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.