How to adapt a cake recipe for different size tins
Last week I made a two tier wedding cake for a friend and I decided that it was about time I really mastered getting the right amounts of ingredients for different sized cake tins, rather than doubling and hoping for the best. I got the basic gist of how to work it out from Ruth Clemens on her Pink whisk blog. You take your basic recipe and then measure the volume of water that the cake tin will hold. Now my Madeira cake recipe is for an 8″ cake but I find that the cake isn’t as deep as I’d like it to be. It usually only comes out about 3/4 of the depth of the tin, so I have been experimenting.
My goal was to have a cake that would rise to just above the rim of the cake tin so that I could skim off the top to make sure that it’s perfectly flat – ready for decorating. So I used my 8″ recipe in a 6″ tin and voila. Perfect result. So that was my base to work with.