Scaling Up A Recipe - How Much Baking Powder?
Baking By chloefw Updated 4 Oct 2018 , 2:44pm by SandraSmiley
Hello,
Am making my friend's wedding cake next week and have been working on scaling a recipe that we both love. My main concern is how much baking powder to use.
Original recipe for White Cake - 2 layers in 8" tins
2 1/4 cups plain flour
1 cup milk
6 large egg whites
2 tsp almond extract
1 tsp vanilla extract
1 3/4 caster sugar
4 tsp baking powder
1 tsp salt
1 1/2 sticks unsalted butter
I have converted the whole recipe into grams, millilitres etc and multiplied by 2.5 to make enough mix for a 12" tin - found lots of charts online suggesting the 2.5 multiplication to scale from 8" to 12" .
Doing a direct multiplication on the baking powder gives a suggested quantity of 10 tsp for the 12" recipe which sounds like a lot. I have been reading and reading across the web for a solution. A common is the idea that you should have 1 tsp of baking powder to every 225 grams of flour but as my original recipe breaks that rule i'm not sure whether to go with that or not.
Would be very grateful for any suggestions. Aiming to most of my baking this week so it would be nice to avoid things going wrong.
i've been baking professionally for over 40 years -- retired now but -- i have only just simply multiplied everything out by the same number and never had any troubles-- 10 teaspoons is 3 tablespoons and one teaspoon -- that's what i would use --
I don't see how 10 tsp seems like a lot. You are taking the recipe and multiplying it by 2.5 so yes 10 tsp would be correct. Maybe it is because you are comparing the size of the cake layer to the amount of baking powder? But the size of the layer should have no bearing on how much of a certain ingredient is needed. To get a certain size layer you need X amount of batter and to get X amount of batter you will need Y amount of baking powder. Go with your calculations, don't over think it too much.
Exactly as everyone has said, I just increase all the ingredients by the same factor and the results have always been the same, but more of it.
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