Changing measurements of ingredients
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You're right cazza1, but it's not as bad as you might think. Egg quantities have a certain amount of leeway. I buy eggs from a local farm and they come unsorted in varying sizes but the average weight (unshelled) is 54g. I worked that out when making a huge wedding cake using about 30 eggs... So if I work out egg quantities by weight I can usually get it very close by selecting a larger or smaller egg for the last one... Also with most cake recipes if you're a bit under, it's OK to make up the egg weight with milk or water. Yes I'm, a bit OCD about it...
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for any fraction of an egg
beat it a bit and just use half or a third or whachu need