Welcome to the Cake Decorators Q&A

Hi, I am now ready to start baking for a wedding at the end of the month. Its for family so no paying customers involved.

I am doing a 3 tier – 6″, 8″ and 10″.

I generally use the 8″ size for all of my cakes and have two – using Mrs Jones recipes, splitting the dough and baking both at one. I have finally mastered this after several failures. (daren’t change anything now! 🙂

However, I only have one of each of the other two size tins (am I mean or sensible cos I might not use them much again!?)

So, do I calculate my recipes to match the new sizes 6″ and 10″ and then when mixing split it in half and bake in the oven one at a time? I will half the mix before putting flour in.

Or do I re-calculate the size by half again and make each of the two doughs as if I was making a 3″ and 5″ cake and then putting all of the dough into the respective 6 and 10 tin for baking? No mix hanging around waiting to be put in the oven?

Does my question even make sense!? : )

thanks

Ah thanks…I guess it doesn’t matter as long as the proportions on each cake are right. I guess I panicked cos I’ve finally mastered this baking malarkey (and now darent deviate!!) that I wanted to check.

Mass shop done tonight and hopefully all cakes baked tomorrow!

?

Hi therese1

Mrs Jones’ recipe is for a deep 10″ cake. The ingredients when made up are divided between the two deep tins as seen in her tutorial. If you only have one deep tin, make up half the recipe and bake it. Once baked, make up the other half. This way you’ll get two deep sponges which you can either split into four layers or do as Mrs Jones has done by stacking them together with a filling in the middle. If you want to bake the whole recipe in one tin, make a deep paper parchment collar when lining the tin. This will allow for the mixture to bake deeper without over flowing out of the tin. If you need to size the mixture up or down , please see site calculator for scaling reipes. Mrs Jones’ recipe is already preloaded, just choose the size you want to calculate. The calculators are all here: https://www.cakeflix.com/cake-calculators

Please let me know that I have understood your question correctly. If you need more information shout again. 🙂

ah great! thank you for your advise – and for understanding my garbled question perfectly! : )

I was working from a printed recipe of Mrs Jones so it is great to see that video is the 10″ version. I will go with the half at a time method – otherwise I’d worry about the oven time if I tried it all at once in one tin.

thanks again

Ah! Can I ask another question please?!

I notice that the ingredient sizes are different on the calculator from the video …Mrs Jones 10″ round vanilla cake?

On the video it’s 550g but on the calculator (I think I’m choosing 10″ round Mrs Jones) it’s over 600 g.

Confused.com ??

There have been some similar minor decrepancies between the calculator and given recipes. However, on this one it is not a major difference. Theoretically, the larger quantities from the calculator will result in a cake that is half an inch deeper than what is posted. It’s up to you to decide whether you would like the end bake to be slightly shallower or slightly deeper. I will of course let David know that the decrepancies still persist. Thank you for spotting it! 🙂

The data for the calculator is taken from original charts which were made by me and my hubby. If you prefer to use the original data, it can be found here: https://www.cakeflix.com/how-to-work-out-what-size-cake-tin-to-use

Good luck therese1. It’ll all be fine 🙂