Hi there, this is my first blog to this site and I am finding very helpful information. I do, however, need advise on doing my first wedding cake. It is next weekend! I am baking a 4-tiered cake with an additional back-up cake. the base of the tiered cake and the back up cake is a 16”. I have a 16” x 3” deep pan. I tried to do the calculation for the Rose Factor etc and I just don’t know if I am doing it right. I am doing one cake in Chocolate Butter cake and the other is a White cake. My biggest question is the baking powder amounts and also is using hershey’s or nestle unsweeteded cocoa powder okay for this recipe. Please help (and any other wedding tips would be greatly appreciated!! Thanks - S
srb - first of all, congratulation on your upcoming wedding. Secondly, congratulations for choosing Rose’s recipes to make your wedding cake. Are you new to cake decorating? Are you new to the cake bible? The recipes you plan to use are designed for a 2” tall pans (also check to be sure the pan will fit in your oven). There’s been a lot of talk on the blog about using 3” pans - to get there click on “Rose’s Blog”, then do a search.
Taking on your own wedding cake is going to be quite a challenge, especially if you are new to cake making/decorating. Here’s a link to the wedding cake section on the blog - it should help to answer a lot of questions for you:
To answer your Rose Factor/baking powder question:
For two 16"x2” chocolate butter cake layers you will need to multiply the chocolate base recipe by 14. You will also need to multiply the level 4 baking powder amount for chocolate cakes (1 1/8 tsp) by 14, so the total amount of baking powder you’ll need to make two 16"x2” layers of chocolate butter cake is 15 3/4 tsp (or 5 tablespoons plus 3/4 teaspoon; or 77.14 grams).
For two 16"x2” white butter cake layers you will need to multiply the white base recipe by 14. You will also need to multiply the level 4 baking powder amount for white cakes (1 tsp) by 14, so the total amount of baking powder you’ll need to make two 16"x2” layers of white butter cake is 14 tsp (or 4 tablespoons plus w teaspoons; or 68.6 grams).
Don’t hesitate to ask more questions, and good luck!