingredients (money) on something that may not turn out. I don’t want to have to always do practice cakes either. Round cakes are beautiful, but sheet cakes are practical for alot of different celebrations.

Thanks,
Colleen

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Posted: 08 November 2011 07:27 PM   [ Ignore ]   [ # 1 ]
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i like your concerns.

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Posted: 08 November 2011 08:28 PM   [ Ignore ]   [ # 2 ]
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What size is your pan?  I see Rose covers 13 x 9 in the Master Chart.

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So many recipes - so little time.

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Posted: 08 November 2011 09:35 PM   [ Ignore ]   [ # 3 ]
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1/2 sheet size; 12 x 18. Graduation cake size and such. Making 2 / 9 x 13’s doesn’t always work and it’s one more pan to wash hahah

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Posted: 09 November 2011 12:13 AM   [ Ignore ]   [ # 4 ]
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On the Master Chart, Rose covers 12x18 for yellow, white, and chocolate butter cake. I made 12x18 genoise using her chart on TCB. Also, I once download Michell’s Excel chart for Cake Bible. She covered 11 x15x2 size pan.

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Posted: 09 November 2011 08:27 AM   [ Ignore ]   [ # 5 ]
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thank you, I have used those recipes by making the 12 x 2’s. I guess my wish was that more of her recipes were converted more easily to larger sizes. There is such a selection but so many are for 1 layer (which I know some can be doubled successfully). Not too many people make a single layer cake, especially those of us that bake for others.
so why do you dear Rose make recipes for such small cakes!?

Colleen

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Posted: 09 November 2011 10:13 AM   [ Ignore ]   [ # 6 ]
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so many are for 1 layer (which I know some can be doubled successfully)

Hi, Colleen!

I’ve doubled (and 2.5x’d or more) nearly every cake I’ve made (almost all butter/oil cakes) with complete success, so I think you can be safe there.  I’ve made smaller sizes—baked them in bread pans, mini bread pans, 8” pans and 7” pans with complete success, as well.  I haven’t ventured larger, which I know is your primary concern, and I know it’s sketchier territory, but I did want to throw in about the doubling, etc.

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