How To Multiply Your Cake Recipe for Larger Tins! | Georgia’s Cakes

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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[@afshanfsm]

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

[@Angie_grimes1981]

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

[@petercrook8392]

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.

[@MsAmelia1957]

thanks for this information Georgia, its so helpful, i love watching your videos, your cakes are amazing x

[@user-Ticketyboocakes]

Excellent tutorial and makes things so much simpler and easy to understand. Thank you so much!

[@afrikmagik6965]

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

[@nabiihanasriin9426]

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.

[@elainebodfield1956]

This has been so helpful thank you so much.

[@elizabethrupashrijohn5968]

It is very detailed and helpful thank u so much Georgia

[@rubykeiss1540]

This is such a useful tutorial. Have always struggled with adjusting a recipe. What about square brownie or traybake recipes please? Brilliant, thankyou heaps.👏🏼👏🏼💞💞

[@christineholland2557]

Thank you so much you made it so easy to follow

[@monasixtyfive4962]

You are amazing- the most informative video I’ve watched. Thank you

[@emmadaintrey7393]

You're a revelation - great explanations. tips and techniques. Thank you!

[@lostpussycat1]

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😊

[@elvameldal84]

You are a genius ❤ thank you for the good information in description

[@esef1948]

Thank you for this tutorial, super helpful. The 8” tins look deep, how deep are they and what brand, please?

[@adacorella2772]

Thank you Georgia ., this video is very helpful !!

[@sandrastockley1835]

Fantastic tutorial

[@anitathomas6775]

This is super helpful..do you weigh the eggs with shell on? Thank you

[@marciastewart9531]

Thank you for this great info Georgia👏🏻👏🏻💯