I have a small counter top oven, which is fickle and unreliable. I can make small batch stuff like brownies and muffins with no problem. Anything big like cakes generally turn out hard and dry on the top, raw to under cook in the middle and dense/looks like it didn't rise properly on the bottom.
It is so that I have avoided baking cakes. A thought came along that I can just scale the recipe while keeping the baking time the same. I was thinking that I could reduce the recipe by 20-25% while using the original baking time. That way I don't have to worry about raw middles as much. Think this idea is viable? The cake I would like to try is a carrot cake, which should be more forgiving by nature.
I would also be baking hopefully just 1 tester cake (Planning to give to someone), so properly cling wrapped and refrigerated (No freezer space) how long do I have to finish it myself?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)