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Will check my book in a mo for exact amount. Surely if an 8″ cake is 8 ounces, then a 5″ cake is only 40% as much – 5×5 is 25, 8×8 is 64, 10 x 10 = 100, 12 x 12 = 144. According to my cake decorating book, for an 8″ sponge you need 14oz flour, 12oz butter, 12 oz sugar & 6 eggs.
victoria sponge quantities for 12″ 10″ and 8″ all 5″ deep please!!! For an 8″ cake I use 8oz sr flour, marg, sugar and 4 eggs. Usually comes up quite high. I also add an extra teaspoon of baking powder with the flour (seems to make it a bit lighter) Actually not sure if a victoria sponge is firm enough for a wedding cake.
This chart helps down and upscale cake recipe quantities and assumes that the recipe you are using is the most common size/shape, which is an 8 inch (20cm) round cake and 3 inch (7.5cm) deep. For square cakes, use the round quantities below and deduct 1 inch from the round cake chart, or alternatively, see the cake tin sizes chart above.
A 10″ needs 1lb 7oz flour, 1lb 5oz butter, 1lb 5oz sugar & 10 eggs. A 12″ needs 1lb 12oz flour, 1lb 10oz butter, 1lb 10oz sugar & 13 eggs. Add 1-2tbsp milk to obtain droppping consistency if necessary. They’re bigger quantities than I use for those size tins but I think it would give you deeper cakes that would be more suitable for a wedding cake.
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