## Help: How To Double A Recipe To Make Wedding Cake

By Shim Updated 24 Feb 2008 , 2:16am by leily

Shim Posted 23 Feb 2008 , 6:29am
post #1 of 11

Hello
I need some help desperately. I am making a white cake for a wedding, I love the King Arthur Elegant White cake but the batter is not enough to make a wedding cake, any advise on how to double the recipe or is there another good scratch white cake recipe you can suggest?

Has anyone tried the Better White Scratch Cake recipe that is in the recipebox? According to the directions it makes about 10 cups, just the amount I need but I am hesitant to try it just in case it doesn't turn out right.

10 replies
christy06 Posted 23 Feb 2008 , 9:39am
post #2 of 11

You can make the WASC cake thatâs on here. Not scratch, but semi- scratch. It was a big hit at a little get together I had last weekend. The recipe is already doubled.

HTH

lisascakes Posted 23 Feb 2008 , 1:04pm
post #3 of 11

To double - just double all supplies.

Shamitha Posted 23 Feb 2008 , 1:08pm
post #4 of 11
Quote:
Originally Posted by lisascakes

To double - just double all supplies.

That's what I do

leily Posted 23 Feb 2008 , 2:13pm
post #5 of 11

I just take the measurements times 2 to double a recipe.

So 1/4cup x 2 = 1/2 cup
1/8 tsp x 2 = 1/4 tsp.
2eggs x 2 = 4 eggs

Or you could measure out the recipe using the same measurements it calls for, just measure it out twice. Depending on how much math I want to do I have done this also.

alanahodgson Posted 23 Feb 2008 , 2:20pm
post #6 of 11

You're smart to ask because in baking, to double a recipe is not always as simple as just doubling the ingredients. There's a problem with the exposed surface area and the amount of baking powder you should use (I'm assuming you're doubling to fill a larger cake pan than the one the recipe calls for). I'm sorry to say that I don't know the formula, but I have heard people refer to it from "The Cake Bible". Perhaps someone else can pipe in in that regards.

indydebi Posted 23 Feb 2008 , 2:59pm
post #7 of 11

Alana, I'm glad you posted that. I learned that here on CC. I recall a thread that talked about surface area (tried to find it, but couldn't). I had always heard "doubling the recipe doesn't always work" and I never understood why until CC'ers explained it.

Good info!

becklynn Posted 23 Feb 2008 , 4:04pm
post #8 of 11

Hi
Go to recipezaar.com and search for the White Almond Sour Cream Wedding Cake recipe. Makes lots of batter and it has rave reviews.

Good Luck!

alanahodgson Posted 23 Feb 2008 , 9:45pm
post #9 of 11

Here's one thread that mentions what I was referring to.

http://forum.cakecentral.com/cake-decorating-ftopict-388683-bible.html+baking+powder

willman Posted 24 Feb 2008 , 2:06am
post #10 of 11

I have never heard of the cake bible what is the title and where can I get one?

leily Posted 24 Feb 2008 , 2:16am
post #11 of 11
Quote:
Originally Posted by willman

I have never heard of the cake bible what is the title and where can I get one?

"The Cake Bible" is the name of the book, it is by Rose Levy Beranbaum

Here is a link so you can see a photo of the cover of the book.
http://www.amazon.com/dp/0688044026/?tag=cakecentral-20