how much do i increase my recipe by to go from an 8" round to a 12" round, is it multiply by 2, 2.5 or 3????
I'm starting my baking business and have an order for this Friday so any help is VERY much appreciated!
Recommended by Food52
I'm starting my baking business and have an order for this Friday so any help is VERY much appreciated!
6 Comments
I have been a pastry baker for years, but I just started my cake business about a year ago and in the end it took a bit of over scaling to get a good idea of the true yield of my recipes. What's a bit of extra cake? Just write everything down! The extra cakes I would freeze and pull out for company or last minute orders.
I can't find a 12" round volume on various baking pan charts commonly available for home cooks. (Maybe you can find one in Rose Levy Beranbaum, Cake Bible, a great resource, or a professional book.)
By volume calculation, the 12" pan (if 2" high) holds 226 cu in and the 8" pan (if 2" high) holds 101 cu in.
So multiplier is 2.25.
If you don't have pans or reference books handy, maybe buy them and practice before the Friday order.
Last, Piece of Layer Cake (a member here) is a pastry cook, and may be able to advise.
Good luck, and please tell us your results...