I have a scratch cake recipe for an 8", three-layer cake (using either 2" deep 8" pans or one 3" deep and one 2"). I'm trying to make a three-layer 12" cake. Is my answer as easy as multiplying the recipe by the number of times I need? I saw a recipe for a 3 layer 8" round but then when they did the same one for a 12" round, the proportions weren't all exactly the same... am I making sense?
Example: the standard recipe called for 3 cups flour and 2 cups sugar. The larger batch recipe increased the flour by 33.333% making it 4 cups but it only increased the sugar by about 28%. So is it going to be more complicated then just taking your original recipe and increasing everything by an equal %?
Bless you for that info, bless you. haha Thank you so much!!
You're welcome! Glad I could help.