Adapting recipe for a square pan etc…
Posted: 18 February 2009 09:58 PM   [ Ignore ]
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So many questions and so little time but I know I’ve come to right place; help please!

I have done the math (very successfully) for the Butter Cakes of various sizes but only for round cake pans.  No fear I think, I’ll search in TCB for what to do for square cakes.  I’ve read the directions and did the math once more and I think I’m on the right track but I want to verify that I understood everything correctly.  I see that a round cake pan is only 3/4 the size of a square cake pan and therefore you need to multiply by 1.33.  I did all the calculations (example 8 inch pan)  base times 3.5 then after that I multiplied the measurement by 1.33….is that right? (base of 1/2c X 3.5=1 & 3/4 c…then 1 3/4 X 1.33=2 & 1/3 c give or take a smidge).

I have another question as well, the 8” pan falls in the level 1 baking powder (which is .28 oz per base which is .28 X 3.5 = .98 oz ).  Now here’s my big question: do I take the amount of baking powder (i.e. .98 oz) and multiply that by 1.33 as well? So .98 X 1.33=1.3 oz??  I have read soooo much in the last little while in preparation for this cake that I am totally unsure as to what I should do.  When it’s a larger surface area you decrease the baking powder…right?  I’m very concerned that I could seriously goof up the cakes if I put the wrong amount of baking powder in (especially with the larger layers {12”} planned for this cake).

Now as if I haven’t asked enough questions I have a few more smile
For the amount of batter (by weight) for each pan; is there a way to figure out how much to put in each pan?  Do I just take the weights for the round pans given on page 490 of TCB and multiply it by 1.33 or am I making it a little too simplistic? As well, any hints about baking times?

I’m going to be using fondant for the first time and I think I’m as prepared as can be expected when it comes to reading every book and blog known to man.  The main question that remains is what type of buttercream to make.  I have made a Swiss Meringue Buttercream (Martha Stewart) and it turned out but I wasn’t crazy on the texture or taste.  This might be sacrilege but it there anything that anyone can recommend that has a different texture?  While on this topic, is there a rule of thumb for the amount of filling needed between layers of a square pan (I assume the chart on page 513 is for round cake layers).

I think that’s the end of my questions for now but I can’t say it will remain that way for very long.  I would really appreciate any and all advice!
Thanks.

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Posted: 20 February 2009 02:05 PM   [ Ignore ]   [ # 1 ]
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The 1.33 factor seems to be off a tiny bit: 8*8/(3.14159)*4*4) is closer to 1.27, not that is makes a huge practical difference. If you multiply the weight of batter by this factor, you will get the same height of batter in the square pan that you would have gotten in the round pan.

As far as levels go, I’d look for the round pan with diameter about equal to 1.13 times the side length of your square pan, (from the square root of 4/3.14159) and use the information for that size, because it will have about the same surface area. (In fact, recipes for this size round pan will fill your square. ) A square pan has a bit more edge for its surface area than a round pan, so this isn’t perfect.

Cathy

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Posted: 22 February 2009 09:25 PM   [ Ignore ]   [ # 2 ]
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Time really wasn’t on my side!  I didn’t leave enough time to do a trial run but things didn’t turn out too badly. 

I eventually noticed that TCB only mentions that difference in batter required for a round versus square pan and not necessarily to multiply the recipe by 1.33. Oh well, that’s what I ended up doing anyway b/c I wasn’t sure what else to do.  The cake was good but I didn’t think it was as good as when I made it previously in round pans; not sure if that has anything to do about the amount of baking powder or not~

I also tried the Mousseline Buttercream; I didn’t care for it at all. I thought it was similar to the Swiss Meringue Buttercream I’ve made before and it just doesn’t float my boat.  So as it stands now I have yet to find an icing/frosting/buttercream that I really like :(

Thanks everyone for your help & suggestions.

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Posted: 23 February 2009 05:44 PM   [ Ignore ]   [ # 3 ]
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I did indeed use unsalted butter, which is very hard to come by where I live.  I usually stock up whenever I cross the border; it’s also half the price there too.

I must admit that this last cake was not made under the best circumstances.  I was quite embarassed by the result and did not take any pictures of it; easier to deny that way.  When it comes to the mousseline, I gave it some thought as to what would be used as the liquor used to flavor it. It was very late at night and was trying to make due with what I had on hand b/c the liquor store would not open til 10am the following morning and I wanted to be done the cake by then.  I contemplated using Frangelico but then decided to try almond extract as I read somewhere that someone used vanilla extract successfully.  Maybe that’s the whole problem? I have the mosseline in the fridge and plan to use it in the next couple of day; waste not, want not. Another concern I have is that too much of the sugar syrup got wasted by being left in the pot, and then the glass measuring cup.  When it started to cool a bit it got thick, I was hesitant to scrape it into the buttercream incase it ruined it.  Perhaps I didn’t work fast enough.

I have never considered using the whipped cream type frosting. I’ve looked at the recipes in TCB but have been hesitant to try them; maybe I should branch out.

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Posted: 25 February 2009 12:52 AM   [ Ignore ]   [ # 4 ]
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Almond extract gives me trouble, too. Maybe I just got a very strong brand, but if I use anything like the amount called for in recipes, the result tastes like playdoh smells, not a result I’m after.

IMHO the light whipped ganache and white ganache are great frostings. The only catch is that the frosted cake has to be refrigerated to keep for days. I tend to use them with genoise layers,  which don’t suffer from the cold.

Cathy

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Posted: 10 March 2009 05:08 PM   [ Ignore ]   [ # 5 ]
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I too am confused about using the charts in TCB in order to adapt the base recipes for use in square cake pans. I am making a 3-4 tier square wedding cake (for the first time) and though I have searched the site pretty intensely I have not found much help in doing this. I am not positive what size pans I will be using but is there a foolproof way to do this? I made a practice two tier cake for a shower last weekend and based on the info about the volume of a round pan being 3/4 of that of a square pan I figured out the volume of the 6in and 8in square pans I was using and then made the batter for the round cake pan that most closely corresponded to the volume of said square pans (which ended up being the 7 in and 10 in round sizes).  I have a feeling that was the wrong thing to do although the cakes did not turn out badly at all… they were quite good actually. However, the 2 six inch layers did sink in ever so slightly in the middle, but not to the detriment of the cakes themselves. Also I had a good amount of batter left over from the 10 in recipe. Plus, I got some really really weird measurements like 6 and 2/3 tsp of baking powder. I don’t think a 2/3 tsp exists. Anyway, I just want to be sure I am doing this correctly since this is a big undertaking. How do I make sure I am using the right amount of baking power etc…?? Am I completely off? Thanks for your help.

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Posted: 19 March 2009 03:08 PM   [ Ignore ]   [ # 6 ]
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ok, so i should probably get a scale then. is there any particular one you reccommend? i will likely get it at williams sonoma because i work there.

as for the cake recipes I am set on using the yellow butter cake recipe in TCB for two layers and likely the chocolate one as well for another 2 layers. however, i made the all american chocolate cake (which i assume is pretty similar to the choc. butter base recipes in the wedding cake section in the back) and it turned out very yummy tasting but it was sooo crumbly! when cutting the cake there was a lot of like “cake sawdust” left on the plate. it wasn’t dry it was just crumbly. so i was wondering if you knew what i possibly did wrong before i settle on this recipe.

once i make my final decision i will most definitely post the sizes and recipes and i would loooove your help in figuring out batter recipes. thanks so much!!

joella

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Posted: 02 May 2009 04:30 PM   [ Ignore ]   [ # 7 ]
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Ok so here are the recipes and sizes I am planning on using for the SQUARE wedding cake I am making. I would LOVE help with the converting the recipes as you said before.

I did buy a scale and it is great! So you can do this in ounces or grams if that is possible.

I am just using the yellow and chocolate butter cake base recipes in the back of TCB.  I need the recipe for a 6 inch and a 10 inch square yellow butter cake and the recipe for the chocolate butter cake in a 12 inch square and a 13 x 9 in sheet pan.

Also, They are expecting 170 guests or so.  Is this size cake going to be enough (along the with the sheet cake)?

Finally, I will be making these and freezing them ahead of time and I will be using the chocolate ganache glaze that Rose reccommended for making chocolate cakes more moist. I know you wait to syrup the cakes after defrosting them but what about this glaze? Do you do it before or after? 

Thanks so much!
Joella

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Posted: 02 May 2009 04:37 PM   [ Ignore ]   [ # 8 ]
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Oh and I forgot to say that the 10 and 12 inch pans are 3 inches high but the 6 inch is 2 inches high…. :/

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Posted: 04 May 2009 01:58 PM   [ Ignore ]   [ # 9 ]
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I have a new professional kitchen aid stand mixer with a 5 qt bowl and very high “flour power” so I think it should be just fine.  And yes this is the information I want; if you can just tell me what I need to multiply the base by (“the rose factor”)that is great. And if I am not mistaken I think, depending on what level your cake pan falls in, you simply multiply the baking soda amount for that level by the rose factor. Am I correct on that? Thanks so much.

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Posted: 05 May 2009 05:33 PM   [ Ignore ]   [ # 10 ]
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Thanks so much! That will be very helpful. I am still wondering about the chocolate glaze and whether I should put it on before freezing or after? Should I treat it like syrup? I am hoping to start baking this Thursday. Oh and is this size cake going to be anough for 170 people?? Thanks again! Joella

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Posted: 10 May 2009 07:04 AM   [ Ignore ]   [ # 11 ]
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Hello
I’m tying to make a 4 tier chocolate butter cake (recipe pp 493 of TCB) using square pans instead of round.
The pan sizes will be: 4, 6, 9, 12 inches (all 3 inches high).
My idea 3 layers for each tier, since a wanted to fill them with chocolate and coffee butter-cream.
I would like to bake the cakes and then cut them in tree layers, but I don’t know if using so much batter in each pan would compromise the result.
Another problem is that I don’t have any idea on how to adapt the classic recipe to a square pan, (I read the post but didn’t understand much).
Is there anyone that could help me with the amounts of batter for each pan, or at-least explain me how to calculate them??
Thank you so much, and sorry for my English, I’m Italian.

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Posted: 11 May 2009 02:53 AM   [ Ignore ]   [ # 12 ]
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That’s ecxactly what I was looking for! Thankyou Freshkid!

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Posted: 11 May 2009 02:16 PM   [ Ignore ]   [ # 13 ]
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I’m still intentioned to try baking the cakes in 3inch deep pans. Thanks

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