ANot really. I would suggest freezing the batter.
My personal recipes make an 8" square. I make those & freeze them for samples. Then, when people comme t on the cake, I explain my method. If you like the frozen sample, youll really like your fresh, made to order cake!
This also allows them to taste more than one flavor.
when I divide any recipe, which is not often, I divide it by egg count.
if it has two eggs, cut everything in half.
If it has 3 eggs, cut everything in a third--- or put the 3 eggs in a cup, mix a little, divide in half. Then you can still divide the recipe in half.
But freezing works so well, I rarely bother.
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when I divide any recipe, which is not often, I divide it by egg count.
if it has two eggs, cut everything in half.
If it has 3 eggs, cut everything in a third--- or put the 3 eggs in a cup, mix a little, divide in half. Then you can still divide the recipe in half.
But freezing works so well, I rarely bother.
Ditto.
Technically you can divide an egg in half...but it's a pain.
Agree with MB and Stitches, that any recipe can be halved. And also agree, why bother? It's hardly worth it to bake a teeny amount of anything. Honestly, I often go the opposite route and double whatever I'm baking. The additional product goes into my freezer.
i bake in very small batches for portion control--i have no will power when it comes to sweets--so i use half eggs often--making two portions at a time--
if i had a business going i would not bake in tiny batches because i have no patience for that--
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