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SugarBakers05
Frequent Member


Joined: Jun 16, 2006
Posts: 244
Location: Toronto
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Posted:
Wed Jun 25, 2008 10:01 am |
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Has anyone doubled or tripled a recipe and it turns out fine. I've tried doing this, and I find the recipe gets weird, or tastes like there is too much baking soda etc.. |
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PinkZiab
Forum Addict


Joined: Feb 14, 2007
Posts: 710
Location: North Jersey
Birthday: Oct 29
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Posted:
Wed Jun 25, 2008 10:09 am |
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Never had this problem. I have all my recipes written on tables with the measurements all laid out from 1x up to 5x the recipe so I can scale out with just a glance. The recipe isn't changing, so the result should either. Sorry I'm not much help lol. |
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Omicake
Forum Addict


Joined: Mar 11, 2006
Posts: 679
Location: Puerto Rico
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Posted:
Wed Jun 25, 2008 10:12 am |
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I've heard it depends on the recipe used.
I've doubled my scratch recipes without any problems. |
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Mamas
Frequent Member


Joined: Apr 13, 2006
Posts: 310
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Posted:
Wed Jun 25, 2008 10:13 am |
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Doubling is usually fine but trippling is always tricky. Most of my recipes are fine doubled but when I tried to tripple all sorts of weirdness occured. Too salty, flat and uncooked in the middle. The relationship between salt, whatever you are using as a levening agent and the rest of the ingredients is not always apparent
Good luck! I can't wait to hear what our panel of experts has to say  |
Last edited by Mamas on Wed Jun 25, 2008 10:31 am; edited 1 time in total |
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moxey2000
Frequent Member


Joined: Feb 23, 2007
Posts: 357
Location: Andros Island, Bahamas - Supporting Our Troops!
Birthday: Mar 08
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Posted:
Wed Jun 25, 2008 10:16 am |
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I've never had a problem, but I have a really large mixer and mixer bowl. Could it be that because of the volume the batter isn't getting beaten and/or mixed properly? |
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valerie01
Junior Member


Joined: Jan 13, 2008
Posts: 33
Location: South Carolina
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Posted:
Wed Jun 25, 2008 10:17 am |
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Are you doubling the recipe to fit a larger pan or to make multiple cakes in a smaller size?
If it's to fit a bigger pan, in 'The Cake Bible' Rose Levy Beranbaum explains that when making larger sized cakes you actually need to reduce the amount of leavening. |
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