Converting Cupcake Recipe To 2-6 Inch Cake Recipes

Decorating By aleiaw Updated 21 Dec 2013 , 4:44pm by MimiFix

aleiaw Posted 21 Dec 2013 , 3:09am
post #1 of 8

AHello! I plan on making a 4 layer 6 inch cake (2 layers per cake baked) as a centerpiece for a dessert table. The recipe I have is for a white cake that makes 32 regular cupcakes. I was wondering will I have to double (or halve) the recipe?

I am not entirely sure how to convert recipes.

Thanks a bunch!

7 replies
kakeladi Posted 21 Dec 2013 , 4:55am
post #2 of 8

A recipe that makes 24 cupcakes would make two 6" rounds so I'm guessing you will have *just* enought for 3 w/your recipe.  Even then they might be 1/2" short.

Why don't you enlarge your recipe using my *original* WASC cake recipe?  Use your recipe as written, adding the additional sugar, flour,  egg and sour cream.  It should come out just right for 4 layers of 6" rounds :)

scrumdiddlycakes Posted 21 Dec 2013 , 5:23am
post #3 of 8

AAre you suggesting she add the hose ingredients to a scratch cake? I know that would destroy my basic white cake recipe. Maybe I'm blind, but I don't see any mention of a cake mix.

A recipe that makes 32 cupcakes should be plenty for 2 2 inch high 6 inch layers. You'll probably have extra, but that better than not enough.

cakefat Posted 21 Dec 2013 , 5:43am
post #4 of 8

Quote:

Originally Posted by kakeladi 
 

 my *original* WASC cake recipe

 

Kakeladi- just curious what is the difference between your 'original' WASC recipe and the other doctored WASC box mix recipes? Did you invent the WASC recipe or just your (this) particular version of it?

kakeladi Posted 21 Dec 2013 , 6:35am
post #5 of 8

The *original* WASC recipe is one I found in a *very! old* MailBox News magazine (back in the 50s or 60s).  I made a few minor adjustments as one or two of the ingredients were no longer available.  I was the 1st one to post such a recipe, then another decorator took that recipe and made adjustments to suit hher needs for a white wedding cake batter.  Since that many others have jumped on the bandwagon with their changes to come up with many different flavors - and in my opinion completely changed the whole basic idea of the original recipe :)  Someone even posted their version of a 'from scratch' WASC recipe.  It's posted somewhere on this site.  Here is a link to my recipe.  http://www.cakecentral.com/cake_recipe-7445-4-The-Original-WASC-cake-recipe.html

 I always suggest one read through the whole post - all the replies etc before attempting it as there are many helpful hints and suggestions within the comments.

cakefat Posted 21 Dec 2013 , 6:46am
post #6 of 8

ok- thank you!

JWinslow Posted 21 Dec 2013 , 1:51pm
post #7 of 8

Quote:

Originally Posted by scrumdiddlycakes 

Are you suggesting she add the hose ingredients to a scratch cake? I know that would destroy my basic white cake recipe. Maybe I'm blind, but I don't see any mention of a cake mix.

A recipe that makes 32 cupcakes should be plenty for 2 2 inch high 6 inch layers. You'll probably have extra, but that better than not enough.


I agree!  The only thing I can add is to turn your oven to 325 and bake between 30-40 depending in your oven.  I have used cupcake recipes for cake many times - mostly chocolate.

MimiFix Posted 21 Dec 2013 , 4:44pm
post #8 of 8
Quote:
Originally Posted by scrumdiddlycakes 

A recipe that makes 32 cupcakes should be plenty for 2 2 inch high 6 inch layers. You'll probably have extra, but that better than not enough.

 

I agree with scrumdiddlycakes, you should have enough batter. Is this a recipe you have used before? I would never experiment (either with a new recipe or by adding different ingredients, as suggested on this thread) when baking anything that's an integral part of the occasion.

Quote by @%username% on %date%

%body%