22 Comments

• By Debbie Oliver on 28 September 2009 at 4:01 pm
  

  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

• By Lindy Smith on 29 September 2009 at 9:40 am
  

  Hi Debbie
  Yes I think that is what I’d do as well
  Lindy

• By abbie on 2 November 2009 at 3:09 pm
  

  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

• By Jane Dolder on 19 November 2009 at 2:33 pm
  

  Hello Abbie
  A 28cm cake is equivalent to an 11″. The baking times for this would be 1 3/4 – 2 hours at 180C.

• By bonnie on 22 March 2010 at 10:16 pm
  

  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.

• By Jessica Ellis on 24 March 2010 at 9:47 pm
  

  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

• By Jane Dolder on 7 April 2010 at 1:38 pm
  

  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

• By lisa on 30 April 2010 at 9:15 am
  

  Hi
  I’m making a plain cake in a 12″ square tin but what temperature and how long do i bake it.
  Thanks

• By Lindys Team on 12 May 2010 at 11:41 am
  

  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).

• By Dawn Springett on 16 May 2010 at 1:43 pm
  

  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

• By Lindys Team on 19 May 2010 at 11:57 am
  

  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

• By sharon on 20 May 2010 at 3:44 am
  

  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

• By Lindys Team on 21 May 2010 at 9:40 am
  

  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!

• By lora on 1 June 2010 at 9:15 pm
  

  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

• By Lindy Smith on 4 June 2010 at 8:11 am
  

  Hi Lora
  You times all the quanitities by 1.5, so 12oz becomes 18oz etc
  Hope that is clearer
  Lindy

• By Emma Roberts on 7 June 2010 at 10:48 am
  

  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.

• By Lindy Smith on 8 June 2010 at 9:08 am
  

  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

• By Tracy on 22 June 2010 at 8:37 pm
  

  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?

• By Lindys Team on 28 June 2010 at 12:29 pm
  

  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.

• By lora on 29 June 2010 at 2:25 am
  

  hi lindy

  for a 6in round, how would i do that , like do i half everthing or do i take 25% off .

  thanks
  lora

• By Lindy Smith on 8 July 2010 at 7:37 pm
  

  Hi Lora
  You have to halve everything

• By AIleen Walsh on 15 July 2010 at 6:40 pm
  

  lindy thank you so much for sharing! your cakes incredible….and inspirational!

  Aileen

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