two baking questions
Well, one baking question and one icing question.
1. I am baking a chocolate cake and want to double the recipe. The original recipe calls for 2 teaspoons baking powder and 3/4 teaspoon baking soda. Can I double these ingredients or does the ratio of baking powder/baking soda change with different size recipes?
2. As I am making this cake for a child's birthday, I am making the icing with (yuck)crisco/butter and confectioners sugar. I have found that children do not like a real buttercream. However, unlike real buttercream, the crisco/butter/confectioners sugar icing is not shiny. Is there any way to make this icing shiny, such as adding glycerine or corn syrup? Thanks!
A few answers, hopefully helpful
1. Without having seen your original recipe, I would venture to guess that it yields a "standard home" recipe of 1 9x13" pan or 2-8" or 9" rounds. If this is true, you will most likely be able to double the recipe without any bad batter incidents. Just be sure to sift the powder and soda in with the dry ingredients before incorporating it into the batter so make sure that it is evenly distributed.
However, if your original recipe yields more than the "standard" home recipe I would simply make the recipe twice. You might be able to get away with the big batch, but do you really want to risk it?
2. Is the "shine" you are referring to from a buttercream the kind of shine you get with a French or Italian buttercream (whip meringue, pour in hot sugar syrup, add lots of butter), or from a "cold" buttercream where you beat powdered sugar into butter?
I don't have any suggestions for making your crisco/butter/10x icing shiny, but have you considered 7-minute frosting instead?
Very popular with kids, no fat, and no crisco! Horray!
Good luck with the cake.