Online Cooking School Forum
Any tips or suggesting for doubling batter?
Whenever I try doubling the ingredients to make a bigger cake something goes wrong. Today I made a lemon cake in a bundt pan and it ended up burning slightly.
1 Answer
I usually double all the ingredients except baking powder and bicarb - for those I use a 1.5 measure instead of double (2). Also the baking times will change - I use my own judgement but you could use the follow formula as a guide : Remove 1/3 of the cooking time. Double the remaining amount. Add your original third back on. Lastly when I bake a cake with a 1 layer recipe, I split the batter into 2 layers - less chance of burnt outside and raw batter inside. I learnt this watching "cake Boss". The layers they use are super thin.
