Now, I've read that baking is not like cooking in the sense that when I need to double a recipe, it does not work. I have a recipe for a sponge cake that works great when making 2 8" rounds, however I doubled the recipe to make a 10" cake and it tasted off. Are there any secrets when trying to make a double batch?
I find that it's not such a problem doubling the amount of ingredients, but rather changing the sizes of the pans that affect some recipes. On the other hand, I have a great recipe for 1-2-3-4 cake that comes out no matter how much you make of it or what size pan you do it in. I usually do 5 times the recipe (well, 2 1/2 recipes at a time, because I don't have a bowl that size) and bake them all together in a super-large (but off-size) sheet cake pan. Works like a charm - go figure!