Adjusting cake recipe for difft size tins?

Hi All





I have a recipe for a choc cake, the recipe is for an 8'; tin, I want to make it so that I can use it for a 10'; and 12'; too. any ideas on how to do this (tried and tested if poss - I'm doing it for a wedding cake)


if its just a case of dividing by 8 and multiplying back up then how does it work with eggs - the recipe i have uses 3 eggs...and i dont do fractions well!!





PLEASE HELP!!!!





Thank you to all you fab folk in advance!


xAdjusting cake recipe for difft size tins?
Not quite the ratios.





its about volume and the volume of a cylinder is pie r squared times the depth ( dont you just wish there was a font editor in here - glad i dont answer a lot of math questions.) with out going through the boring details the ratio changes according to the square of the radius assuming you want to keep say a half inch depth of cake regardless of its diameter.





the ratio for 8 : 10 : 12 inch tins is





201 : 314 : 449





which going back to your original mixture receipe for the 8 inch tin





1 : 1.5 : 2.2





so for a ten inch tin you need one and a half times the ingredients and for a 12 inch tin two and a quarter near as makes no difference !





i guess it would look some thing like





150 g of flour or sugar or butter goes to 225g or 337g





2 eggs becomes 3 eggs and 4.5 eggs


3 eggs becomes 4.5 ( five and a half) and 6.75 ( six and three quarters)





I was taught y a multi michlin star chef that i should never use egg as a measure ! but use 60g weight = 1 standard ';french'; egg so your three eggs for an 8 inch tin would weigh 180 g your 10 inch cake will need 270g and your 10 inch mix 405g now thats a darn sight more easy to deal with - just keep cracking until you have enough!





just multiply what ever the quantity is for 8 inch by 1.5 for 10 inch tin and 2.25 for 12 inch tin there are always calculators online if you loose one and buried in accessories on the programs menu in your pc too!








job done








xAdjusting cake recipe for difft size tins?
If you're making the cakes all at once, just make enough batter for 4 cakes. So multiply everything by 4; you would need a dozen eggs. Then just pour into each cake pan. This will either be just the right amount or you'll have a tiny bit left to make a couple of test-taster cupcakes.