I am making a 3 tier cake (each tier will have 2 layers) as a donation to an art auction at my church. I used the Hershey Cocoa Powder recipe for one of the layers. One recipe wasn't enough to make my pan half full. So I decide to make another batch and pour what I need into the pan and save the rest for the second chocolate layer. I forgot to adjust the baking powder and now the cake doesn't taste the same, a little on the dense side and not as moist. My DH thinks that it tastes good (I have already leveled the cake to taste it), but I notice a difference. It tastes ok, but not as good as it usually does.
One of the reasons I am making this donation was to help get my name out there and promote my (small) business.
Do I make the chocolate layers again and adjust the baking powder (which I do not know how to do. I have the Cake Bible and I find her method very confusing-so I need help with that as well) or do I use the cake that I have made? I am all ready to assemble the cake tomorrow, but I am hestitant.
I really don't want to make another cake, besides the cost of the ingredients being a factor, I feel bad for my daughter. She has been so patient with me not being able to play with her while I prepare for this cake.
Thanks for letting me vent.

You are probably being too hard on yourself like we all are sometimes. A small difference in taste probably won't even be noticed by others. And once you add icing probably no one will notice. I would say, go with what you have and don't be so hard on yourself.

i wish I could be more help but I don't undertstand what you mean about adjusting the bak powd. is it because of elevation?

If you are concerned with dry cake you could brush it with some simple syrup. There is a current thread about cake syrup right now for info about that.

http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=583899&postdays=0&postorder=asc&&start=0

I agree, you are probably being too hard on yourself. Aren't we all our own worst critics? If you think it's not moist enough, you can always do a simple syrup to moisten it. It's been my "saving grace" many a times! Good luck!

oh, and I forgot to say... you are not an idiot. All us bakers are chemists, we should receive awards for our scientific achievements.

Sometimes experements go teribly wrong and sometimes you accidentally stumble on something that is absolutely genious (spelling?).

I bet they will love the cake

I don't understand the adjusting the baking powder. How is it different for scratch cakes than it would be if you used 2 cake mixes? You can't adjust the baking powder in the mixes.

Go with the cake you already made. I felt the same way with my cookies when I used salted butter, but then put salt in. Wasn't enough to make a big difference, but I noticed it. No one else did.

Bummer it didn't turn out the way you wanted. By asking the question though, you already have the answer. If your not happy with it.......

Mike

I agree that probably no one else will notice. You should go with what you have!

If it makes you feel better, I forgot to put the eggs in my cake last night when I started mixing. I remembered, hopefully in time that it won't effect the texture. I know one time I forgot the water in the beginning and it wasn't too good.

I think if you're not happy, do it again since you're looking for business... Although we are our own worst critics.

Plus, you'll have a nice cake for yourself! Decorate it cute for your daughter as an apology. Try the simple syrup trick to see how you like it. Good chance to experiment! Good luck!

No one will probably notice or care if you didn't, but I would probably bake it again. It's nice to take pride in what you do and to know that you put forth your best effort, especially since you are looking for customers.

Thanks for your in put. I think I am going to bake them again. No one will probably notice, but I will be very anxious wondering if anyone did notice.

To the CCR's that asked, I don't know why I can mix more than one mix together and not have issues (I have done that with no problem), but when you bake from scratch and use a pan that is larger than the is called for in the recipe you don't need as much baking powder due to the amount of surface area of the cake.

Thanks again guys, I better get started.

I made Ina Garten's "Outrageous Brownies" recently and forgot to put my flour/dry ingredients in. After about 15 minutes I was like "Hmmm, what's in that bowl over there?" and there they were. I took the pan out, mixed it all together, and baked it. It was delish. We all have our moments. Just move on.

I double the Hershey's recipe all the time. I wouldn't triple, but doubling is fine!