I think I’m going a little bit batty with all these charts, ladies and gents, and I need your help. I want to make the 3 tier white butter cake page 484. Should I simply follow Rose’s recipe? Because when I start using the Rose factor to check amounts, say for the 2-12 in by 2 inch layers, the amounts seem different. Have you found this?
Good afternoon to my favorite learned friend. Tofusalem inquiry gives me a excuse to spend some time with you once again.
I think she wants to know when you bake your large cakes did you have to increase or decrease the recipes as listed on page 494 to fit your pan size???? If so I assume she would like you to tell her by how much.
I do not understand those tables but then again I do not bake very very large cakes,& even if I did I would always do my own culinary math to make certain I do not error. I always double check because as you know there are printing errors in every culinary book printed & ultimately I am the one responsible.
Good luck & enjoy the rest of the day my friend.
Thank you Caspar…and Thank you Patricia for trying to understand my question. That is exactly what I would like to know. I know you bake the 12 inch layers for Roses White Butter Cake…or White Velvet cake. You use the Charts…..but when I figure the amounts for the recipes via the charts they differ from Roses 3 tier White Butter cake recipe on page 484. I know Rose once said she forgot to change the recipe for the Chocolate cake 3 tier, and that it differed from her Rose factor amounts….I believe it was the butter. I’m finding that with the Rose factor of 7 the 2-12 inch layers of the 3-tier white Butter cake recipe differs in the math. I was just going to make the 3 tier recipe…now I don’t know what to do because the Rose factors don’t jive with that recipe. I hope I am clear enough. I only ask this of you because I can see by your pictures on Rose and on your blog that you have experience doing these Wedding cakes. Sorry if I rambled and was confusing to you. Claudia
Good afternoon to you. Claudia, I am sorry you are having a difficult time with those tables. I know I cannot understand them either…I just looked at them only as a curiousity.
I did the culinary math before I posted to friend Patrincia….I wanted to see how the math would turn out. So I will gift the info to you.
The amount of batter required for (2) 12, in. X 2, in deep round pans allowing for 50% chemical leavening rise is 113, oz or
14, cups of batter.
The 4, cake sizes listed on top of page 484 require just 92, oz of batter, or 11 1/2 cups of batter.
If you add up the weight of the ingredients on page 484 for those cakes they are 119, oz for 1 type of cake & 117, oz for the other.
Claudia, it seems to me that there is enough batter for the (2), 12,in. cake pans you wish to bake your cakes in.
I didn’t do any other inquires on the recipes or the mixing method. I will leave that up to you.
Good luck Claudia in your baking project & enjoy the rest of the day young lady.
Thank you Freshkid…What’s with the “Young Lady”? I appreciate the compliment if it is that, but I’m probably older than you! I didn’t need the batter amounts, I very simply was questioning the fact that the Rose factor of 7 for the 12 inch by 2 inch pans does not equal the amount of individual ingredients in the recipe for the 3 tier White butter wedding cake. For example the amount of egg whites needed. That’s all. Thank you for your help, and have a happy holiday.
All I can say is I’ve baked from the Rose Factor charts only, and the cakes have always turned out okay. I see the discrepancy you are talking about, but I don’t know which is correct, the 3-tier, or the chart. Have you searched the blog for any information about this? You might also post a question for Rose there… she might very well have an explanation.
Thanks for your help Patricia. I certainly searched all over. I didn’t want this to be such a chore. I just figured that since you bake those beautiful Wedding cakes, you would have and answer as to the discrepancy between the two recipes. As much as I admire Rose and her baking, I think she should hire a good proof reader because something doesn’t jive. I just don’t want to waste a lot of ingredients because of a typo.I hope I didn’t bother you too much with my queries. Claudia
Did you check the section of the blog where errors are listed? I remember someone bringing this up in the blog (not the forums) and Rose addressed it, but I can’t remember the correction. I use a different recipe for my white cake so I’m not much help here.
Thank you Patricia for the help you could give. I guess wit all the Wedding cakes you’ve done, I was surprised that you never used Rose’s 3 tier wedding cake as it was set forth in the recipe on page 484. Happy Holidays. Also Jeanne, what white cake recipe do you use if I might ask? I did check the blogs, and the one thing I found was the fact that Rose stated she didn’t change her (I believe) 3 tier Chocolate cake and the butter content. Something like that. I guess I’m too much of a perfectionist, so when the Rose factor for the 12 inch by 2 inch pans (7) didn’t equal the 12 inch by 2 inch pans in the recipe(and yes I figured that there were 2 in both cases), I was confused and unsure as to which was correct. Thanks again..I’ll probably try the 3 tier 12 inch pans to test, but Jeanne, I am interested in your recipe if possible. Thanks. Claudia