My apologies. I have RHC but not TCB. A grievous error that I plan to correct in early the coming year.
I desperately want to bake the White Velvet Cake in my 12-cup tube pan for NYE. And I don’t know how to adjust the baking powder for this.
I also am planning to ice it with a rum glaze. Would it kill the structure of the cake if I soaked it in a rum syrup?