Scaling Back Scratch Recipes...

Baking By RRGibson Updated 19 Jul 2007 , 2:00pm by Kayakado

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RRGibson Posted 9 Jul 2007 , 2:20pm
post #1 of 3

I'm a scratch baker and I'm comfortable with increasing recipes but never have had to scale them back. Can anyone offer any advice? I have my first tasting for a possible wedding cake this weekend icon_biggrin.gif and the bride wants to try three different flavors. I want to make them as 6" rounds instead of making 3 large cakes.

I know that there is a chart in the Cake Bible but doesn't that just apply to her recipes? I have no idea what to do here. Any advice you can give would be very much appreciated! Thanks!

2 replies
vdrsolo Cake Central Cake Decorator Profile
vdrsolo Posted 9 Jul 2007 , 4:25pm
post #2 of 3

Just half them, or quarter them, and bake in a smaller pan. Do it all the time.

Invest in a scale, makes thinks much easier!

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Kayakado Posted 19 Jul 2007 , 2:00pm
post #3 of 3

Check out the book small batch baker. Her cakes are small, baked in 4" tuna size cans. These recipes are a great guide to scaling down.

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