All questions

cake recipe comparison

When comparing or combining cake recipes (in this case, pound cakes), what do you use as your constant: flour weight? butter weight? total batter weight? Or, put another way, were you to convert a cake recipe to baker's percentages, what would be your 100%?

asked by Sophie over 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 782 views
BerryBaby
BerryBaby

BerryBaby is trusted source on General Cooking

added over 2 years ago

Not quite sure what your question is. Are you combining two recipes together? The weight of ingredients?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Posie (Harwood) Brien
added over 2 years ago

Always use flour as your constant with baker's percentages, so that should be your 100%.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)