Welcome to the Cake Decorators Q&A

Any idea how to scale this recipe down to an 8″ tin or up to 12″?

I am still on then seemingly never ending search for a great vanilla sponge recipe…trying this one next (I have tried lots)….

This may help (sorry it’s a repeat answer given to moist cake recipe)

http://www.lindyscakes.co.uk/2009/07/27/how-to-i-change-a-cake-recipe-quanities/ or

http://www.cakebaker.co.uk/baking-tin-size-conversion-calculator.html

I personally calculate the volume by maths and then adjust but madeitwithlove put a good explanation of how to do this on a previous question but I can’t find it. I am sure she will answer when she sees your question.

Jx

I try to find the volume for round cakes
To do this it’s pi (3.14)

Eg if the recipe you have is for 10″ round which is 3″ deep and you want to make a 12″ round 3 deep

10″ = 3.14 x 5 x 5 x 3 = 235
12″ = 3.14 x 6 x 6 x 3 = 339
Divide the volume of of cake size you want by original
339/235 = 1.44 (round to 1 1/2) so all ingredients would be multiplied by 1 1/2

For an 8″ it would be

3.14 x 4 x 4 x 3 =151
So 151/235 = 0.65 so times ingredients by this.

For square cakes
10″ = 10 x 10 x 3 = 300
12″ = 12 x 12 x 3 = 432
432/300 = 1.44 so use 1 1/2 x the ingredients

8″ = 8 x 8 x 3 = 192
192/300 = 0.64 x the ingredients.

Hope not too confusing as it confused me whilst typing it lol x

OK yes you did have me worried on first read but makes sense on second read through! Thanks so much everyone…fingers crossed this is ‘the one’!!!

Hi SJD

There is a ready reckoner in blog on how to change tin sizes, all you have to do is click on blog and scroll down until you see it. There is also a scientific explanation if you type in the search box ‘ingrediant’ (spell it like this other wise it won’t come up). Just a little bit of extra help. x

Perfect thank you so much!