Scaling cake recipes up and down

clu

Rich thanks it is for a wedding cake.

hayley11

Ok here it is...

mixed dried fruit - 2.2kg
glace cherries - 250g
brandy - 120ml
butter, softened - 560g
muscovado sugar - 560g
eggs - 8
plain flour - 750g
mixed spice - 4 tsp
blanched almonds - 160g

Baking time - 5 - 5 1/2 hours.

I haven't used this recipe so can't vouch for it but hope it works out okay for you. Do you need me to post the instructions on how to make it as well?

polkadot

Hi there

Just so you have a format if you are particularly partial to the recipe you have...as cake decorators, a common way to "scale" your ingredients (if you have the tins) you could fill a 10 x 3 tin with water. Make a note of how much it holds and then do the same thing with the 12 x 4 tin and compare them, then multiply your recipe by the relevant figure. So hypothetically, if the 10 x 3 held 3 litres and the 12 x 4 held 4.5, then you would use the recipe plus half. (Trying to explain as simply as possible-hope Im succeeding). Incidentally a 12 x 4 is a fairly deep cake and will take a longer period to cook through, needing a lower temperature to ensure even cooking. You might want to consider doing two batches and layering them-rather than torting a deeper cake for layering.

Penelope_Penguin

clu wrote: »

Hi I need a fruit cake recipe with the quantities for a 12" x 4 " round but can only find 10x3 square, any help greatly appreciated.

I'd do it by maths

12" x 4" round has volume of 452 cu inches

10" x 3" square has volume of 300 cu inches

Increase your square recipe by half, and you'll have the right measurements

polkadot

Nice to see you back Pen Pen, good sums too-I decorate cakes, Im useless at maths:o

greenbee

polkadot wrote: »

Nice to see you back Pen Pen, good sums too-I decorate cakes, Im useless at maths:o

Me too... my tip - for sponge cakes, one egg's worth of mixture per pint of volume required. Either do the maths (:eek:) or measure using water...

Penelope_Penguin

polkadot wrote: »

Nice to see you back Pen Pen, good sums too-I decorate cakes, Im useless at maths:o

I was bored at work :silenced: and as a debt adviser I always have a calculator to hand

polkadot

Show off

And hello Greenbee, can i add that it was GB who started me off on the decorating

lovebaking

i have a recipe for a 20cm(dont know what that is in inches) square fruit cake and want to make it as a 12 inch cake, how do i scale up the ingredients can anybody help? pleeeeeeeeese

daska

DSD is a twilight fan and a cupcake fan so... birthday cake is, in theory, going to be a giant red velvet cupcake. I have any number of recipes and I've ordered a Giant Cupcake pan from Lakeland and some undutched cocoa powder etc. So far so good

But here I hit a snag, I cannot find any easy way of working out how the 10 cup pan compares to the recipes I can find which state either 2 or 3, 8" or 9" pans. Doesn't help that all my pans are loose bottomed so I can't work out how much they hold LOL.

Can anyone help? I think my brain is starting to fry.