Halving Or Doubling A Recipe?!?!?!

Baking By gissellr78 Updated 13 Oct 2010 , 7:58pm by gissellr78

gissellr78 Posted 13 Oct 2010 , 7:21pm
post #1 of 3

http://www.meatandeggfree.com/halving-or-doubling-a-recipe.html

I am having a tasting party this weekend and i want to make small 6" cakes.

I have a few recipes and i want to know..Can i halve any recipe?

Is there a recipe ingrediant i should not. I found a recipe resizing chart online and i want to know if is good for cakes.


Thanks!

2 replies
leily Posted 13 Oct 2010 , 7:42pm
post #2 of 3

as long as you halve or double ALL of the ingredients you should be fine. Really the most difficult thing is if you have an odd number of eggs in the original recipe. Then you just have to scramble an egg and weigh it out for halve, or measure out half of the full egg. so if the original recipe calls for 3 eggs and you need 1-1/2 for half the recipe then use one full egg. Scramble one and divide it in half for the rest of your egg.

gissellr78 Posted 13 Oct 2010 , 7:58pm
post #3 of 3
Quote:
Originally Posted by leily

as long as you halve or double ALL of the ingredients you should be fine. Really the most difficult thing is if you have an odd number of eggs in the original recipe. Then you just have to scramble an egg and weigh it out for halve, or measure out half of the full egg. so if the original recipe calls for 3 eggs and you need 1-1/2 for half the recipe then use one full egg. Scramble one and divide it in half for the rest of your egg.





Thank you!!!!

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