Experianced Scratch Bakers: High Yield Recipies
Decorating By coldtropics Updated 8 Jul 2007 , 4:29am by cakedujour
im not sure if this has been addressd... but im wondering how to turn a tried and true scratch recipe into one that is a large yielding one.??? Can i just multiply ingredients or is there a formula to follow? Thanks everyone
you can double most cake recipes but The Cake Bible does have a formula as well as recipes that feed 150
That's a question I've had too. Hope we get some answers! 
I was just reading the Cake Bible (great book for reading--gotta buy it!) about this yesterday. She says for larger cakes, you need to decrease the amount of baking powder. Is this a regular practice for all you scratch bakers who make larger cakes? Not trying to hijack this thread, but it does go along with the original question.
hmm... doesnt look like were gonna get any help here. 
I have the cake bible also... its very helpful... but i was hoping i could get a live person who actually does this to lend some input.
I usually go to one of the online recipe sites, like recipezaar or epicurious or any other major recipe site. They usually have a way to adjust the recipe for more servings... so if you can't find the recipe on the site, add it, then change it as necessary. I have a awesome choc cake recipe that I adjusted until I liked the measurements, and then just hoped my brand new 6qt KA could handle it... I like the 4c of sugar and 4c of flour as opposed to 2 3/4c or 3 2/3 etc etc. Round numbers make me happy.... and ya, the KA loves that recipe! And I love cutting it in half-- it's much easier to divide 4 that 3 2/3..... Also, as for the baking soda ??-- I've cut this recipe up into 1/2s and 1/3s with no problem..
hmm... doesnt look like were gonna get any help here.
I have the cake bible also... its very helpful... but i was hoping i could get a live person who actually does this to lend some input.
Hey 
It is a pretty busy Saturday. Give us a minute or two. You can double most volumetric recipes, but more than that and you could run into trouble since the greater the multiplier, the further off your measurements become. On the topic of baking powder, the answer is it depends. If I am increasing the quantity of batter in order to bake more cakes, then I don't change the amount of powder, if I am doing it to bake a bigger cake, then I reduce the amount by 1/3 or the added, not total, amount. Make sense ?
Whenever I double my recipe I cut back on the baking powder whether I'm using it for 2 smaller cakes or 1 larger one. I've forgotten to do that a couple of times and my cakes did not rise as they should have. I don't cut back much - maybe a 1/2 tsp. total. The Cake Bible gives all the details.
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