Need Help Scaling Recipe

Decorating By lisasweeta Updated 12 Feb 2007 , 5:35am by lisasweeta

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lisasweeta Posted 11 Feb 2007 , 4:34pm
post #1 of 5

I'm making a small stacked cake withToba Garrett's chocolate cake recipe. It will have a 6 inch and an 8 inch tier. I need help scaling it down for the 6 inch tier. Has anyone done this with that particular recipe? If not, any tips in general for scaling?

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4 replies
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jmt1714 Posted 11 Feb 2007 , 6:02pm
post #2 of 5

It isn't that much difference. I'd just make the regular recipe and bake cupcakes out of the leftover batter. Not all recipes lend themselves to halving or doubling/tripling.

But in general, it is just basic proportions.

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lisasweeta Posted 11 Feb 2007 , 10:52pm
post #3 of 5

Thanks jmt!
I was actually considering doing that. The recipe itself is delicious, but the cake is kind of crumbly. I don't think I want to mess around with halving it because I have no idea how finicky it is.

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gretch77 Posted 11 Feb 2007 , 11:11pm
post #4 of 5

You could try to scale it with bakers percentage but I would say the easiest thing to do is just bake it like you were planning.

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lisasweeta Posted 12 Feb 2007 , 5:35am
post #5 of 5

Gretch, that sounds interesting, but I don't know what bakers percentage is. Do you have a formula or a resource I could refer to?

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