Cake Batter Sizes

Baking By Snowmum Updated 14 Feb 2011 , 2:57am by Snowmum

Snowmum Posted 9 Feb 2011 , 11:57pm
post #1 of 4

Most cake recipes are for 8" cake tins.. so if I'm making a 10" or 12" do I just 'double' the recipe? It works most of the time and sometimes it doesn't.. do specialised bakeries have 'special' recipes for larger cakes or is doubling the recipe the thing to do? Sometimes my 12" cake is still liquid after an hour! Is the oven too cold? I don't want to burn the top of it..

So when I just double/triple the recipe, - I dont know how long to cook them for, nor do I know what temp to have the oven- so after they go in the oven it's basically a guessing and hoping game!!
icon_sad.gif
Any advice on making larger cakes
Thanks

3 replies
CupQuequito Posted 10 Feb 2011 , 12:22am
post #2 of 4

What is your cake recipe and oven temp? I always make the double batch of doctor WASC. That fills one layer of a 12x 18, or 1- 10" and 1- 8". The recipe calls for 325, but I do mine at 350, and it's about an hr.

CWR41 Posted 10 Feb 2011 , 1:30am
post #3 of 4
Snowmum Posted 14 Feb 2011 , 2:57am
post #4 of 4
Quote:
Originally Posted by CupQuequitos_By_Shanali

What is your cake recipe and oven temp? I always make the double batch of doctor WASC. That fills one layer of a 12x 18, or 1- 10" and 1- 8". The recipe calls for 325, but I do mine at 350, and it's about an hr.





In NZ our normal oven temp is around 180deg - but I'm never sure to use the fan-forced setting or not. I'm usually making mud-cakes, my recipe calls for the oven to be at around 150deg for an hour, but I think this is for a 9" cake.?

I just wanted to know if, as a general rule, -is it ok to double a recipe?

I've never tried the WASC cake.? icon_eek.gif

Quote by @%username% on %date%

%body%