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Scaling up a cake recipe - Page 2

post #16 of 18
Baking time is not the same as scaling up the mass of cake.

It depends on so many factors including the exact heat distribution in a specific oven. If I bake a 9" layer for 25 minutes, then a 12" layer takes about 40 minutes when I keep the oven on at a constant temperature.

VERY important to use the magic cake strips for larger cakes to prevent a larger hump and therefore more waste.

Basically, for a larger cake of the same depth, you give it 30 minutes, then you give it a 180 turn, and then you monitor the smell and colour. Make notes because you will have a good idea for the next time.

For deeper cakes, you should lower the oven after the first 30 minutes, to allow the centre to cook properly.
post #17 of 18
Thanks for the info.

I have seen in one book a table of rough estimates of baking times for a fruit cake mix across different sizes.

However I am trying to work out a similar table for madeira and devils food cake for easy reference.

I know that as time progresses that I will be adjusting the times to suit my own oven but I would like to have a base line to start with.

If you have any more ideas then it would be appreciated.
post #18 of 18
For me my mixture becomes thinner when I multiply everything equally. For different methods. I wonder why. I have to reduce egg amounts when I tripple or quad.
I do not do complicated convertions, just double, tripple etc. To see how many such tins go into such a tin, I fill one with water and pour into the other and see how many will be required. That is by how much I multiply.
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