I keep being asked how to adapt/scale a cake recipe to bake a larger or smaller cake. It’s not difficult and instructions are given in both my ‘Cakes to Inspire and Desire’ and ‘Celebrate with a cake!’ books! Below however is the chart you will need:
How to use the chart:
The chart assumes that your own basic recipe will be for a 20cm (8in) round cake that is 7.5cm (3in) deep, as this is the most common size. Therefore, if you want to make a 25.5cm (10in) round cake, for example, look at the chart and you will see that you need 11⁄2 times the quantity of your usual recipe.
|
Cake size |
Multiples of your own basic recipe (approximate quantities) |
||
|
Round and petal |
Square and hexagon (measured side to side) |
Ball |
|
|
7.5cm (3in) |
1/8 [not really practical to make any smaller] |
||
|
10cm (4in) |
7.5cm (3in) |
10cm (4in) |
¼ |
|
12.5cm(5in) |
10cm (4in) |
1/3 |
|
|
15cm (6in) |
12.5cm (5in) |
12.5cm (5in) |
½ |
|
18cm (7in) |
15cm (6in) |
¾ |
|
|
20cm (8in) |
18cm(7in) |
15cm (6in) |
1 |
|
23cm (9in) |
20cm (8in) |
1 ¼ |
|
|
25.5cm (10in) |
23cm (9in) |
1 ½ |
|
|
28cm (11in) |
25.5cm (10in) |
2 |
|
|
30cm(12in) |
28cm (11in) |
2 ½ |
|
|
33cm (13in) |
30cm (12in) |
3 |
|
|
35.5cm (14in) |
33cm (13in) |
3 ½ |
|
Other shapes and sizes not mentioned above:
If you wish to use a tin (pan) that is not mentioned above, such as a pre-formed shaped tin or oval, fill a 20cm (8in) x 7.5cm (3in) tin with water and compare it with the quantity of water that your tin holds. The basic recipe quantity can then be multiplied or divided as necessary.
Hope this helps
Lindy
hi Lindy I have a friend that wants me to make a cake for her baby shower, the cake is made in a 2 litre bowl and the recepie is a 5 egg maderia mixture my problem is my friend wants the chocolate cake in your inspire and desire book but i can’t work out what cake size to use, i thought maybe the 8 inch round and the mix that was left over i’d make some cup cakes, Would that be right or way too much? thanks so much Debbie xx
Hi Debbie
Yes I think that is what I’d do as well
Lindy
hi,
just a quick question. If i am making in a 28cm tine do I need to alter cooking time? recipe is for an 8” round tin, and bake at 140 degrees C for 40 mins-1 hour. Obviously I am making this by 2 1/2 so do i double up on cooking time or should it be the same!
Thanks,
Abbie
Hello Abbie
A 28cm cake is equivalent to an 11″. The baking times for this would be 1 3/4 – 2 hours at 180C.
thank you for being there.have just made a cake for my great
-gran daughter christening could not have done it with out your help.
Hi Lindy,
My Mum and I are going to make my wedding cake. I would like a madeira cake at the bottom, a lemon cake in the middle and a fruit cake on on top. Would a 12 inch, 9 inch and a 6 inch be big enough for 90 people? If not, what sizes would you use? Also, what quantities would you use and what temperature and for how long would you bake the cakes for?
Thank you,
Jessica
Hello Jessica,
I would suggest you look at Lindy’s Cakes to Inspire and Desire which contains recipes, portions and baking times. You can obtain this from our online shop.
Jane
Hi
I’m making a plain cake in a 12″ square tin but what temperature and how long do i bake it.
Thanks
You would need to bake a 12 inch square madeira cake for between 2 and a quarter and 2 and a half hours at 160 degrees Celcius (325 degrees Fahrenheit / Gas Mark 3).
HI,
If I have a wedding cake recipe for a 9″ fruit cake, how do I work out quantities for a 12″ and 6″ cake?
Hope you can help,
Dawn
Hello Dawn,
We tend to use an 8″ basic recipe as our starting point when adapting recipes.
If your start point was an 8″ fruit cake, you would need 2 1/2 times the ingredients for a 12″ cake and 1/2 the ingredients for a 6″ cake.
I hope this helps
hi i am going to try to make a two tier weeding cake i would like your advise on the right ingedients for a 35.5cm and a 23cm mudcake reciept i would be greatful for your help
Hi Sharon,
There is a mud cake recipe on Lindys blog.
Click here
Use this recipe with the chart above to work out how much mixture you will need for each cake
Hope this helps!
hi lindy ,
i am wanting to make an 10″ maderia cake , as your recpie is for an 8″ , i have read your instructions for changing the measurments, but i dont fully understand, it says times the quanty to 1 1/2 but what does that mean …. like if the butter is 12 oz make it 30 oz or does it mean make it 18 oz ??? if you could get back to me asap that would be great as i am making the cake tonight for a 40th wedding anniversary party ..
thank you
lora
Hi Lora
You times all the quanitities by 1.5, so 12oz becomes 18oz etc
Hope that is clearer
Lindy
Hi Lindy
I am due to make a 12 inch oval madeira this week and have been unable to find any recipe quantities for oval cakes – could you give me any advice? I used all of your tips re the perfect madeira with the last cake i made (except the glycerine as i couldn’t get hold of any) and i couldn’t believe how great the cake turned out! When baking an oval cake are there any other tips you could offer as i’m concerned that the assymetrical shape may result in uneven cooking. Thanks very much, Emma.
Hi Emma
To work out the amount of cake batter you will need, firstly measure the volume of the oval tin. Do this by filling the tin with water and then tipping this carefully into a measuring jug. Do this for a standard 8in tin or tin you know your recipe suits and then compare the volume and work out the appropriate multiple.
Hope that makes sense
Good luck
Lindy
I purchased one of your books a few months ago and say that the madeira cake turns out brilliantly everytime! I’m going to make a 14″ square madeira. Would you multiply the receipe by 4 for this size?
Hello Tracy,
We have lots of queries about changing cake recipes to suit a different sized cake tin. See our blog post on this subject for details of how to convert a recipe to the size that you would like.
hi lindy
for a 6in round, how would i do that , like do i half everthing or do i take 25% off .
thanks
lora
Hi Lora
You have to halve everything
lindy thank you so much for sharing! your cakes incredible….and inspirational!
Aileen
Hi Lindy
I love your cake recipes, the chocolate is soooo good, and all my friends rave about the fruit cake but i would like to make it deeper, 3 1/2 ins for a 6 ins cake, how do i do that and how would i adjust the cooking time, thanks so much
karen
Hello Karen,
We don’t have instructions for a 3.5″ high cake. Perhaps you could layer two cakes together to get the height.
Jane
Hi Lindy
I have been scouring the net for moist chocolate cakes, as I have been designated to bake a wedding cake, to ice the cake (which I have never done before)and to decorate. So although I have found tons of recipes for chocolate & mudcake I need to know if your adaption chart for quantities would still be applicable to any recipe I use. Wedding in two weeks. Cake to be 3 tiers.
Hello Rhonda,
The adaptation chart will work for any recipe provided the recipe you start with is for a 3″high, 8″ cake.
Good luck with the wedding!
I have been asked to make an open book cake in sponge (not madeira, so have bought a large shaped wilton tin (30 serving) size. I tried adapting the recipe but there isn’t enough mix in the tin. Could you please tell me how much ingredients I should use and how long I should bake the cake. I normally use a quickmix recipe and bake at Gas Mark 3.
I have used your method of adapting the recipe lots of times with success, but not managed it this time.
Thank you.
im not sure if im putting this in the correct section so sorry if im wrong,
just a quick question does anyone know why my cakes seem
to rise in the middle with a crack??
if tried changing oven temp lower?
ive done the indent in the middle even to the point where
i sat worrying in will be lower in the middle but no its still the same?
i know familt dont mind this but i would like to move on
and decorate the tops with icing etc but want the top to look even?
thank you for any advice on this
Hello Jackie,
If you count a serving as a 2″x 1″ piece of cake, an 8″ square tin recipe would make 29 servings and a 9″ square tin recipe would make 35 servings.
Hope this is of help.
Jane
Hello Julie,
Have you looked at our blog post . There are lots of tips including covering the outside of the tin with newspaper. The cake may still rise and crack slightly but you can always level it off before you decorate.
Jane
hello lindy on your chat for changing recipes for a larger tin, where it tells you ‘Multiples of your own basic recipe
then it gives you ither 1/4 or 1/3
do you weigh out the ingredients first, then weigh out ither
a 1/4 or 1/3 of the recipe and add it to the other mix?
can you give me an example or explain it for me in a simpler way thank you xx
hi lindy i love your website, its the only plce were ive been able to find out how to properly convert recipes for lareger tins,
my question is does the method for the ounces and pounds work for teeaspoon and table spoons? please reply asap as i am making the cake tomorrow
many thanks, your great, laurenxx
Hello Lauren,
For example, to change an 8″ round recipe to a 10″ round recipe you would need to increase the ingredients to 1 1/2 times, e.g. an 8″ recipe calls for 350g of butter. You would times 350 by 1 1/2. Weight the total amount of each ingredient needed, it just saves time.
Good luck
Jane
Hello Lauren,
Yes, the measurements work for teaspoons and tablespoons – be sure to use a measuring spoon so you can get an accurate measure.
Jane
Hello Lindy
I am going to be attempting to make my daughter a Dora birthday cake for her party next weekend. Last year I made a Victoria Sponge Peppa Pig which turned out great but am going to attempt a Madeira this year so I can make it in advance. After doing a practice madeira yesterday which was a disaster I came across your blog and it sounds great. I have a template and need to do it in two parts so an 8″ round for the head and 9″ round for the body. I am therefore after the quantities for a 9″ round cake. I understand the table above and have worked out the new quantities needed but, and sorry if it’s a bit of a silly question, as an 8″ is 6 eggs, a 9″ would be 7.5 eggs. How would I split the egg or do you round it up or down? Also how would I adjust the cooking time? I have an electric oven which can be used as fan or conventional.
Many thanks
Natasha
Hi Natasha,
I would use 8 medium eggs (all Lindy’s recipes use large eggs) and cook as for an 8″ and monitor the cake after the timer has gone off, e.g. add 10 mins and check, add a few more minutes each time you check.
Good luck
Jane
Thanks for the info on adjusting cake mixtures to various sizes of tins. Could you let me know how to work out the appropriate cooking time adjustments as well please?
Many thanks
just realised i do have 2 0f your cake decorating books but could you still give me some advice on my maderia receipe i have been using thank you
I understand the cake quantity chart, but does the cooking time differ to a normal 20in cook time as i just made a 23in cake & it didn’t cook right through.
Hello Stephanie,
Try using the tips in our blog “Baking the Perfect Madeira”
Hope this helps.
Jane
Hello Maree,
You would need to adjust the cooking times when increasing the recipe. Sometimes its just a case of adding an extra 15/20 mins and checking, and then adding more minutes and checking again.
Good Luck
Jane
Hello Lynda,
The best way is to find the nearest size recipe, use these cooking times and then add a little at the end, say 15/20mins, before checking. Then if the cake is not cooked add 5/10 mins at a time, checking each time to see if the cake is cooked.
Good Luck
Jane
Hi, I have an 8″ round tin thats 3″ deep. I would like to make enough mixture to make a cake big enough to rise to the top so that I can just cut it in half when it’s cooked rather than make 2 sepreate cakes. Is this possible? Or am I better off making 2 sepreate cakes? If so how much mixture would I need and would it need a long time in the oven?
Ollie
Hello Ollie,
If you use the 8″ Madeira recipe in Lindy’s books you should get a 3″ deep cake. Look at our blog post “Baking the Perfect Madeira” for tips.
Jane
Hi Lindy
I have been asked to make a retirement cake for a friend. I have the measurements for a 6″ round cake but a 6″ square cake is required. Please can you tell me how to convert from a round to a square cake? This is quite urgent so your earliest reply would be greatly appreciated.
Thanks kindly
Samantha
Hi Jane, thank you for your reply!
I have recently bought some of Lindy’s Books, I still haven’t attempted it just yet. However I am going to bake my son a birthday cake in a couple of weeks and I am using a 12×10″ cake tin. I can’t seem to figure out what mixture I need to use for this tin could you possibly help? I have thought of maybe just using the 12″ square tin recipe or would this be too much?
Cheers Ollie
Hi Lindy, I’ll be making a 3 or 4 tier heart shaped wedding cake, however I can’t seem to find any recipes for heart shaped tins. Also there will be 120 guests at the wedding so would I need to do a 4 tier to make sure there is enough to go round? Finally what should the size of bottom tier be if it should be a 4 tier wedding cake? Can you help please?
Hi, i want to make a castle cake for my daughter, i have heard that you can use empty food cans to make the turrets. Do i need to line them and how full with mixture should i fill them? thanks.
Hi Tahira,
Inside Lindy’s book: http://www.lindyscakes.co.uk/CakestoInspireandDesire.htm there is information on cake sizes and quantities.
If you wanted an 8″ heart shape, then you would need to use the quantities for an 8″ round tin.
Each tier should be 2-3 inches different in size to the other and Lindy recommend starting from the top tier.
Investing in Cake dummies may help you see the size of tiers you like: http://www.lindyscakes.co.uk/OnlineShop-Dummies.htm#miniDummies, as you can play around with the different sizes.
For the amount of guests you are catering for, Lindy would make a spare cutting cake using the coloured icing of the main cake and keep this in the kitchen. She would use this to give to the guests and they wouldn’t know it wasn’t from the main cake. This way you do not need a huge main cake and the bride and groom could also keep a tier this way if they wish.
We hope you enjoy making the wedding cake.
Marina
Hi Ollie,
Thank you for buying some of Lindy’s books. For the 12×10″ cake tin, treat it as if its an 11″ square tin. Then your quantities will be correct.
Marina
Hi Samantha,
A 6″ square cake is equivalent to a 7″ round tin. You go up one size when using a square tin.
Lindy’s book Cakes to Inspire and Desire has various charts that detail the different sizes and quantities to bake various sized cakes:
http://www.lindyscakes.co.uk/CakestoInspireandDesire.htm
Have fun!
Marina
Hi Sue,
The castle cake sounds wonderful!
Empty food cans are good for making the turrets and yes you need to line them.
How high you fill them depends on what mixture you are using and how tall you would like them.
A fruit cake doesn’t rise very much whereas a Madeira rises quite a lot.
Experiment with a few before making the end product.
Good luck and have fun!
Marina
Ok so we need to go back to basics- I have never baked a large cake (cupcakes are my limit!) let alone decorated one yet I am about to make a christening cake for my god-daughter for sunday!! Can somebody please please give me the basic recipe to make a 10 inch square madeira(?) type cake. I am a complete novice- any advice would be greatly received. need to get over the baking hurdle before I think about decorating!!Many thanks, Caela
Hi Caela,
Here is the link for the Madeira Recipe.
By the looks of Lindy’s chart you will need to do 2 times the quantities.
http://www.lindyscakes.co.uk/Blog/2009/12/17/baking-the-perfect-madeira-cake/
Have a practice first!
Lindy’s classes are wonderful and teach beginners through to professionals the skills needed to create true works of art:
http://www.lindyscakes.co.uk/sugarcraftworkshopstaughtbylindysmith-uk2011.htm
Why not come along, and prepare yourself ready for your god-daughters birthday cake, you may get asked to make!
Marina
Help!
please can someone let me know asap I have a reciepe for a 10×12 inch cake but my tin is 13.5×9.5 inch will this work
Many Thanks
Hi Sam,
The recipe for the 10×12 inch cake (120 square inches) falls just short of the 13.5 x 9.5 (128.25 square inches), so you could choose to have a slightly shallower cake or make slightly more.
Marina
Please could you advise the quantity I will need for my 9 x 14 inch tin or how best to scale up an oblong tin. Thank you
Hi Helen,
The quantity needed for your shape tin of 9 x 14 inch is equivalent to a 12 inch round recipe.
We multiplied the 9 x 14 to make 126 square inches. This is equivalent to a 12 inch round.
Hope this helps and happy baking!
Marina
Hi
I have my favorite cake recipe of 9 inch tin and i need to make a cake for 11 inch tin . can you help me pls
Your reply would be greatly appreciated
Can you tell how I scale up from an 8″ round madeira to a 10″ square? all the recipes seem to be for round cakes and I can’t figure out the quanties…help!
Hi Liz,
The chart on this page assumes that your own basic recipe will be for a 20cm (8in) round cake, as this is the most common size.
Looking at this chart it says you need to multiply the recipe x 2 for a 10″ square cake.
Hope this helps.
Marina
Hi Doreen,
We would work on it being 2 x your usual recipe and this will leave you with enough left over to make a few cupcakes!
Have fun!
Marina
Hi
A friend has asked me to make her wedding cake and she would like a 3 tier sponge of various flavours covered in white cigarillos. My problem is that I’ve tried to bake a victoria sponge cake in one 8in deep tin but it was very heavy and sank in the middle. I need a chocolate, vanilla sponge and carrot cake recipe suitable to bake in a 12, 9 and 6 inch tin respective. I would appreciate any advise.
Thanks
Lorraine
Hi, please help I have a recipe for an 8″ Square Fruit cake but need to scale it up to a 14″ square fruit cake for my friends wedding cake. Please can you tell me how much I need to scale up the ingredients by? thank you, Kerry
Hi there,
Im attempting to make my own wedding cake. Its going to be a 4 tier Victoria sponge 12″ 10″ 8″ and 6″. Ive already done a trial and turned out ok but need exact measurments for each tier and cooking times. Im planning on as i cook each tier putting all the ingredients in the same tin at once and then cutting the cake into 3 layers then having 2 layers of jam and buttercream. The tins are 5 inches deep. i will be decorating with summer berries and a dusting of icing sugar. Any advice very welcome
Hi Hayley,
We recommend our recipes on this blog as they are tried an tested by Lindy and her team and therefore we cannot comment on a victoria sponge I’m afraid.
Can anyone else advise on this?
Wishing you the best.
Marina
Hi Kerry
You need to think about volume. Assuming the 8in square recipe gives a 3in deep cake your volume would be 8x8x3 = 192 sq inches to bake a 14in cake you will need a volume of 14x14x3 = 588 sq inches. 588/192 = 3.06 so you will need approximately 3 times the recipe.
Does that make it clearer?
Good luck and happy baking
Lindy
Hi Lindy
i bought a cake tin today but thinking it must be odd measurements because i cant find it listed above in your quantities. Its says its exterior size is 9 1/2″ x 3″ and interior is 8 3/4″ x 2 3/4″. So now im not sure which measurements to follow and the quantities now. What would be your advice?
Thanks Gemma
Gemma
It’s the internal measurements that are the ones you need to measure. Regards cake recipes I suggest you use 23cm (9in) ones for this tin.
Happy Baking
Lindy
Hi Lorraine, recipes for chocolate and a madiera cake, which can be flavoured with vanilla, in the sizes you require are in many of my books eg ‘cakes to inspire and desire’. There is a very tasty carrot cake under the recipe section of this blog.
Hope this helps
Happy Baking
Lindy
Hi Lindy
I am adapting my usual receipe for an 8 inch cake in accordance with your chart above for a 13 by 9 rectangular cake. Normally I use 8oz each of butter, sugar and flour and 4 medium eggs. Using your chart I would need 14 eggs and 28oz each of butter, sugar and flour. Does this sound right to you? it just seems such a lot.
Many thanks
Adele
I hope you can help me. I have been asked to make a 50th birthday cake in fruit in the shaped numeral tins. I don’t know what quantities to use for a shaped fruit cake or how long the cakes would need to be baked. Is it possible to do this and is a normal rich fruit recipe the best recipe to follow?
Hi Jackie,
To work out the sizes, first fill the numerical tins with water to work out the volume and then find a normal round or square tin that holds the same amount. Then use the recipe for that normal size tin for your numerical ones.
Take care,
Marina
Thank you so much for replying to me. I wasn’t sure if it would work the same for a fruit cake, but I will do that.
Hi Adele,
The quantities that you have quoted for the 13×9″ rectangular cake sound correct. Before making it, just check the quantities again just to make sure.
Best wishes
Marina
Hi
I am baking a batman wings cake for my boyfriends sons 5th birthday and I am using a 14″ square cake tin (it is approx 3 ” deep), could you tell me how much extra I need to add on to the quantities. Your advice would be greatly appreciated.
Thanks in advance
Sam
For a rectangle tin 11″by 15″by 3″ how many times would I need to modify the ingredients list??
Hi,
Thanks for this really useful chart, one question I have though is how do cooking times change.
I will be baking a 10in square cake. The 8in round recipe says to bake for 1.5 – 1.75 hrs at 170C, 325F Mark 3. Do you know how I would adapt this?
Thanks
Hi Sam,
We recommend you could fill the tin with water and transfer this to a regular cake tin. By doing this you will see how much mixture you will need and can tweak your recipe accordingly.
Sounds like a fun cake!
Sara
Hi Karen,
It really is trial and error, we would recommend baking for another 10 minutes and keep checking until your knife comes out clean.
Best wishes
Marina
Hi Danielle,
If you wish to use a tin (pan) that is not mentioned in the chart, such as a pre-formed shaped tin or oval, fill a 20cm (8in) tin with water and compare it with the quantity of water that your tin holds. The basic recipe quantity can then be multiplied or divided as necessary.
Take it easy
Sara
hi is it possable to use the chocolate fudge cake in the 2.5 multi cake tin many thanks karen
Yes I’m sure it would, I use the chocolate fudge cake recipe or cupcakes and it works just fine.
Happy baking
Lindy
I have a 9 inch round tin that is 4 inch deep. How do I calculate this?
Hello Linda,
i need help to convert my 8″ inch round by 2 1/2 inch deep xmas cake recipe for use in a 12″ Square by 4″ inch deep multisize pan . I wish to make 9, 4″ inch square cakes. Can i just triple my favourite recipe?
Hi,
I am making a rectangular Madeira cake the tin is 14inches by 10inches.
I am a bit unsure as to what quantities to use?
Thank you
Hi Rachel, Sarah, Sheri
We have amended our blog post to show the depth of the tin we are using as an example.
You should now find all the relevant information regarding tin sizes and quantities on this post.
Happy baking!
Marina
I am making a 10″ square sponge cake. I have seen your chart on how to adjust the recipe quantities but do I need to adjust the cooking time and temperature as well?
Hi
I am wanting to make a 12 inch cake that is 5 inches deep. I was going to make a maderia but was not sure on the recipe to use.
Do you have any advice?
Many Thanks
Karen
Hi, many thanks for the conversion chart! I have searched high and low for information on how to change quantities over the last couple of years when making my kids birthday cakes and always end up decorating a victoria sandwich!!
Anyway, I would like to make and decorate a rectangular shaped cake and was thinking of using a victoria sponge recipe (would this be ok??)
I have found various rectangular baking trays to buy (I only have small round sandwich tins) which measure 9x13in (depths vary from 4cm to 5cm).
What quantities would you suggest I use? Is the depth of these trays enough?
Many thanks
Sophie
Hello Kellie,
For our Madeira recipe you would just need to adjust the cooking time. The larger the cake, the longer the cooking time.
Jane
Hello Karen,
You would need to increase the ingredients for a 5″ deep cake. You could fill the cake tin with water to find the volume and then pour the water into another 3″ cake tin and find the size.
Hope this makes sense.
Jane
Hello Sophie,
We always recommend using a dense cake for decorating with sugarpaste, i.e. a Madeira. We have an excellent post on our blog for baking the perfect Madeira. The cake should be at least 7.5cm deep. We have a multi-sized tin on our website if you would like to take a look.
Jane
Hello Jane
Please help?
I am baking a 10″ round cake 3″ deep. I have used the basic recipe as on Lindy’s instructions and then increased everything by 1 1/2 times as on the table (18oz of unsalted butter, castor sugar, self raising flour, 9 oz of plain flour, 9 eggs and 9 qtr teaspoons glycerin, lemon juice of two lemons). The cake was in the oven for 3hrs 10 minutes, when tried with a skewer it came out clean. The cake in the middle appears wet and heavy but the remainder of the cake is very tasty. Can you please advise what it is that I am doing wrong.
Many thanks i
Ann
Hi,
I’m making a 14″ numerical birthday cake, with a Fruitcake no. 4 and a sponge no. 0 and wonder how long I would have to cook the fruit cake for as my usual recipe states 4 hours cooking time., and also how long should I cook the sponge receipe. Also,I note that you state you should measure the amount of water your normal container holds and adjust the recipe accordingly and wondered if this still applies to shaped tins.
Many Thanks
Natalie.
Hi Natalie,
Yes Lindy’s cake quantity chart applies to shaped tins too.
With regards to the shaped cakes, bake them as usual and keep an eye on them. They may bake sooner as the shape is thinner than a normal round tin.
Wishing you the best.
Marina
Hi Ann,
If you have followed the recipe exactly and the quantity chart, I wonder if your oven may need turning down by 20 degress and the cake baking for a little longer.
I would give this a try and see how it turns out.
Sugar and sweet.
Marina
hi, i made the fruit cake recipe for the 9 inch cake-however, it took nearly 7 hours to cook! i have moved house so could be the cooker. I made an 8 inch one previously which also took longer to cook. I cooked that one on normal oven and the 9 inch on fan oven. The knife was not completely clean-but that could have been the cherries or fruit in the cake. Would this be normal??Also-what do you advise regarding putting a barrier between the fruit cake and cake board as i’ve heard that this can cause some kind of reaction wit the fruit.Sorry this is a long post!!
Hi,
I have been asked to make a 40th birthday cake in madeira using the numerical tins, i am not sure of quantity to use and cannot use conversion cchart as the numerical tins do not have a bottom so would be impossible to fill with water,can you help at all and also how long would cookin time be.
Many thanks
Jill
Hi Elaine,
Everyones oven is different and you do need to tweak the times accordingly. However we cannot understand why it would take 7 hours to bake a 9″ cake, is your oven working well otherwise?
To protect the cake board we advise placing baking parchment between the board and the cake.
Take care,
Marina