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
  • 813 views
  • 2 Comments

2 Comments

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BerryBaby
BerryBaby May 8, 2016

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

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Posie (Harwood) Brien

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

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