How Do I Adjust A Recipe?

Decorating By HPChick33 Updated 11 Nov 2009 , 9:45pm by cakeymom

HPChick33 Posted 9 Nov 2009 , 6:35pm
post #1 of 6

Hi everyone...I am new at baking and cake decorating and I have a pressing question? I love baking cakes from scratch, and so far Toba Garrett's moist yellow cake recipe is my favorite. The recipe in her book is enough to make to two 8" rounds. How can I adjust this to make two 9"? Two 12"?

These are the ingredients:

3 cups (330 g) cake flour
1 tablebspoon baking powder
1/2 teaspoon salt
1 cup (8 ounces or 230 g) unsalted butter, room temperature
2 cups (454 g) granulated sugar
5 large eggs
2 teaspoon vanilla extract
1 1/4 cups (10 fluid ounces or 300 ml) buttermilk

Any help is GREATLY appreciated!

5 replies
KathysCC Posted 10 Nov 2009 , 6:58am
post #2 of 6

I'm not sure there is any way to adjust a recipe to exactly fill certain pans. I know how many cups of batter my recipe makes and I know how many cups of batter each of my pans hold (I use the Wilton chart). I just double or triple the recipe as needed.

WendyB Posted 10 Nov 2009 , 6:23pm
post #3 of 6

Then make cupcakes with any extra batter!

cakeymom Posted 10 Nov 2009 , 10:08pm
post #4 of 6

Here's a neat recipe scale calculator that you can use that will probably get you closer and not have much waste. You could perhaps look at a cake batter suggestion listing on the internet or a cookbook that you may have to estimate the amount of batter you will need to make. Wilton may even have one online???

If it were me I would scale it based on the eggs. So maybe a 1.40 times ratio that way you'll be using 7 eggs????

indydebi Posted 10 Nov 2009 , 10:56pm
post #5 of 6

My goodness, it would be easier to just make cupcakes with the leftover batter, as mentioned above, or bake some small 6" round or square cakes to use for brides to sample. Throw 'em in the freezer till you need 'em. When you have a sampling appt, it only takes about 15 minutes to thaw.

cakeymom Posted 11 Nov 2009 , 9:45pm
post #6 of 6

It's very, very easy to use the recipe calculator especially since it does the calculations for you. One would simply determine the factor. For instance: Enter a Factor (please write as a decimal, i.e., 1.5 to multiply by "one-and-a-half")
So, one-fourth is .25, one-third is .33, one-half is .50, three-fourths is .75. I'm not a strong math person so it really is great because it uses simple math terms. Having extra cake/cupcakes on hand in the freezer is not always best, especially if you have a family that are not big sweet eaters like mine. Nor do I bake for a living. So this method just offers an alternative.


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