Posting the thread (URL and response from Marilyn)
Re: Need HELP with wedding type cakes I'm making... (Bonni (FL) formerly from NC)
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Date: Mon, 13 Jun 2005 23:59:11 GMT
From: Marilyn in FL too
Bonni, having recently had my own "moment of insanity" regarding multi-layer angst-ridden cakes I used 1 + 1/3 recipes of Epicurious's
"chocolate layer cake" recipe to make a 10" +
8" + 6" stacked cake. The height is 2" on
all, which will differ from your 3". Should
you want the exact recipe quantities I used,
give a holler and I'll post it.
The cake comes out tasty, solid and easy to
split into layers. It does have a large
crumb, though, which caused a few anxious
moments during the base icing. This was
solved by shoving massive amounts of
buttercream into my face until I was
catatonic with sugar shock and didn't care
anymore.
Here are quantities that worked perfectly,
twice in 48 hours!
6" = 2 cups batter (rose to 1 7/8")
8" = 3.5 cups batter (same height)
10" = 5.5 cups batter
I put waxed paper rounds on the bottom, then
greased it, then used a wet cake-wrap on the
10", which came out nice and flat.
I believe it would stand up to the Dr. Suess
truncated shapes you're talking about.
However, a madeira or pound cake might work
even better if the icing will be a smooth
flat colorful fondant pressed onto the cake.
The "Cake Bible" uses double 6" layers rather
than 3" layers to get height.
Whatever you decide, make sure you take care
with the 14" cake. Definitely use a wet wrap.
(10 cups batter for 2"...or by weight: 725
grams if you're feeling metricy or 4 pounds
3.5 ounces if you don't give a hoot about the
symmetry of decimals.)
If you find a recipe and multiply it out, do
not use the same multiplier for the
baking
powder. Too much can cause the middle of the
cake to fall (goofy logic, but true. Too
much baking powder causes too many air
bubbles; ergo cake falls before gluten can set.)
Good luck, crazy lady.
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