I need to triple, maybe even quadruple a cake recipe. What do I do differently for that? Leveners?
I was looking for similar info. Have you tried the book The Cake Bible? I know I read info in there about ratios.
Yes, the Cake Bible is my go-to source for information like this and the author explains very clearly what changes need to be made when making a whole lot more batter than the recipe calls for.
Search on this site. It's excellent.
The *Original* WASC cake recipe