Welcome to the Cake Decorators Q&A

Love, Love, Love Paul’s moist chocolate cake and not sure why people some people have difficulties (uh oh that may spell the beginning of a disastrous attempt) – however, I did follow Paul’s video exactly!! My 6″ cake was in for at least 30 mins longer though!
Does anyone have a chart of different sizes/quantities and timings for the cake? I just follow receipes and am not sure of quantities/timings?
I followed Paul’s tutorial for the Nancy Wedding cake which I intend to make for my daughter for her wedding in September 2016 – the flowers look amazing so thank you Paul:-)

Hi Linda321

Recipes can be scaled up or down using either the ready reckoner or the cakeometer tools here:

What Size cake tin to use

For Paul’s moist chocolate cake recipe, keep to the temperature given or reduce the temperature by 20 degrees if you are baking in a fan oven. Timing is dependent on how your own oven performs. It’s best to keep an eye and nose on the baking when a recipe is either scaled up or down and timing noted after each bake. This will help give you a good idea of timing when baking the same recipe again.
You may find the following blog of interest as it touches on scaling and timing:

Baking Problems and Solutions by madeitwithlove

Hope it helps.

I baked Paul’s chocolate cake for the first time yesterday. I made up all of the mixture and baked in a 10″x 10″ aluminium tin. I wasn’t sure how long to bake it for and I dare not open the oven door before two hours. I gave it 15 mins more and then tested the cake with a wooden skewer; It seemed done. But there were a few cake crumbs on the skewer so decided to bake for a further 5 mins. Again a few crumbs but no mixture. Decided to take it out in case it became too dry! It had a crust on top, but no sinkage. I’ve since cut it and it is baked and it’s lovely and soft and chocolaty!

Oh wow Barbara, thank you so much for sharing your results. It’s so encouraging for other members 🙂