I'm just getting started as a "professional baker", I'm used to making smaller 8"-9" layer cakes but never anything larger than that. my question is, if I were making like a wedding cake or something requiring 12" or greater how do I make enough batter to make sure I can fill the pans? Are the special recipes for larger quantities or do i double my standard 9" recipes which i'm thinking would affect the quality of the cake and flavor. Please help
It will probably vary depending on the cake you're making too. Some batters are a lot thicker than others and rise differently. Might have to do some experimenting before you get it perfect.
Thank you all for the advice and for making this site such a pleasant resource for beginners and experts.
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