Chocolate Butter Wedding Cake Base formula calculation/Batter Weight Questions
Posted: 20 September 2013 05:06 AM   [ Ignore ]
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Hello,

Using the Chocolate Base cake recipe (pg 493 from the RCB) I want to prepare two layers of a 6’‘x 2’’ round cake to test the recipe. Using Rose factor no.2 and Baking powder level number 1. I get the total weight of the batter as 832 grams.

Now as per the Master Chart (pg 490, RCB), the batter weight for each 6"x2” pan is 356 grams. So on subtracting 356, twice from the total batter weight of 832 grams, Im left with 120 grams of batter?

Also when I calculate the formula separately for the 9’’ (using rose factor 4 and baking powder level 2) and add it to the results of the 6” (to test my calculations); the weight of water mentioned on pg 486 is 473 grams. the total i get is 468 grams (78 grams x 2) + (78 grams x 4). a difference in 5 grams.

Another question on batter weight, the Deep Chocolate Passion Cake (Pg 409 RHC); the batter for two 6"x2” pans is 200 grams per pan. Shouldn’t the batter weight be standard for all 6” cakes as per the chart on pg 490 in the cake bible? Can I use the rose factor for the wedding cake recipes in RHC. As I would like to prepare only a 6” cake to start with.


Am i calculating Incorrectly? I would appreciate some assistance.

Thank you:)

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Posted: 20 September 2013 02:35 PM   [ Ignore ]   [ # 1 ]
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Hi Rbakes,
I don’t have my TCB handy, but I can tell you for certain that the Deep Chocolate Passion does not fall into the chart on TCB.  It’s a very runny batter and rises from about .5” of batter to a full 2” in height in the pan (it will shrink to about 1.75”).  The batter weight is not standard as the DCP is not a butter cake—it’s an oil based chiffon style cake—entirely different animal smile

I will check on your math and report back. 

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Posted: 20 September 2013 10:11 PM   [ Ignore ]   [ # 2 ]
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Rbakes - 20 September 2013 05:06 AM

Hello,

Using the Chocolate Base cake recipe (pg 493 from the RCB) I want to prepare two layers of a 6’‘x 2’’ round cake to test the recipe. Using Rose factor no.2 and Baking powder level number 1. I get the total weight of the batter as 832 grams.

Using the figures on page 493, I come up with 795.92. 

Rbakes - 20 September 2013 05:06 AM

Now as per the Master Chart (pg 490, RCB), the batter weight for each 6"x2” pan is 356 grams. So on subtracting 356, twice from the total batter weight of 832 grams, Im left with 120 grams of batter?

Also when I calculate the formula separately for the 9’’ (using rose factor 4 and baking powder level 2) and add it to the results of the 6” (to test my calculations); the weight of water mentioned on pg 486 is 473 grams. the total i get is 468 grams (78 grams x 2) + (78 grams x 4). a difference in 5 grams.

for a 9” chocolate butter cake, why not just use Rose Factor 4 from page 490 and baking powder levels from page 493?  It seems there is some discrepancy.  I will check errata to see if there is explanation re: batter weight difference of master chart and base recipe.  I have never noticed this….

Rbakes - 20 September 2013 05:06 AM

Another question on batter weight, the Deep Chocolate Passion Cake (Pg 409 RHC); the batter for two 6"x2” pans is 200 grams per pan. Shouldn’t the batter weight be standard for all 6” cakes as per the chart on pg 490 in the cake bible? Can I use the rose factor for the wedding cake recipes in RHC. As I would like to prepare only a 6” cake to start with..

  As Sherrie indicated, the Rose Factor and master charts do not apply to this case.  Since RHC gives you the formula for a 6” and 9” batter at once, you just need to subtract the percentage that is 6” or 9” to make either separately.  Now my math is very terrible and elementary, but I have made this cake in 6” at 29% of the total for the 6” & 9” combined batter.  I do not know if I used proper logic for determining the baking powder and baking soda, but I use .87 tsp. and .435 tsp. respectively. 

Rbakes - 20 September 2013 05:06 AM

Am i calculating Incorrectly? I would appreciate some assistance.

Thank you:)

I hope this helps.  Check my logic see if it makes sense

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Posted: 20 September 2013 10:23 PM   [ Ignore ]   [ # 3 ]
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So, the only diff I find in Errata on the Blog is the cake base has more butter than the 3 tier chocolate cake.  You can see that

http://www.realbakingwithrose.com/2006/10/the_chocolate_wedding_cake_in.html

and check errata for the increase in butter that Rose recommends - not required but recommended

 

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Posted: 22 September 2013 04:23 AM   [ Ignore ]   [ # 4 ]
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Thank you Sheree and Crenee for replying, I sincerely appreciate it
•I agree to your explanation on the Deep passion chocolate Cake.
•I recalculated the ingredients with rose factor 2. The sum is 832 grams. In the order of the ingredients tabulated on page 493 (RCB) here is the calculation. (21*2)+(78*2)+(50*2)+(3*2)+(79*2)+(100*2)+(1.67*2)+(75.67*2)+ (level 1 baking powder i.e. 7.96*2)= 832.6 grams.
•Also on page 493 (RCB) towards the end of the Chocolate Base recipe; the Total Batter Weight printed is 390 grams (+ baking powder). On adding 21+78+50+3+79+100+1.67+75.67=408.34 grams. A difference of 18 grams. ?
•I had considered the correction on the weight of the Butter.

I really want to test the wedding cake recipes in RCB by first baking them in the smallest cake pan. It will help for tasting consults as well. The feedback on Roses recipes throughout the forum as well as other forums is amazing; but the errors in calculation are confusing me 
Thank you in advance.

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Posted: 22 September 2013 12:56 PM   [ Ignore ]   [ # 5 ]
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Looks like this needs an Engineer or Rocket Scientist to figure out. I hope you will find what you need. Good luck.

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Posted: 22 September 2013 02:02 PM   [ Ignore ]   [ # 6 ]
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Rbakes - 22 September 2013 04:23 AM

Thank you Sheree and Crenee for replying, I sincerely appreciate it

I really want to test the wedding cake recipes in RCB by first baking them in the smallest cake pan. It will help for tasting consults as well. The feedback on Roses recipes throughout the forum as well as other forums is amazing; but the errors in calculation are confusing me 
Thank you in advance.

No need to be confused.  Use the chocolate base on page 493 for a chocolate layer cake.  Add the extra butter if you want.  As a matter of fact, for tasting purposes, you can just use the base and make one layer. 
Do not use the rose factor chart for DCP, just use 29% of the batter for 6 and 9” cake. 

 

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