Hello there, I hope you can help me with my son's birthday cake for Saturday. Seems like it is going to be more complicated than I anticipated. Please bear in mind I'm not a bad baker, but I am rather a novice as far as fancy cakes and decorating are concerned!
Main challenge: Large, dome-shaped cake baked in cast-iron wok.
DS has chosen a very cool moon cake, with craters and little monsters. You pop it on a board decorated as the dark sky with stars (fondant), cut craters into it, and frost it with kind of peaky white frosting. It's dome-shaped, so you bake it in a wok. Luckily, my wok is a perfect dome, 13.5" in diameter at the rim, and 3.5" to the very top of the rim at the deepest point.
Now, the recipe is for what seems to be a bizarrely small cake - 1 quantity of "quick-mix sponge cake", the recipe for which, in turn, is for 1 x 8" round cake. Doesn't seem like very much to me, so I was thinking of doubling or tripling it.
First question: how much for my-sized wok - double, or triple, do you think? And will a plain, light sponge cake recipe work if multiplied? Should I go for something denser?
Then there's the question of how I get a large, thick cake (that can't be layered) to bake evenly. An added complication is I'm in the heart of the Andes in Ecuador at about 8,500ft, so something to do with the altitude makes things over-bake or burn on the bottom of the tin (though apart from that the local cake flour works a treat in most recipes).
Second question: After a bit of googling, I'm thinking a vegetable can heating core, plus cooling strips around the outside (and of course, a longer bake time at lower oven temperature). I have never done either of these things, so some wok-specific advice would be appreciated. Am I on the right track?
Well, I also have some decorating questions, but I guess I'd like to hear your suggestions on the baking part first.
I REALLY appreciate your help a lot!