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SugarBakers05
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PostPosted: Wed Jun 25, 2008 10:01 am  Reply with quoteBack to top

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
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PostPosted: Wed Jun 25, 2008 10:09 am  Reply with quoteBack to top

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
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PostPosted: Wed Jun 25, 2008 10:12 am  Reply with quoteBack to top

I've heard it depends on the recipe used.
I've doubled my scratch recipes without any problems.
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Mamas
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PostPosted: Wed Jun 25, 2008 10:13 am  Reply with quoteBack to top

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 Smile


Last edited by Mamas on Wed Jun 25, 2008 10:31 am; edited 1 time in total
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moxey2000
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PostPosted: Wed Jun 25, 2008 10:16 am  Reply with quoteBack to top

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
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PostPosted: Wed Jun 25, 2008 10:17 am  Reply with quoteBack to top

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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