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How to maximize or minimize cake recipe size
Hey Sol Damiani or Sussan
I need help from creative buttercream
саке recipe
the cake from that course is the or similar size recipe cake, if i need a bigger size or smaller how can I maximize or minimize the ingredients, dose Leonardo have any chart or anything to change the recipe size.
this is from last Week, and this is my first two tier cake I use his buttercream recipe and all techniques, i want to try his sponge cake recipe but I could maximize recipe could you help me out.
I appreciate your help
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This discussion was modified 2 months, 2 weeks ago by
Adiam Tadese.
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This discussion was modified 2 months, 2 weeks ago by
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8 Replies
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Hi Adiam
To double or triple a recipe, simply multiply each ingredient by 2 or 3. To reduce a recipe, divide all the ingredients by half or by a quarter.
Let us know what mold sizes you are using or plan to use<div>
You could also let us know which recipe you’re referring to, as we have two courses on creative cakes with buttercream from Chef Espinoza on the platform. This way, we can review it and provide you with more information.
Best regards.
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Hey Sussan
okay, thank for your replying. And my tin size # are 4”,6”,8”,10” and 12”
Thanks 😊
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This reply was modified 2 months, 2 weeks ago by Adiam Tadese.
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Could you please let me know which cake recipe you’re referring to so I can review it and help you with the quantities?
Thank you.
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Sure
example:- from the first course, tangerine sponge cake or the red velvet
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Hi Adiam
Here is the original mandarin cake recipe from the course:
Ingredients (yields 3 molds, 14 cm diameter) original recipe:
– 300 g all-purpose flour
– 150 g sugar
– 7 g baking powder
– 1 g salt
– 15 g mandarin zest
– 120 g butter
– 160 g heavy cream
– 4 g vanilla extract
– 2 eggs + 1 yolk
– 22 g egg yolk
– 115 g mandarin juice
Here are the recipes adjusted for the different mold sizes you need:
4-inch mold:
– All-purpose flour: 158 g
– Sugar: 79 g
– Baking powder: 3.69 g
– Salt: 0.53 g
– Mandarin zest: 7.9 g
– Butter: 63.2 g
– Heavy cream: 84.27 g
– Vanilla extract: 2.11 g
– Eggs: 1.05 units
– Egg yolk: 11.59 g
– Mandarin juice: 60.57 g
6-inch mold:
– All-purpose flour: 355.5 g
– Sugar: 177.75 g
– Baking powder: 8.29 g
– Salt: 1.18 g
– Mandarin zest: 17.77 g
– Butter: 142.2 g
– Heavy cream: 189.6 g
– Vanilla extract: 4.74 g
– Eggs: 2.37 units
– Egg yolk: 26.07 g
– Mandarin juice: 136.27 g
8-inch mold:
– All-purpose flour: 631.99 g
– Sugar: 316 g
– Baking powder: 14.75 g
– Salt: 2.11 g
– Mandarin zest: 31.6 g
– Butter: 252.8 g
– Heavy cream: 337.06 g
– Vanilla extract: 8.43 g
– Eggs: 4.21 units
– Egg yolk: 46.35 g
– Mandarin juice: 242.26 g
10-inch mold:
– All-purpose flour: 987.49 g
– Sugar: 493.74 g
– Baking powder: 23.04 g
– Salt: 3.29 g
– Mandarin zest: 49.37 g
– Butter: 395 g
– Heavy cream: 526.66 g
– Vanilla extract: 13.17 g
– Eggs: 6.58 units
– Egg yolk: 72.42 g
– Mandarin juice: 378.54 g
12-inch mold:
– All-purpose flour: 1421.99 g
– Sugar: 710.99 g
– Baking powder: 33.18 g
– Salt: 4.74 g
– Mandarin zest: 71.1 g
– Butter: 568.79 g
– Heavy cream: 758.39 g
– Vanilla extract: 18.96 g
– Eggs: 9.48 units
– Egg yolk: 104.28 g
– Mandarin juice: 545.09 g
We recommend starting with the smallest recipe to ensure it suits your needs.
We hope this information is helpful.
Best regards.
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I am really appreciate you Chef Sussan, it will help me a lot thanks 🙏
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Hi Adiam.
I’m glad to hear that the information provided was helpful. If you have any other questions, feel free to reach out, and I’ll be happy to assist you.
Best regards.
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Good luck with your Red Velvet, dear Adiam
Have a great weekend
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This reply was modified 2 months, 2 weeks ago by
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