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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 about 2 years ago

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2 answers 751 views
BerryBaby
BerryBaby

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added about 2 years ago

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

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Posie (Harwood) Brien
added about 2 years ago

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

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