Hi everyone,
I am baking my sister's wedding cake for late December - one two tier Christmas fruit cake and two separate Christmas fruit cakes, one non-alcoholic and the other gluten free. I am using a Mary Berry recipe that I have used for years. The recipe, however, is for a 9 inch cake tin whereas I'm hoping to use a 10 inch cake tin. Can anyone help me convert the recipe to suit a 10 inch cake tin? I would really appreciate any help in this area. The original recipe can be found here:
https://www.goodtoknow.co.uk/recipes/mary-berry-s-classic-christmas-cake
Many thanks!
For this little one tier cake, I don't think the 1" difference in pan size would be discernible. I would not bother to try to increase the recipe for such a small difference.
kakeladi is exactly correct --
divide each ingredient by 4
take that sum and add it to the original recipe amount for that ingredient -- and use that to bake your cake
When I am adjusting recipes for different sizes pans, I go by how many cups of cake batter is needed. If my recipe yields 6.5 cups and I need, say, 9 or 11 cups, I will make two separate recipes. 1 full recipe and say half a recipe. ..then fold them into the same bowl to incorporate before measuring into pans.
Adjusting your recipe to your batter yields needed would start with how many cups batter this recipe has.
Hope this makes sense.
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