When Making A Large Cake How Do I Double The Batter?

Baking By JennasNonna Updated 3 Apr 2010 , 10:18pm by LuvLyrics

JennasNonna Posted 3 Apr 2010 , 9:47pm
post #1 of 3

Hi there you very patient ladies & gentlemen who help us newbie so very often. I am making a 4 tier chocolate banana cake for my sons birthday at the end of April. My recipe is makes batter for 2 - 8" pans. I do know the batter required for each layer (6,8,10 &12"). How do I go about making enough batter. Can I double recipes or should I make 1 recipe at a time and mix together and then pour into pan? Hope I explained myself ok.

2 replies
Rose_N_Crantz Posted 3 Apr 2010 , 9:56pm
post #2 of 3

I would make as many as your mixer can handle. I know my mixer can't quite mix two batches of WASC, so I'm stuck doing those one at a time when I use that recipe.

But in the interest of saving time, just do as much as you can. Especially for a four tier.

LuvLyrics Posted 3 Apr 2010 , 10:18pm
post #3 of 3

To double a recipe you should do it cup by cup, or oz by oz , I usually lower the baking powder when I double a recipe. go to www.joyofbaking.com there they have a guide to doubling the recipes... HTH

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