Halving And Doubling Recipes

Decorating By shal1234 Updated 24 Jan 2009 , 3:59pm by leahk

shal1234 Posted 23 Jan 2009 , 9:02am
post #1 of 10

Can anyone tell me, Generally is it a good idea to halve cake recipes or does it mess up with the science?

9 replies
mclaren Posted 23 Jan 2009 , 9:22am
post #2 of 10

i've done it a many times (halving / doubling / tripling / qudrapling (is this a word?) ), successfully.

JessDesserts Posted 23 Jan 2009 , 10:11am
post #3 of 10

Hi Shal!

I do it all the time. It is never a problem to 1/2 a recipe, or double it, or even quardruple ( yes, its a word thumbs_up.gif ) a recipe. Some of the best recipes I've received recently are from pro bakers here on CC. Since they are professionals, they bake in larger batches then I do at home.

Little hint: Since I am horrible at math, sometimes I have trouble with things like figuring out what 1/2 of a 1/3 of a cup is.

I found if you go to 'ask {dot} com' and just type in what you want in question form---for example "what is 1/2 of 1/3 of a cup?" it brings up the answer and a slew of conversion tables.



leahk Posted 23 Jan 2009 , 10:20am
post #4 of 10

I halve and double recipes all the time!
What do you all do when a recipe calls for 5 eggs, and you only want half?

jammjenks Posted 23 Jan 2009 , 4:13pm
post #5 of 10
Originally Posted by leahk

I halve and double recipes all the time!
What do you all do when a recipe calls for 5 eggs, and you only want half?

If you need half of an odd number of eggs, you can mix them up really good in a measuring cup and use 1/2 of what it measures to. I don't know of any other way.

JessDesserts Posted 23 Jan 2009 , 4:57pm
post #6 of 10

if you need 1/2 of 5 eggs, id put one in a cup and whisk it with a fork and use 1/2 the liquid.

Maybe theres a more 'professional' method, but thats what I have done.



brincess_b Posted 23 Jan 2009 , 5:06pm
post #7 of 10

to get 2.5 eggs, id add the two beaten, and half of the '3rd' beaten egg. or, if im being lazy, id add milk to make up the egg!
i always changes the size of a recipie, sometimes you just need to watch thecooking time if it means you are using a different pan.

shal1234 Posted 24 Jan 2009 , 5:06am
post #8 of 10

Great thanks!

dandelion56602 Posted 24 Jan 2009 , 6:20am
post #9 of 10

For the egg I usually weigh the egg & take 1/2 of it. One lg egg on most occasions weighs aprx 2 oz or around 48-50 g.

leahk Posted 24 Jan 2009 , 3:59pm
post #10 of 10

thanks everyone for the tips!

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