# Talk

(5 Posts)
Fri 22-Feb-13 07:53:54

But yay ! My algebra didn't let me down. I had a look at that ready reckoner and have bookmarked it.

Thu 21-Feb-13 18:46:33

This is a brilliant ready reckoner I use frequently without messing and guessing.

www.lindyscakes.co.uk/2009/07/27/how-to-i-change-a-cake-recipe-quanities/

Never double or half without checking so sorry sapphirestar it dont work as you would assume.

Wed 20-Feb-13 21:39:46

The area of a 20 cm tin is 3.14 X 10 squared = 314

The area of a 25 cm tin is 3.14 x 12.5 squared = 490

So you would need roughly half as much mixture again eg 300 gm butter and 6 eggs .

sapphirestar Wed 20-Feb-13 21:33:04

If your tin is 25% bigger, will an extra 25% of the ingredients work, ie 250g butter, 125g white chocolate, 5 eggs? I'm not really sure but that's what I think I'd do, and my baking usually turns out pretty good. Hopefully someone with more expertise will come along! Sounds yummy, good luck!

Wed 20-Feb-13 11:35:54

Hello,

I new to baking, in fact this will be the third cake I have ever baked. It is a rasberry and white chocolate cake made with 200g butter, flour as caster sugar, 100g white chocolate, 4 eggs.

The problem I have is that it calls for 20cm tins and I only have 25cm tins. I have no idea how to mulitpy the ingredients to avoid making pancakes.
can anyone help? Thanks

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