Cake Conversion

Baking By iwoolsey Updated 22 Apr 2017 , 2:40pm by iwoolsey

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iwoolsey Posted 22 Apr 2017 , 2:21am
post #1 of 4

Hi! I need to convert my 9 inch white velvet cake recipe to a 10 inch. When I do the math it comes up with weird fractions like 5/6 of a tsp or 5/6th of an egg. How do I interpret that?! Does anyone have a white velvet cake 10 inch recipe?


3 replies
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SandraSmiley Posted 22 Apr 2017 , 3:37am
post #2 of 4

Hi iwoolsey,  That is a situation where I would make two full recipes, fill my 10 inch pans and use the left over batter for a 6 inch cake, or 8 inch depending on how much batter is left over. 

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TC123 Posted 22 Apr 2017 , 2:29pm
post #3 of 4

I agree with Sandra... Here was my experience:

My cake conversion chart says to make 1-1/2 recipe for the 10" pan. I did it once & was quite short on the batter I needed to get a 2" layer. I needed to double the recipe, fill the pan(s) as needed. (Anything left over can be cupcakes or whatever you like.)

Hope this helps!

iwoolsey Cake Central Cake Decorator Profile
iwoolsey Posted 22 Apr 2017 , 2:40pm
post #4 of 4

Thanks Everyone! I do have a recipe for a 2 layer 8in + 2 layer 6in (tiered cake). I may try this and see how much is left over. As an experiment.:) 

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