Most cake recipes are for 8" cake tins.. so if I'm making a 10" or 12" do I just 'double' the recipe? It works most of the time and sometimes it doesn't.. do specialised bakeries have 'special' recipes for larger cakes or is doubling the recipe the thing to do? Sometimes my 12" cake is still liquid after an hour! Is the oven too cold? I don't want to burn the top of it..
So when I just double/triple the recipe, - I dont know how long to cook them for, nor do I know what temp to have the oven- so after they go in the oven it's basically a guessing and hoping game!!
Any advice on making larger cakes
Thanks
What is your cake recipe and oven temp? I always make the double batch of doctor WASC. That fills one layer of a 12x 18, or 1- 10" and 1- 8". The recipe calls for 325, but I do mine at 350, and it's about an hr.
Baking time and batter amounts:
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
What is your cake recipe and oven temp? I always make the double batch of doctor WASC. That fills one layer of a 12x 18, or 1- 10" and 1- 8". The recipe calls for 325, but I do mine at 350, and it's about an hr.
In NZ our normal oven temp is around 180deg - but I'm never sure to use the fan-forced setting or not. I'm usually making mud-cakes, my recipe calls for the oven to be at around 150deg for an hour, but I think this is for a 9" cake.?
I just wanted to know if, as a general rule, -is it ok to double a recipe?
I've never tried the WASC cake.? 
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