I have found several cake recipes that I love and I don't know how to correctly multiply the recipe if the recipe only makes two nine inch rounds and I want to make a say a three tiered cake.
Do I just double/triple all ingredients. Some recipes state that they can be doubled, but many do not.

the only way to be sure is to try it, but I would only double rather than triple a recipe, just to err on the safe side.

All recipes can be multiplied, or divided. The issue being are you sure it's a good recipe? There are a lot of recipes that aren't any good.

Mike

Recipes can be multiplied.

But it's not simply a matter of multiplying all the ingredients ...

Here's a similar thread:

http://www.cakecentral.com/cake-decorating-ftopict-610890-.html

HTH

I would make a recipe into percentages if it wasn't. Convert everything into grams (or oz) then make the weights into percentage of the whole (100%) recipe. If it was in percentages then the recipe would be easy to scale wouldn't it. Sort of like a formulation, I used to have food techs forget to put the weights but the total weight and the percentages of each ingredient.
HTH or makes sense
Leigh

Since I'm not a food scientist or a baking professional, I pass along links which have info from (generally) respected members of the professional baking community.....

However, I do know that cake "recipes" are for home bakeries.

Professional bakers use "formulas" which can be easily scaled.

But even this home baker knows that there's a difference between making tons of batter to fill numerous similarly sized tins and making tons of batter for one huge tin.

Has to do with pan depth and surface area.....and then the rest is Greek to me. (Have I mentioned that math formulas are NOT my cup of tea.)

HTH

Yeah but if it's a good recipe you should be able to scale for 1, or 100. The ratios will always be the same.

Mike

II think Mike is talking about Baker's Percentages. If you understand how to calculate these, then, yes you can scale any recipe/formula to any size.

For the home baker, I'd really suggest following the tips in The Cake Bible for scaling up recipes.

Baker's Percentage is not the simpliest idea to either explain or understand. For example, using Baker's Percentage, a formula has more than 100%. If you're "math challenged" it will bend your brain.

If you don't own a copy ot The Cake Bible (and it really should be in your personal library) then visit your local library.