How To Multiply Your Cake Recipe for Larger Tins! | Georgia’s Cakes
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- čas přidán 20. 05. 2022
- Here it is! The tutorial you've all been waiting for. An in-depth (i.e. lots of talking) explanation about how to multiply your cake batter for larger or more cakes. I have a really simple system which you can apply to any cake recipe, whether you use mine or your own. I've written below the details for the different sized cake tins, how much batter each tin requires and cooking times.
Hope this helps!
Georgia
01:10 - 6 inch cake
02:00 - 4 inch cake
03:20 - 8 inch cake
04:30 - larger cakes
06:08 - taller cakes
07:53 - cooking times
11:10 - buttercream
2 x 6 inch tins (1 batch)
250g | unsalted butter
250g | caster sugar
200g | egg
250g | self raising flour (or 240g plain flour and 12g baking powder sifted together)
½ tsp | vanilla powder or extract
Bake for 45-50 mins
2 x 6 inch tins for a taller cake (1.5 x batch)
375g | unsalted butter
375g | caster sugar
300g | egg
375g | self raising flour (or 360g plain flour and 18g baking powder sifted together)
½ tsp | vanilla powder or extract
Bake for 50-55 mins
2 x 4 inch tins (1/2 batch)
125g | unsalted butter
125g | caster sugar
100g | egg
125g | self raising flour (or 120g plain flour and 6g baking powder sifted together)
½ tsp | vanilla powder or extract
Bake for 35-40 mins
2 x 8 inch tins (2 x batches)
500g | unsalted butter
500g | caster sugar
400g | egg
500g | self raising flour (or 480g plain flour and 24g baking powder sifted together)
½ tsp | vanilla powder or extract
Bake for 50-55 minutes
2 x 10 inch tins (3 x batches)
750g | unsalted butter
750g | caster sugar
600g | egg
750g | self raising flour (or 720g plain flour and 36g baking powder sifted together)
1 tsp | vanilla powder or extract
Bake for 60-65 minutes
@georgiascakes
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thanks for this information Georgia, its so helpful, i love watching your videos, your cakes are amazing x
Thank you for such an informative tutorial. My daughter asked me to bake a cake for her 4th birthday. This video has helped instill some confidence in me to fulfill her request
this information was the easiest for me to understand than other videos ive watched, plus it helped that you used the same measurements for batter mix as my mum used to as a kid so i knew i was onto a good thing when i heard that. love this and have taken lots of notes to put into practice
Thank youuuu, Georgia!! You are very helpful and clear to understand. Thank youuuu soo much for this video. I wish I could like it more than once.
Excellent tutorial and makes things so much simpler and easy to understand. Thank you so much!
You are amazing- the most informative video I’ve watched. Thank you
You are a genius ❤ thank you for the good information in description
Thank you for this great info Georgia👏🏻👏🏻💯
You're a revelation - great explanations. tips and techniques. Thank you!
Thank you Georgia ., this video is very helpful !!
My mother used the 2oz rule. Yes she weighed the eggs. 1 egg - 2oz. For a sponge cake, four ingredients of 2oz. Bigger cakes - use 2x2oz rule (3x2...4x2...). Supermarkets sell "Cooks Eggs". Yes I've weighed them, a little less than 2oz. But we are now using metric and so the "egg sorter" on the farm has probably been recalibrated. You use imperial "tins" and "metric" ingredients. Love your video's, keep up the good work. Go on be honest, do you weigh your eggs?. I'm 68 and still love cooking.
Sooo helpful🙆♀️ Thank you so much for such an informative video.💞
Thank you for this video, it is so helpful 👍👍👍
Such a great video Georgia. Thank you !!!! ❤️
Google reasons for cake cracking and try those straps that you fix to your cake tin. In some places they are called Wilson strips. They do help.
@@redmi9834 thank you I already use them baking strips. 👍🏼
Fantastic tutorial
Thank you so much you made it so easy to follow
Thank you it helps a lot ❤️
Thank you 🙏
So very helpful
Great explanation thank you xx
It is very detailed and helpful thank u so much Georgia
Think it’s about volume. Baking is a science. I don’t find it easy although I can cook anything but baking is a whole new science.
Hi ! Very useful video ! However from size of 10 inches you can add flowe nails in your mould to cook the batter faster without burning edges ... 2 for 10 and 3 for larger sizes
This has been so helpful thank you so much.
I’ve my first wedding cake September and did a practice one which was a disaster.
So I’ve been worrying myself silly. Wishing I hadn’t said I’d make it.
But I’m feeling a bit more confident now.
Will make a practice 10 inch one at weekend
Can I ask do you cut your cakes into two?
Also how do you transport your cakes?
Thank you again
Elaine x
Hi Georgia this tutorial on the measurements of different cake pan sizes is so helpful you explained it very well. I’m starting to get into baking layer cakes and recently purchased two 8x3in pans but didn’t know how to put together the batter for the pans because the recipes I came across was the standard 8 or 9 inch pan and not the deep pans. This helped me out a lot I’m sitting here asking Siri how many pounds is this and that😊. So I would like to ask so that I can be clear on the ingredients for the 8x3in this is what I got from Siri please correct me if it’s incorrect thanks😊
500g of butter is 1.1 pound so I came up with 4 1/2 sticks
500g of sugar is 1.1 pound
400g of eggs is 8 large eggs
500 grams of flour is 1.1 pound
I’m not used to using grams…now I can put the scale I bought last year to work finally😊😊.
Thanking you in advance should you respond
Thankyou soooo helpful 😅
Hey Georgia - thanks for another great video. Do you still mix your cake batter by hand or do you use the stand mixer?
Hello Georgia, I’m new on your Chanel & every video is an absolute masterclass with all the tips / tricks & advices & thank you for sharing . I would like to know more about if you can add white chocolate to a buttercream . ps where I live ( Mauritius little island in the Indian Ocean ) it’s hot & very humid in summer & slightly cooler but still a bit humid in winter .
Hi! Really informative video thank you! Do you keep the 4 inch to 8 inch cakes at the same temperature? And obvs adjust the time like you said.
Thank you 😊
This is super helpful..do you weigh the eggs with shell on? Thank you
This is such a useful tutorial. Have always struggled with adjusting a recipe. What about square brownie or traybake recipes please? Brilliant, thankyou heaps.👏🏼👏🏼💞💞
Can you give me the measurements in cups.
I don't have a scale ,so how many cups would the pans need
@@vernilliacuffy3854 using a battery operated kitchen scale is the best tool to successful baking. You won't regret it.💞
If you are wanting the most delicious brownie, she has a tutorial on this channel. Every time I make them I get so many compliments! It’s amazing.
@@shirleylewis3490 thanks
@@shirleylewis3490 I use the brownie recipe at Christmas and put Frangelico and cranberries. So luscious!😋
Dang you are good. Great basic 101 advice. Thank from this novice.
Wow
Good job with such clear explanation… Thank you
I tried this cake for 6 inch tin
The cake came out good
I found it a bit dry, should I be using simple syrup why decorating
Thank you so much exactly what I needed - may I ask the course that I took from you did not have butter in your cake recipe is it ok to follow that recipe. Also if you could add how many serves for each tin wud be more help ful . Thank you again - u r my guru !
Thank you for this tutorial, super helpful. The 8” tins look deep, how deep are they and what brand, please?
I think she said they were 4" pans.
Great video, do you weigh eggs in the shells or not please
Thank you for this video. Really useful.
Does it matter if I use a square tin? Would the measurements still be the same? I need to make a 10” square cake.
Thank you for sharing your ideas
They are really help full
My question to you can I mix pan and bake in middle what time I should keep
If oven is busy
how long batter can stay on counter and get good results as suppose to be
Waiting for your reply 🤗
Hi Georgia, thank you for this helpful video!! Can I just ask what depth cake tin is the best to buy? 2", 3" or 4" ?
I think she uses 3" depth but, in the recipe, she wrote 2" depth, I am also confused.
Thanks again, Georgia. Can I use meringue powder instead of egg white and still get the same outcome?
Hi. I baked 500g of everything mention in only one tin at 180 degree for more than 1 hour. The cake sink in the middle. What temperature is required to bake the cake?
Great tutorial with a lot of information. Would bee helpful for your American friends if you include cup measurements. Thank you for sharing and keep on caking 💜
Hi! I only use grams - it’s a universal measurement, cups isn’t as accurate unfortunately! If you use cups you can find converters online ❤️
What measurements would you use for a 9/8/7 inches cake?
Enjoy your tutorial but can l use same pan size for red velvet cake and chocolate
Hello... Can u check the measurement for 1/2 batch are they correct... 125g self rising flour (240g AP flour , 12g baking powder is it correct)
This was so helpful. The recipe you listed is different from the sponge cake you teach on the online course. Which would be better for making a tiered cake, for a wedding?
I also wonder why the recipe is different. 😊
Same -
Hello which recipe would I need to use when using 4 6inch tins instead of 2 tins so I don’t have to cut the cakes
I think double the 2x6 inch tins recipe
Hi am confused you sometimes say 475 gr and 470 gr which is the correct amount in your 6 in
In next tutorial could you show us the do's and don't's when making a chocolate cake? My chocolate cake tastes amazing but it always cracks on top, like big craters xx
O wow, I had the same problem with the 10 inch. I took it out of the baking and it was fine and it basically crumbled while coolng off
This is great information Georgia!! Thank you 😊,
When making Macarons and you what different colors can you once you are at the stage to pipe can you split the mixture into different bowls then add your color or do you have to do separate batches.
Thank you for any advise you can give me. 🥰
Thank you! Yes exactly that, just try not to overman your white matter before adding colour as you have to mix more!
@@GeorgiasCakes Thank you 😊
Thank your help. can please tell me how to measure if I have 6 x 4 inch cake pan. My second can you please tell me the sponge cake recipe for 4,6,8,10,12 x 4 inch .
Thank you so much for this video. Can I check what oven temperature you should cook these at? 180 fan? 200 fan? Thank you!
I bake apple cakes at 180C with bottom heat only and fan. A 8 inch round tin takes 50-60 mins. I bake at one shelf above the bottom which is a little less than the middle shelf.
Hi! So I enrolled in your cake perfect online course and while I was looking at the ingredients for your basic vanilla sponge recipe, it states that you use oil. However in this video it says to use unsalted butter.
Can you tell me the difference between the 2 and if either make a difference to the bake itself?
Which would you say is better to use?
Thanks!
Hello there, I’m from Mauritius ( little island in the Indian Ocean ); in my humble opinion oil gives softer crumbs texture & butter gives a more airy fluffy texture ) I personally use oil to replace melted butter hence it brings down the cake cost . The basic sponge vanilla cake in Georgia’s recipe is also known as a pound cake ( all 4 ingredients are same weight ) where u beat sugar & butter to incorporate air thus obtaining a batter that is double in volume & the yellowish color of the butter becomes more of a beige
( off white color ) hence stick to butter. Hope that helped answering your question
I have the exact same question!
Hi. Can you help me to determine the quantity I require for a heart shaped cake tin. It measures 9.5inch wide x 10inch long x 2inch deep. Thank you
How do you stop your cakes going dense in the fridge
how much batter will i need for 3 x 6inch tins?
Hi do you have a recipe or tutorial for imitation cream
Please can you talk about cake costing
so if its a 9 in, thatd be 3X?
Are the cake tins THAT YOU ARE USING IN THIS VIDEO 2” or 3” tall? Thanks!
3 inches :)
@@GeorgiasCakes If that is the case, and you were using 3” pans in the video, are the amounts in your notes correct for 2” pans? Thank you.
What temperature to cook 8” cake ?
My name is Phumzile Mashinini I'm learning how to bake and I love baking
Hello, can sugar be reduced? Can milk be added?
baking is a science so you can’t reduce the sugar. it’ll affect the final result
Serious question… should I follow this recipe or the one I paid $20 for including milk?
it’s up to you😀
what if you have a 6 inch cake but it is taller
Are you cake tins 3 inches high?
What is the depth of the tins that you have in this video please?
4 inches
Show the cupcakes
Has anyone made your cakes using GF flour? I'm curious as to how they work out.
I have! I’ve used a good mix by Doves flour and worked a charm!
Thanks so much! Am about to do a trial bake today.@@GeorgiasCakes
why does 4 inch tins require half of 6 when half of 6 is 3 ahhh
Volume
I haven't seen your double patch cake recipe
D
I don't undersrand
I guess it's too late to ask you to marry me...
This would've been extremely helpful if you would've included US measurements..😒😒😒