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!!

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!

multiply by 50%

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.

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

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.

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