Welcome to the Cake Decorators Q&A

Please may i ask , if you would be so kind as to scale the ingredients for a 10 inch round 3in deep cake tin, i am hopeless at it 🙂 upscaling recipes i mean.Thankyou also for the kund words and support when i had my cake disaster, made quite a few now and had messages letting me know my cakes were soft moist and best the customer had tasted, really bucked me up and im well into the cake zone again, Thankyou…

Hi Treacle

If you go back to the recipe in the tutorial you’ll see a note from David which says the whole recipe should be worked out using 10″ square as the base tin. Now all you have to do is go to this blog http://www.cakeflix.com/blog/how-to-work-out-what-size-cake-tin-to-use and either use the ready reckoner or the cakeOmetre to convert 10″ square to 10″ round. The cakeOmetre might be easier if you have difficulty with numbers ( I’m dreadful!) as it will work it out for you without you having to do the maths. I hope I’ve explained this clearly, if not please come back. When I made the 12″ round I made the lining paper double thickness and
kept it a good 2″ above the rim of the tin and I also used a flower nail for the first time ever. Don’t be tempted to open the oven and remember the eggs are large. G’d luck Treacle x
I know you’ve read everyone’s experiences with the recipe so I hope you have a successful bake. I’m really pleased to hear you’ve bucked up! x

Hi Treacle

I’ve got the wrong recipe! I thought you were asking for Paul’s recipe, sorry!! I hope I haven’t caused you any problems. The mud cake recipe on the blog is for an 8″ round so just follow my previous answer for ready reckoner or CakeOmetre and for the double lining the tin. x