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Post by sprite on Jan 18, 2014 16:04:41 GMT -5
i've doubled baking recipes before, but can they be halved?
i love baking, but hate ending up with enough cake to feed 10. i'd like enough for just 4 people.
any ideas?
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Post by sophie on Jan 18, 2014 21:40:40 GMT -5
Some can be.. Depends on the ingredients and kind of cake..tough to make a small angel food cake for example because of the pan needed. Best to find a recipe to make a small cake.. Or one that gives ratios which can be made bigger or smaller
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Post by sprite on Jan 19, 2014 16:25:08 GMT -5
i got reckless and halved a tea biscuit recipe. it came out alright.
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Post by sophie on Jan 19, 2014 21:00:11 GMT -5
Keep that recipe! The best recipes are ones which work for you when you have tested them.
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Post by sprite on Jan 20, 2014 15:42:08 GMT -5
yeah, still a bit flat. my tea biscuits don't seem to rise high and fluffy like i want them too. but at least they don't go rock hard after cooling, which happened before.  |
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Post by snowwhite on Jan 21, 2014 10:12:28 GMT -5
The short answer is yes, you can scale down many cake recipes, BUT you have to be a bit careful in terms of cooking times and the size/shape of the tin you use. I came rather unstuck one time trying to make a 'big' cake recipe as cupcakes once - not quite the same thing, but...
Fruit cakes and straightforward sponge recipes are generally fairly forgiving, in fact I often prefer to make two small loaf cakes rather than one large one. Easier to store, and I prefer the dimensions of the slices.
What sort of cake(s) are you thinking of?
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Post by sprite on Jan 21, 2014 11:13:39 GMT -5
Oh, any! Love to bake, not so sure on the chemistry.
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Post by romily on Jan 27, 2014 12:27:44 GMT -5
I tend to half many cake recipes - I find it easier in metric though as I can just divide everything by two. besides the eggs, if the recipe requires 3 eggs!
And yes, cooking time may vary, but that's more a volume thing - I use smaller tins then.
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