10” Red Velvet Cake
Posted: 16 December 2013 09:40 AM   [ Ignore ]
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I need help to convert the RHC Red Velvet Cake recipe to 2 - 10” cake layers and frosting amounts to fill and frost it.
I appreciate your help.

Thanks.

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Posted: 16 December 2013 12:01 PM   [ Ignore ]   [ # 1 ]
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Typically, when I go from 9” to 10” I multiply the ingredient amount by 1.24.  I think you will need to increase the frosting by more.

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So many recipes - so little time.

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Posted: 17 December 2013 05:51 AM   [ Ignore ]   [ # 2 ]
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Jack Alix - 16 December 2013 09:40 AM

I need help to convert the RHC Red Velvet Cake recipe to 2 - 10” cake layers and frosting amounts to fill and frost it.
I appreciate your help.

Thanks.

JACK ALIX:
  Good morning. I went thru the recipe for you. RLB in using a 8, in X 2, in pan for this recipe is the following.

There are 26.5, oz in this recipe ....the pan holds 6,1/4 cups to the top, which is 50, oz. In dividing the batter by the cake pan = 54% full.

So to fill your 2, 10,in X 2, in round cake pans all you need to do is multiply this recipe by 3X & it will bring you to within 1/2, cup less than you need to fill the pans 54%.

  I do not know about the chemical leasvener. Ask Julie if she can advise how much to add on this recipe. Also, I am not very experienced in cake fillings so she may be able to help you in that count.

  Good luck to you & enjoy the holidays.

  ~FRESHKID.

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