(Closed) How do I adjust a cake recipe

posted 8 years ago in Food
Post # 3
Member
610 posts
Busy bee
  • Wedding: July 2011

I don’t think this recipe makes much batter at all.  I think you’ll have to X4 to get enough for two 8″ round cake pans.  I would test that first before moving any further. 

Keep in mind that the buttercream layers add support to the cake, and to use wooden dowel supports so the cake doesn’t sag in the middle. 

Does your oven have convection?  That will really help when you’re baking large diameter cakes.  Most traditional ovens have hot spots that are hard to avoid when baking big cakes.  This may cause the cake to bake unevenly.

Post # 4
Member
647 posts
Busy bee
  • Wedding: June 2011

I think first you need to find a recipe that’s been made into a larger tiered cake before.  Some cake recipes make just too delicate of cake to make into such large layers and still stay together.  Here’s a website where a woman documents baking a wedding cake over 4 blog posts:

project wedding cake: ta-da!

Just remember, it’s a big undertaking, you have to plan ahead, and really, really, keep it simple.  Don’t expect it to look like a bakery produced cake if you don’t have a lot of experience making cakes and frosting them.  It will probably look homemade, but there’s nothing wrong with that!  If you find a recipe you love, it’ll taste great and when it comes to cake, that’s the important part.

 

Post # 5
Member
1465 posts
Bumble bee
  • Wedding: October 2012

Keep in mind that wedding cake slices are microscopic. They basically take 3 10″ rounds that normally serve 12 people and are somehow able to make it stretch to serve 120 people by cutting the slices paperthin so you barely get a taste. So that is basically 3 cake recipes. You will have to bake each tier (2 layers with filling) separately, since making a huge single batch of cake will be off in texture and taste.

Post # 6
Member
1701 posts
Bumble bee
  • Wedding: October 2010

This is a big undertaking–give yourself lots of time to experiment and practice.  My mother (pro) and I (amateur) both decorate cakes and we hired out the job.

You want to mix and bake each tier separately.  When you buy your cake pans, it should say how many cups of batter it takes.  This will give you a guideline on how many batches you need.  You can probably double the recipe, but anything beyond that may screw up the ingredient proportions.  As others have mentioned, a large tier may bake funky.

Check out the Wilton website.  There are recipes and tips there.  You could add flavorings to a basic yellow/white cake as well.

http://www.wilton.com/wedding/

Post # 7
Member
541 posts
Busy bee
  • Wedding: March 2011

I know it’s very difficult to double and triple baking recipes to work well. The amount of baking soda/baking powder is hard to just double along with everything. There needs to be a lot of tweeking in order to find the right recipe. Maybe make 3 batches of the original recipe and divide it into each cake pan that way? Good luck!!

Post # 8
Member
722 posts
Busy bee

I make wedding cakes professionally. Don’t do it unless you absolutely have to! After much consideration, I am not even making my own. You don’t want to spend your wedding day transporting and setting up a cake.

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