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To determine the batch size needed for a given cake, divide the total weight of ingredients in the original recipe by the total weight of batter needed. For example, let’s say I want to make a batch of my three-layer devil’s food cake (70 ounces batter) as a single, 10-inch cast-iron skillet cake .
When you scale a recipe by adjusting ingredient quantities, you increase or decrease the amount of food it produces. Sounds simple, right? In reality, this can be oh-so-complicated — especially if you’re trying to use half an egg to reduce a batch or whip up a birthday cake that serves 80.
Basic formula, using weight, not volume: Sugar = flour. Eggs = fat. Eggs + Liquid =Sugar. 1 teaspoon of baking powder for every 1 cup of flour. 1/4 teaspoon baking soda for each 1 cup of flour (baking soda is used if the recipe has a considerable amount of acidic ingredients).
This issue increases exponentially if you live in a household of just one or two. But that doesn’t mean you need to go down a rabbit hole of mug cakesfor one. It just means you should get to know your recipes and how to scale them down. However, that’s not as easy as you might think.
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