Hi all, Really hope someone on here can help me - I have been volunteered to help with a friends wedding cake and have a recipe for a 7in tin but need to make a 10in and 12in cake. Is there an easy way to adapt the quantities?
The 7in recipe is: 6oz butter 6oz caster sugar 6oz SR Flour 3 large eggs 1 tsp baking powder
Ok, time for some maths..... <goes off to get calculator>
Assuming your 7in tin is about 1 inch deep, and your 10 and 12in tins are 3in deep -
the cakes you need to make are (very roughly) 15 times the volume of the 7 inch cake. So.....
90oz butter 90oz caster sugar 90oz SR flour 45(!) large eggs 90 tsp of baking powder (or 30 tablespoons).
I'd follow the same instructions and then divide between the tins as you see fit. NB I have rounded up so you may have slightly more than you need. If your tin depths are different let me know and I'll recalculate as that'll make a big difference
Disclaimer - please don't kill me if it doesn't work!!!!