AboutBernadette Expertise I am pretty versed in baking many kinds of desserts, from simple cookies to wedding cakes, from casual desserts to gourmet quality. If I don't have an answer I will research until I find one.
Experience Certified Wilton Cake Decorator; Worked in a high end dessert shop for 1-1/2 years; I am a self taught baker; I prepare desserts for dessert theater performances twice a year where I feed about 500 people over a three day period, in the past I would make all the desserts myself, this year I am trying to put together a team of helpers; I am a cookbook collector and reader; I am in the process of writing a cookbook; I have been taught by my Father a former chef since I was a little girl; I am a stay at home mom who prepares desserts and wedding cakes for people on the side.
Education/Credentials Apprenticed for 1-1/2 years at a well known dessert shop in Olympia WA.
Expert: Bernadette Date: 7/1/2008 Subject: URGENT, CHILDS PARTY, THANK U
Question Hello
I am making a cake for a childs birthday party.
I am a competent baker and know many tips and tricks.
I will be scaling up a recipe that I use which uses 4oz flour, butter and sugar
and 2 egss in a 7inch square cake tin.
I will be scaling this upto 16oz, and will use 16oz flour, butter and sugar and
8 eggs.
I HAVE TWO QUESTIONS FOR YOU;
1] does the scaling up sound correct to you, if not can you please offer some
guidance
2) what size of cake tin is needed for a 16oz cake tin, I have no idea what
size is needed,
i wanted to make a rectangular cake,
Please if you could advise me, and inform me of of the quantities that go into
a 16oz cake, or whether 16oz would be too much
thank u
Answer Hi Yasmeen,
It sounds like a traditional pound cake recipe. I don't see anything wrong with your conversion. You are just multiplying the recipe by 4. I have included a web link for future use. It helps with recipe conversions, you just enter the ingredient and amount and it will cut the recipe in half or double or triple it etc.
