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%?

• Posted by: Sophie
• May 3, 2016

• 1619 views
• 2 Comments

• Cake
• pound cake
• Recipe Testing