Apologies if this is in the wrong section but here goes.
My name is Karen and am in the process of setting up a cake business. I am new to this and wanted some advice on the following:
I have only ever made recipes by the book and not in large amounts.
If I wanted to treble my mixture for example for the cake would this mean I treble the time to cook it!!
Don't want to sound stupid but any feedback appreciated
No, ususally I find when I make a large cake such as a 16" round 3" deep cake for a wedding cake, I just lower the heat from 350 to 325, use the nail in the middle to make it bake evenly, and I never go by what the directions say for time. I bake and watch it, until it's done. Gently firm in the center, and just starting to pull away from the sides.