For Christmas this year, I’m making mini-breads (baked in 2 cup pans). This year, I’ve made the following:
1. Perfect Pound Cake (the double-vanilla version) - a 3x batch for 6 cakes
2. Chocolate Bread - a 3x batch for 6 cakes. I used 31 g. cocoa powder—and a corresponding reduciton in flour—per batch rather than as written, becuase I like the “normal” chocolate-to-flour proportion that Rose uses
3. Chestnut Sand Cakes - this is my fave of all Rose’s cakes. I only had enough chestnut flour left to make a 1.25x batch for 4-1/2 cakes. The only thing I didn’t increase was the baking powder, so they got nice domes without having to sit on the counter. I filled the pans 2/3 of the way.
It looke like a recipe of 450 g. flour (or flour + cocoa powder) makes six 2-cup cakes.
I was going to make White Whisper breads also, but I didn’t have as many leftover whites as I expected (from small yolks), and I think 17 breads will be enough, as I’m also going to make caramels (or something).
They are happily in the freezer waiting for Christmas, but I will not even get to TASTE them! I can’t believe it! I’ve never made a cake that I haven’t even tasted before. *sigh*
