Welcome to the Cake Decorators Q&A
Sizing up a recipe.
Hello,
Can someone tell me what the correct formula is for sizing up or down a cake recipe for different sized tins. I have read about two methods, one is to add or reduce by 25% per inch and the other works on a 3rd ratio.
For example with 25% an 8inch cake recipe scaled up to 10 inches you would add 50% extra for each ingredients. The 30% version you would add 60% more for each ingredients.
I know there is not much in it but the larger you go the greater the extra ingredients. Also how do you calculate the extra cooking time?
Many thanks.
1
Hi Barrie
There is a section in Blog called What size of tin to use and from that you can scale your recipe up or down.
Good Luck.
jackie
