AHi everyone
I was wondering if someone could help, please. I made a chocolate cake at the weekend and it tasted great, now my friend would like me to make it for her birthday. The only problem is, the cake I made was in a 20cm round cake tin and she would like her BD cake in a 10 inch square cake and I have NO idea how to scale the cake ingredients up. The recipe I used is below.
200g good quality dark chocolate, about 60% cocoa solids 200g butter 1 tbsp instant coffee granules 85g self-raising flour 85g plain flour ¼ tsp bicarbonate of soda 200g light muscovado sugar 200g golden caster sugar 25g cocoa powder 3 medium eggs 75ml buttermilk
If anyone could help I would really really appreciate it.
Thank you in advance.
Hi Sam83,
I can't remember where I found this equation, but this is how I scale my recipes up and down using the pi calculation method, then the percentage has to be applied to each of the ingredients, it has always worked for me. Hope this helps.
Equation used to scale up recipe for round cake tins eg: to scale a recipe for a 10" round 3" deep cake tin that takes 2 hours to cook to say a 14" round 4" deep use the following equation: usual recipe: pi x radius squared x height = volume 22/7 x 5 x 5 x 3 = 235.7 cubic inches required size: pi x radius squared x height = volume 22/7 x 7 x 7 x 4 = 661 cubic inches To scale the 10" recipe to fit the 14" to fit the 14" tin: 616 divided by 235.7 = 2.6 i.e. All ingredients need to be multiplied by 2.6
{Cooking time will either increase or decrease}
The area of a circle = Pi is always the same formula 22/7 (3.14159) X The square of the length of the radius x Height (for cake tin)
Hi Sam83, sorry just realised it didn't copy and paste all the instructions, I will try again.
Equation used to scale up recipe for round cake tins eg: to scale a recipe for a 10" round 3" deep cake tin that takes 2 hours to cook to say a 14" round 4" deep use the following equation: usual recipe: pi x radius squared x height = volume 22/7 x 5 x 5 x 3 = 235.7 cubic inches required size: pi x radius squared x height = volume 22/7 x 7 x 7 x 4 = 661 cubic inches To scale the 10" recipe to fit the 14" to fit the 14" tin: 616 divided by 235.7 = 2.6 i.e. All ingredients need to be multiplied by 2.6 cooking time should be approx: 2 hrs x 2.6 = 5.2hrs The area of a circle = Pi is always the same formula 22/7 (3.14159) X The square of the length of the radius x Height (for cake tin)
Hi Sam83, Ignore the cooking time you will have to judge that yourself, but I hope that this helps you.
PAN AREAS (in square inches)
SQUARE
8" 64
9" 81
10 " 100
12" 144
16” 256
RECTANGLE
9 x 12 108
11 x 15 165
12 x 18 216
ROUNDS
6" 28.25
8" 50.25
9" 63.5
10" 78.5
12" 113
14” 154
2 6" 56.5
2 8" 100.5
2 9" 127
2 10" 157
2 12" 226
HEX
6” 23.5
9” 52.5
12” 93.5
15’ 146
18” 210.5
I keep this in my recipe binder. It shows the relative difference in size of the various pans, and the relative amounts of batter needed. The actual volume would be the areas multiplied by the height, but assuming the height of the new layer(s) will be the same, it works fine to just look at the areas. Start by thinking of what pan or pans the recipe in question is already known to fill. Your recipe is for a 20 cm pan, which is an 8 " pan. The area is 50 square inches. A 10" square pane is 100 square inches, exactly twice as much. If your original recipe made 2 20 cm layers, the same recipe will fill a 10" square pan once. Most people only have one 10" square pan anyway, so just make your usual recipe and fill the 10 " pan once, and then make it a second time to get 2 layers if that's what you need. If you have 2 10" pans and want 2 layers, double your original recipe and make 2 10" layers at the same time.
If your original recipe made just one 8" layer, then double it to make one 10" layer that will be the same height.
HTH
It is hard to add 2.6 of an egg, or whatever, so when I need to scale a recipe, I divide all the amounts by the number of eggs ( so in your original recipe I would divide everything by three) to get my base amounts, and then multiply back up (for example, to make 5 eggs' worth of batter). That way you're only ever working with whole eggs, although it does make some other ingredients a bit more fiddly...
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