Welcome to the Cake Decorators Q&A

Hi everyone
I would like to try and make a three tier cake consisting of a 6 8 and 10” cakes but some recipes I’ve looked at seem to use quite alot of mixture and the cakes look really tall.I’ve watch the lesson by mrs Jones on how to make a 10” cake,would you use this size as the bottom tier and if so what ratio of ingrdients would be best for the 6 and 8” cakes for the finshed cake to look in proportion. x

Hi Lynn

Have a look at this blog http://www.cakeflix.com/blog/how-to-work-out-what-size-cake-tin-to-use, you’ll find a conversion ready reckoner to help you convert Mrs Jones’ recipe, alternatively you can also use the CakeOmetre for which there is link in the same blog. Your tier size is balanced, the 10″ would be the base, 8″ middle and 6″ top. Hope this helps. x

Hi Lynn I’ve just made mrs jones recipe and used it for a 6 inch and 8 nich cake it was just the right amount it made two 3 inch cakes..

Thank you both for your help the converter is really helpfull,sorry its taken a few days to get back to you!….been busy baking! It seems that quite a few bakers like to make one cake and split it,are there any benefits to this or is it just personal preference?…sorry does this sound like a silly question?!! x

Hi Lynn

Most bakers just follow the recipe, so if the ingredients are for one large cake the tendency is to bake it accordingly. Some bakers will split the recipe and bake in two halves if they don’t feel confident enough baking a large cake. There’s no reason why it shouldn’t be done that way, however timing and oven temperature have to considered. Sometimes the temperature remains the same but there will be a difference in the timing. I find baking one large cake much more convenient, layering it is another matter!