How to maximize or minimize cake recipe size

[Sussan ScoolinaryTeam]

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.

[Adiam Tadese]

Hey Sussan

okay, thank for your replying. And my tin size # are 4”,6”,8”,10” and 12”

Thanks 😊

• Esta respuesta fue modificada hace 2 meses, 2 semanas por  Adiam Tadese.

[Sussan ScoolinaryTeam]

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.

[Adiam Tadese]

Sure

example:- from the first course, tangerine sponge cake or the red velvet

[Sussan ScoolinaryTeam]

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.

[Adiam Tadese]

I am really appreciate you Chef Sussan, it will help me a lot thanks 🙏

[Sussan ScoolinaryTeam]

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.

[Sol Damiani]

Good luck with your Red Velvet, dear Adiam

Have a great weekend