Thank you very much for responding to my query. The info was very helpful! However, I will have to wait for JULIE’S help with the leavening Q. Until last evenings perusing of real baking I did not know that a adjustment in pan size means an adjustment in leavening. Do I need to contact JULIE or will she see my post and respond? Thanks again for the quick response.
I did go to the library and checked out their copy. I can’t wait to receive my own. What a treasure trove of info. I want to read it cover to back. So I will use the 1.25 conversion for baking powder as your suggest.
Is there a more systematic way to compute the rose factor, leavening agent, etc.? I am finding it a bit too daunting to convert my basic recipes to larger ones because of fear of a flop. I do not like wasting ingredients in case it does not turn out right. What I have been doing is referencing to TCB’s tiered cake recipes for larger cakes. It will really be nice if there is a video tutorial available that can simplify this for me. I learn better if shown than reading through the information on my own.