First I need a general formula to convert a standard recipe to a 2-Layer half sheet cake.
Here is Rose’s Yellow Cake Recipe that bakes in a 9” springform pan. It makes: one 1-3/4 inch high cake
4 large egg yolks
sour cream 5.5 ounces 160 grams
pure vanilla extract 1-1/2 teaspoon 6 grams
bleached cake flour 7 ounces 200 grams
sugar 7 ounces 200 grams
baking powder 1/2 teaspoon
baking soda 1/2 teaspoon
salt 1/4 teaspoon
unsalted butter 6 ounces 170 grams
I have the Cake Bible and can I use the recipe for two- 12” x 2” round cake recipe shown in the 3-Tiered wedding cake chapter?