Adapting recipe for a square pan etc? sort of ......
Posted: 28 February 2009 04:03 PM   [ Ignore ]
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I’m trying to do much the same thing, only I need to convert the White Chocolate Whisper Cake to a full sheet version, and I can’t find that type of conversion anywhere in my edition of TCB (1988, a first edition that won’t ever be worth anything to anyone but me, as it’s full of my notes.).  Can someone help me?  My main problem is time.  I need to make it for a photo show opening reception on the afternoon of the 8th March, but, because of when my payday hits, I can’t get all of the ingredients I need until the 6th March.  Therefore, I’d like to know all of my conversions by the middle of the week, if at all possible.  Any saviours out there?  Thanks in advance!!

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Posted: 28 February 2009 08:59 PM   [ Ignore ]   [ # 1 ]
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Hi! 

Hooray!  A starting point!  I went and measured my pan just to be sure.  It’s 15” x 22” x 2”, and is considered a full sheet cake, according to the label that was on it when I bought it, lo these many years ago.  So, I will double the recipe, and pray.  I thank you very much for your help.  The final decorated version will be the equivalent of a negative picture of my camera, since I don’t wish to scare people off with black frosting!  I’ll get a photo of the finished product, and post it (if that’s allowed here) after the fact.

Thanks again!

Later,

Lynn

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Posted: 01 March 2009 03:06 PM   [ Ignore ]   [ # 2 ]
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OK, 4X it is.  Thanks again!!  It’s always nice to get help on projects like this, especially since I haven’t done any large cakes since the last wedding and groom’s cakes I made about 7 years ago.  Coincidentally, the wedding cake just happened to be the White Chocolate Whisper cake!!  Now that I have that information, I can rest easy, get my shopping lists prepared, and spend the rest of the afternoon out and about catching up on my photo assignments.

Later,

Lynn

P. S.: Thanks for the “young lady” label!!  lynn

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