Has anyone successfully scaled down recipes that always seem to ask for 9"-9.5"-10" pans? I am interested in scaling down the recipes to a 6" pan or less so that I can make more variety of cakes. It appears easy to scale down ingredients (simple mathematical division), however what I'm afraid of is approximation of baking times. I don't want to be opening up the oven every 15 minutes to check if the cake is set. Constant change of temps can affect quality. The cakes/desserts I am referring to range from anything like Red Velvet, Carrot, Black Forest, Flourless Tortes, Cheesecake, etc.
Anyone have experience / recommendations?
I usually bake that size about 15 minuets @ 300 degrees F then turn the temp up to 325 for maybe 10 - 15 minutes Keep a record of what you do so you can do it again Once you are happy with the results It should only take a time or two to find what works best for you as all ovens vary What works for me might not be right for your oven
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