Scaling cake recipes up and down

zippychick

what have you decided to do? Ive merged this with our thread on scaling cake recipes up and down

We don't have a super duper madeira cake thread , but look up Delias recipe or the Bero site

Zip

minimad1970

Hello everyone, I have a recipe for a cake that I want to make but it needs a 20cm round cake tin. I only have a 24cm round cake tin or a 24cm loaf tin. Should I increase the ingredients or just have a flatter cake? I don't make cakes so I don't have a clue. Any help would be much appreciated. Thanks.:)

ps would it help if I listed the ingredients?

kezlou

i would just use the 20cm cake tin. It will just be a bit flatter.
I do it all the time.:o

HTH

McKneff

I would even use the 24cm tin

minimad1970

kezlou wrote: »

i would just use the 20cm cake tin. It will just be a bit flatter.
I do it all the time.:o

HTH

I know what you meant.:)

marmiterulesok

I would use the round one and check the cake 5-10 minutes before it's finished,to check if it's already done.

happy35

it will be fine just a bit thinner, i only have a few cake tins so do this all the time and they have always been absolutely fine

minimad1970

Thanks everyone for your replies. I'm going to use it and just have a flatter cake.

Penelope_Penguin

Doing the maths, for the same dapth of cake, a 24" round tin, needs nearly half as much batter again as a 20" round tin :eek: If you use the same recipe, the cake will be much thinner, and therefore may not rise properly.

If you use the larger tin, I'd advise you increase all the ingredients by 50%

marmiterulesok

This might help:

www.deliaonline.com/how-to-cook/baking/scaling-up-cake-recipes.html

though it is for a rich fruit cake.