Another Stupid Question :)

Decorating By mbaldwin914 Updated 28 Jun 2013 , 12:04am by mbaldwin914

mbaldwin914 Posted 25 Jun 2013 , 12:02am
post #1 of 5

I'm just getting started as a "professional baker", I'm used to making smaller 8"-9" layer cakes but never anything larger than that. my question is, if I were making like a wedding cake or something requiring 12" or greater how do I make enough batter to make sure I can fill the pans? Are the special recipes for larger quantities or do i double my standard 9" recipes which i'm thinking would affect the quality of the cake and flavor. Please help

4 replies
BayBeecakes7 Posted 25 Jun 2013 , 12:50am
post #2 of 5

I have always just doubled my recipes for larger cakes! or triple!

remnant3333 Posted 25 Jun 2013 , 4:26am
post #3 of 5

Also, do not over fill your pans. I have read to only fill them anywhere from 1/2 to 2/3 full.

gingerssweets Posted 25 Jun 2013 , 4:21pm
post #4 of 5

It will probably vary depending on the cake you're making too. Some batters are a lot thicker than others and rise differently. Might have to do some experimenting before you get it perfect.

mbaldwin914 Posted 28 Jun 2013 , 12:04am
post #5 of 5

Thank you all for the advice and for making this site such a pleasant resource for beginners and experts. icon_smile.gif

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