How Do I Scale Up A Recipe? (Recipe Included)

Decorating By octopus Updated 5 Jun 2008 , 8:58pm by octopus

octopus Cake Central Cake Decorator Profile
octopus Posted 5 Jun 2008 , 7:25pm
post #1 of 4

hey guys,

I'm making a cake this weekend and i have this recipe which is enough for 6 cupcakes. does anyone know how i should i scale up? i need enough for one cake (say for instance, a football pan, only the one half)

Maple Bacon Cupcakes
Makes 6 / 350F oven

What You'll Need...
4 1/2 tablespoons of butter, room temperature
1/2 tablespoon of bacon drippings (left in the fridge to become solid)
1 egg
5 tablespoons of brown sugar
4 tablespoons maple syrup
1 1/4 cup of self rising flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
tiny tiny pinch of kosher salt
1/4 cup of milk
1/4 cup of minced bacon, cooked and drained

What You'll Do...
1) Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty.
2) Beat the crud out of the butter and solidified bacon fat 'till light and creamy. Add the brown sugar and maple syrup and beat well until combined.
3) Add the egg and beat until incorporated.
4) Sift the flour, salt, baking soda and powder together.
5) Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.
6) Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.

thank you!

3 replies
JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 5 Jun 2008 , 7:31pm
post #2 of 4

Make it easy on yourself and just double it. You can always make a few cupcakes with any extra.

You can measure the comparison by filling the cupcake pan with water and pouring that into the cake pan to see how much extra it might take.

JanH Cake Central Cake Decorator Profile
JanH Posted 5 Jun 2008 , 7:37pm
post #3 of 4

A scaleable recipe has the ingredients written in %'s (usually with flour being 100%).

I would take JoAnn's advice and just double the recipe. icon_smile.gif

octopus Cake Central Cake Decorator Profile
octopus Posted 5 Jun 2008 , 8:58pm
post #4 of 4

sounds good to me! thank you icon_smile.gif

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