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Since cake baking is such a science I think this is going to be something you will need to experiment with. Take each recipe and figure out how much 1/4 of each ingredient is (like 1/2 C of sugar would be increased another 1/8C).
Many years ago I had a 'recipe' on mixing up the dry ingredients for a cake to keep on hand. I don't have access to this recipe anymore but it might be available on the 'net.
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