My DIL has been asked by her BFF (since 2nd grade) to make her wedding cake because she does a lot of birthday cakes - but she makes these from boxed mixes. Well, Carrie doesn't want to use a mix for this one - she wants to try to do this one from scratch! Grandpa has been recruited to help with the project, and I'm not really that much of a cake baker although I do understand the process and the science - thanks to my baker's manual and Shirley Corriher.
I have a recipe from a baker's manual that was used in the culinary program at the junior college (written by the head pastry guy at the CIA in 1972) for a basic white wedding cake but it is a 14.5 lbs batch! So, to test it I scaled it down to 1.5 lbs (weight of batter for 1 8-inch pan).
To scale it up or down I took the original recipe and put it into a spreadsheet so I could play with scaling by batch weight using the percentage of each ingredient as part of the total weight to give me the amounts needed for various batch weights (entered in pounds) and then calculate the volumes from that:
Did I do this right? Or, do you see somewhere I went astray? I took all of these ingredients and checked them against Shirley's list to balance a recipe and it looks right. Yes, I know, I should really use scales to do it by weight ... now if you could point me to which box they are in (everything I own is in storage in my son's garage) ...
Now, the problem of the flavoring ... Carrie wants an Amaretto flavor, not sure how much to use but for this first test cake I'm using 1 Tablespoon. If I need to increase it for more flavor, do I just replace part of the milk with Amaretto or use some powdered milk or just use Amaretto and water with powdered milk to replace the volume of milk?
Should I still use some vanilla extract in addition to the Amaretto?
I'm off to whip up the first test batch of this using AP flour .... I'm sure I'll have more questions later!