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Math help needed to convert and increase recipe

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I have many talents, but math is not one. Will someone please help me figure out how to go from a dense cake baked in an 8 x 2 round pan to a much larger cake baked in an 11 x 16 x 2 half-sheet pan? The first served 8 - 10, and I was going to double the recipe and make it two layers to serve 18, but now there will be 35 people who will want cake so it's back to a sheet cake, but big!! (It's the Marzipan Cake [Rombauer] on the left side of this page http://books.google.com/books?id=tbyW...)

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  1. The area of the round pan is about 50 sq. in., and the area of the large pan is about 176 sq. in., so increasing the recipe by three and one-half times should fill the pan to the same depth.

      1. Since you need to serve 35, I'd quadruple the recipe, rather than going by the fixed sheet cake pan size. You need a pan or a couple of pans that will fit 24 cups of batter. It's an interesting recipe that uses marzipan and almond paste interchangeably.

        2 Replies
        1. re: chowser

          I agree. The simplest would be to do two double recipes, each double recipe in a 9x13-inch pan, which might result result in a slightly thinner cake, but would be easy to bake.

          1. re: Caitlin McGrath

            Oh, that's an interesting idea. And since I'm using ganache as icing, I can just put them side by side and ice them as if it's one cake.

        2. Thanks to all! Cakes (two of them, in 9 x 13 pans) are out of the oven and look beautiful. I was worried about using a really big pan, that it wouldn't cook evenly. But these are beautiful. In case you want to do it yourself, I made 5 times the recipe (easy, in the KitchenAide), did the suggested crust (heavily buttered pan, with almonds pressed in and then sugar before putting the batter in the pan) and baked it until done in the middle. Thanks for the help!