In addition to obsessively reading over the Cake Bible’s ingredients, equipment and tips sections (and of course the specific recipes I am preparing) to be as prepared as possible for the wedding cake project I have been working on I have also purchased and read the Martha Stewart Wedding Cakes book. It is full of gorgeous photography and really a work of art.
However, I noticed several major differences in the actual cake recipes.
First, 3”-high pans as described as what “professional bakers” use and all the recipes call for 3” cake pans. I didn’t know that….
Second, no adjustment to baking powder/leavening is made for the different size layers. You pour the same batter into all the pans (in different quantities of course) and bake. I would be concerned about the larger layers not baking up correctly.
Third, Rose advocates Baker’s Joy here on the blog (and I have much, much better luck releasing cake with baking spray then with greasing and flouring) and even for large, tiered wedding cakes, the recipes still call for buttering and flouring. In fact, I have watched Martha demo several layer cakes on TV and she always greases and flours. I would think that they would be using spray because it’s so much faster and neater.
Fourth, all these large-scale recipes are given in measures of volume only, and not weight.
Do you think that this was done to make the recipes simpler for the home cook/baker to take on? (i.e. make it less intimidating for someone who doesn’t have a scale, for example?) What are your thoughts? Is this just personal preference?
I would love to hear Rose’s thought on this, too…perhaps I should comment on a blog entry.
I have noticed this with other recipe books, too. Maybe I am just so used to baking by weight, that it surprises me to see a recipe for something as demanding and large of a baking project as a wedding cake without weight measures.