i love the shape of the sweetheart pan so much, i nick name it the teardrop heart.
for a perfect sweetheart cake with ROSE’S heavenly CAKES: Torta de las Tres Leches (page 211), use this logic:
1- the recipe calls for a 9×3″ round pan.
2- the sweetheart pan is 9×2″ and has the same volume as a 9×2″ round pan.
3- a 6×2″ round is slightly LESS than 1/2 of a 9×2″ round pan.
4- for the remainder cake batter after filling the 9×2″ pan (1/2 to 2/3 full), use a 6×3″ round pan.
in other words, i baked the 9×3″ recipe using a 9×2″ plus a 6×3″
note: this math works only for biscuit de savoie as far as i know.
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Nice post, H. Even though biscuit is a little trickier to make than a butter cake, it’s nice that it doesn’t need the baking powder adjustment the way butter cakes do when changing pan size.
J, I agree on the baking powderless, but been trickier I disagree. Biscuit requires a stand mixer and that’s about it. It is so easy to plan since it uses only a handful of ingredients.
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I saw a picture of this finished cake on Rose’s blog and it looks absolutely beautiful. I’m sure your mom would have loved it. What a great way to honor her!!
H, thx!!!
I just saw your mother’s incredibly beautiful cake. What an honor to her with all the cream sculpted rose leaves. You are such a loving son and she must be smiling to you.
Thx!
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