Extending A Scratch Cake Recipe

Baking By Joy2501 Updated 1 Nov 2008 , 2:00pm by Joy2501

Joy2501 Posted 30 Oct 2008 , 3:12pm
post #1 of 9

I was wonderiing how I would go about extending a scratch recipe. I am familiar with the cake extender recipes on this site for box mix cakes, but what do I do to increase the volume of a scratch cake? Just doubling makes the mixture too big, and I don't have freezer space to bake a smaller cake and freeze it. Also, my waistline does not need extra cake everytime I bake! I love the sour cream added to the box cake extender - how do I do that in a scratch cake?

Thanks!!

8 replies
SeriousCakes Posted 31 Oct 2008 , 9:10pm
post #2 of 9

The yellow cake recipe in my recipes can be doubled, halved, and quartered. For a high layered 9" round cake I'll make one and 1/4 recipes, turns out perfectly!

Mike1394 Posted 31 Oct 2008 , 10:56pm
post #3 of 9

multiply by 50%

jennifer7777 Posted 31 Oct 2008 , 11:12pm
post #4 of 9

Make one full recipe, then 1/2 of the recipe to get a 1 1/2 batch. I'll usually do this for perfect and full 2" rounds and a 9x13 sheet.

Joy2501 Posted 31 Oct 2008 , 11:22pm
post #5 of 9

So what do I doif the original recipe has say, 3 eggs. Do I go for 2 or one when I increase by half?

Mike1394 Posted 1 Nov 2008 , 7:45am
post #6 of 9
Quote:
Originally Posted by Joy2501

So what do I doif the original recipe has say, 3 eggs. Do I go for 2 or one when I increase by half?




2

jennifer7777 Posted 1 Nov 2008 , 9:23am
post #7 of 9
Quote:
Originally Posted by Mike1394

Quote:
Originally Posted by Joy2501

So what do I doif the original recipe has say, 3 eggs. Do I go for 2 or one when I increase by half?



2




2 like Mike1394 said. An extra egg won't hurt! thumbs_up.gif

-K8memphis Posted 1 Nov 2008 , 11:36am
post #8 of 9

Or you can beat an egg and just use half of it. But an extra half egg won't hurt as has been said. Just another method.

Joy2501 Posted 1 Nov 2008 , 2:00pm
post #9 of 9

Thanks everyone - can you tell scrach baking is not my stong point!!

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