Asked on 11 Nov 2016 by Anonymous (not verified)
Tearing my hair out, please help me!! I need to make several Christmas cakes, all different sizes, and every recipe I look at gives different quantities! I'd like to use Delia's recipe, but the cake sizing chart doesn't go up to 12" square, which is one of the sizes I'm making. How do I scale up?? And - how can I make it easier for myself - what's the secret to the maths of scaling up recipes?? Thank you!!
Hello,
I suggest, but have not tested, a 12 egg quantity for your 12 inch square tin. I.e. based on Delia’s chart, add the quantities of the 8 egg to the 4 egg recipe. Then give it extra layers of protection around the outside and make sure the top is covered with a double layer of parchment (not touching the cake mix).
I would check the cake at 5 ½ hours then every 15 – 30 minutes after that depending on how it’s looking.
Although I haven’t tested this version, I have recommended it so many times I feel it must work well, as I have not been told otherwise.
Kind regards
Lindsey