AI have been making small cakes, mostly for my family's birthday parties. Until recently I've had people ask me to make wedding or sweet 16 cakes, and the issue I have, is that I don't know how to adapt the recipes in order to achieve a desired cake size. The times I've tried, I never achieve the height I'm looking for. Have you any advice on how to calculate how much cake batter I should use? The amount of recipes I need to make for the different cake pan sizes?
Your help is very much appreciated! Thanks!
... I don't know how to adapt the recipes in order to achieve a desired cake size. The times I've tried, I never achieve the height I'm looking for. This will come with practice. Take detailed notes each time you bake a different size of cake. You will end up with a record of "how much" is needed over time.
Here is a guide that may be helpful:
Welcome to the forum! Here is another thread created for cake decorating newbies. There is a ton of excellent information on many of the "basics".
I found a fantastic webpage that does the conversions for me.
I've used it numerous times now and it's worked perfectly every time, right down to increasing the thickness of the cave, converting from circle to square and back, it's amazing!
The only thing it doesn't help with is cooking time, but that varies from recipe to recipe and oven to oven anyway, so it's a case of using your best judgement on that. I find if the cake gets bigger, I increase the cooking time and lower the temperature a little, although some of the larget cakes are coming out a little move baked than I'd like so that's an ongoing thing with me to get it right :)
AThank you Apti and Coin UK, These is a very helpful links!