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# Need help with recipe calculations

Hi all

I am new to this website. I just finished a Wilton Decorating Basics Course after sitting on the fence for a long time. The one thing that got me to do it is my son's upcoming 5th birthday next week - we are celebrating it on May 12. I have also offered to make the cake for his friend's bithday next sunday. She wants roses and flowers on her cake.

I used this recipe last year for his cake and it was yummy:

http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html

The quantities are for two 8" rounds. I recently bought an 11x15" Wilton rectangular pan. Can anybody tell me an easy way to calculate what proportions of this recipe I should use to make it that size? Will doubling the recipe be ok? I was thinking of doubling it and then filling the pan halfway. If any remains I can make it into cupcakes. But what if it is not enough for the larger pan after doubling?

Any help is appreciated.

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Hi! Is it à sheet cake pan u bought? Whats thé depth?

yes it is a rectangular sheet cake pan.

I've put a full recipe in that same pan, and it comes out quite thin (and a pain in the rear to deal with - breaks easily, floppy and hard to handle), so I think you could double that recipe and use that pan, which will give you a decent height on your cake.  It will probably still be difficult to handle (just a warning  ).

Also, when baking it, I would suggest using at least one metal flower nail in the middle, if not two evenly spaced (grease and flour those as well - they're easier to take out after).  And, bake it at 325 instead of 350.  It will take longer, but you will get a more evenly baked cake.  Once done, let it cool in the pan on the cooling rack for 10-15 minutes before taking the cake out of the pan.

Having said all that, I've pretty much resolved never to use that pan again unless I am planning on breaking the cake anyway, or I'm making a very firm cake.

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