Website For Reducing Cake Recipes
Decorating By CakeArtLove Updated 2 Apr 2007 , 3:29pm by Antylucifer
Hi everyone! I have this great book from a Culinary Art Institute. There are some wonderful cake recipes I want to try, but can't because they are all for six cakes each....
Does anyone know of a website or formula for reducing a cake recipe? Thanks! 
Hi everyone! I have this great book from a Culinary Art Institute. There are some wonderful cake recipes I want to try, but can't because they are all for six cakes each....
Does anyone know of a website or formula for reducing a cake recipe? Thanks!
Hey! I'm replying to myself!! I just found this great website....Still no recipe or formula reductions but otherwise a pretty interesting site to share!
I'm still looking...Anyone?
ps. thanks scgriffths for the Bump!
Hey! I'm replying to myself!! I just found this great website....Still no recipe or formula reductions but otherwise a pretty interesting site to share!
I'm still looking...Anyone?
Ok it's late... 
here is the site!
www.Bakery-Net.com
Sorry, I don't know how to post a link
Wow, there are lots of recipes on there I'd like to try too!!! Yummo!
I came across this one in a search and I hope it will help you.
http://lancaster.unl.edu/food/ciq-changing-recipe-size.htm
If I'm reducing a recipe, I just use a calculator. You have to convert each fraction to decimals and do the math, but it's not hard.
I usually will only split a recipe by 1/2 or 1/4, but I suppose you could try by 1/6 (multiply each recipe ingredient x 0.167 or 0.17 to get 1/6 of each)
I came across this one in a search and I hope it will help you.
http://lancaster.unl.edu/food/ciq-changing-recipe-size.htm
Thanks Kazoot! That website is going to be a great help! - Regards Gina
If I'm reducing a recipe, I just use a calculator. You have to convert each fraction to decimals and do the math, but it's not hard.
I usually will only split a recipe by 1/2 or 1/4, but I suppose you could try by 1/6 (multiply each recipe ingredient x 0.167 or 0.17 to get 1/6 of each)
I want to know if that method has always worked with good results.?? When my grandfather was alive ( he was a professional baker) I vaguely remember him saying that all ingredients are not to be divided evenly when reducing or enlargening a recipe. But that was a long time ago and I was a teen then.
If I'm reducing a recipe, I just use a calculator. You have to convert each fraction to decimals and do the math, but it's not hard.
I usually will only split a recipe by 1/2 or 1/4, but I suppose you could try by 1/6 (multiply each recipe ingredient x 0.167 or 0.17 to get 1/6 of each)
I want to know if that method has always worked with good results.?? When my grandfather was alive ( he was a professional baker) I vaguely remember him saying that all ingredients are not to be divided evenly when reducing or enlargening a recipe. But that was a long time ago and I was a teen then.
Hi everyone..Still no one?? Anyone out there w/ formal training that can explain this?? - ( how to reduce a recipe/formula )
Like I said, I have only split recipes usually in half, and I will *sometimes* double them, but no further.
Beyond that, yes you're right, there is a chemical reaction "thing" about increasing (and probably reducing) the quantity of leavening in any recipe that doesn't work with straight conversion. You have to do some special adjusting with the quantity of baking powder/soda...You can read about it in the Cake Bible, but it's only for increasing recipes. She calls it The Rose Factor. It's complicated, but she does explain it pretty well. I've used it like once, and since then I haven't needed it for increasing a recipe, and I've never actually tried to reduce a recipe down to 1/6.
Maybe just experiment and see what happens? Good luck.
I have a recipe program that does the reducing for you based on serving size and I also purchased a pocket calculator for cooks that will reduce or increase for you. I have used the software for cake recipes and haven't had a problem. You can find all kinds of software that isn't too expensive, just Google it. Bakery-Net is also a good place to go. I get their free magazine, which give you access to some of the whole sale suppliers, plus they have a cake decorating area that can give you ideas.
Try this site http://www.baking911.com/cakes/101.htm
I didn't have time to check if they have info on reducing recipes, but it sure has a lot of info-I just got done reading the buttercream pages and learned tons.
You can read about it in the Cake Bible, but it's only for increasing recipes. She calls it The Rose Factor. It's complicated, but she does explain it pretty well. I've used it like once, and since then I haven't needed it for increasing a recipe, and I've never actually tried to reduce a recipe down to 1/6.
Maybe just experiment and see what happens? Good luck.[/quote]
I just ordered the Cake Bible but haven't received it yet, so I'm really glad to know this subject is in there! 
Thank you for your help! - Gina
I didn't read far enough-there is some infor on reducing recipes-same site, different page
http://www.baking911.com/healthy/baking_101.htm
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