I have found this really great yellow cake recipe the only problem is that the batter makes about enough for 1 8" round cake and a little extra batter. I was wondering if there was a way to double the recipe so that I can yield more batter? Any help would be greatly appreciated.

Thanks. Jasmine

Sure you can.......just double the ingredients you put into the batter- it should be fine.

Just be VERY careful measuring your ingredients, it is really easy to forget something or add too much when you double!

Most cake recipes can be doubled without a problem.

More than that, and you may end up with problems, depending upon the recipe.

Theresa

I have been looking everywhere for the same answer. You have to always tweak the chemical leavening (baking powder) whenever you double. This chef says that after you double, you reduce the baking powder by 1/4 teaspoon for every cup of flour. Here is the link: Hope that helps!

http://verygoodfood.ca/2008/12/08/how-to-double-a-cake-re[/url]cipe/[/url]

My KA Pro6 mixer will only make 3 x most recipes, but I have three KA's. When I need a lot of batter, I make it in several mixers and also slightly lower the leavening if I go over doubling. I then put it in a large mixing bowl and combine the batters. So far, so good.

The post about measuring carefully is right on the mark. When I'm going to increase of decrease batch size, I always write down the new measurements (often right by the original ones so I have it for later reference). I can't tell you how many times I goofed with the butter or the eggs or the sugar or the... when I was doubling or halving a recipe and trying to remember it in my head!

I totally agree with Marianna. (Hello M!) When increasing or decreasing the recipe size, write it down first. The surest way to have problems is to calculate in your head. It's easy to make a math mistake or forget an ingredient.

I started as a home-based baker using small batch sizes. When I moved to a retail shop (with a 30 and 60 quart mixer) I increased every recipe ten or twelve fold. I never adjusted the leavener, simply increased it the same way all the other ingredients were increased.

Hey, Mimi, you're living my dream (not the shop part, but the 30- and 60-quart mixer part!). Rose Levy Beranbaum suggests adjusting the leavening, but I never do it either. I figure that if it's going into normal-sized pans, the structural requirements would be about the same. If I were making 18" or 24" cakes, I might reconsider.