THANK’S EVERYONE FOR ALL THE IDEAS AND COMMENTS! All insightful and instructive. I did a “test” run on the Domingo tonight because I needed to check my conversion measurements (from a single 9” to a single 14”) and it did not work out! (It was only a “test” because it flopped Because the wedding is Friday and I am getting nervous, I decided to make Rose’s Chocolate wedding cake from the back of TCB instead. I am definitely going to use the WCCCBC as planned though, as I tested the flavor with my leftover Domingo and it was delicious! I actually made a large batch of the WCCCBC yesterday and left out some of the lemon juice due to tart flavor. I’m intrigued with the idea of almond and will look into that - it sounds wonderful and would definitely pair well with each different cake flavor.
Now I am wondering if I am going to end up with dry cake because of my timing - If I make the 14” chocolate cakes Wednesday, do I refrigerate or FREEZE them overnight??? I’m hoping to split, fill and frost them Wed too.
One more question - is it necessary to use a core for baking in the 14’ pan? I’ve used it before and it has worked, but this time around it messed with the cake shape and when I went to put the plug in the cake, it didn’t actually fit well and made a well in the top of the cake. I thought I saw a post or? where Rose used a rose nail, pointy side up to more evenly distribute the heat on the larger pans?
Once again, THANK YOU ONE and ALL!