I started a similar thread asking the more experienced bakers asking how to scale down a cake recipe to serve about 2 from the usual 8-12 (or even more) servings that most cakes yield.
I know baking is tricky and everything’s not cut and dry (what with leavening and what not) but this is something I want to do. I’m single and I don’t need a whole cake (and I don’t want to freeze half a cake), but I enjoy freshly-baked, different kinds of cakes.
In thinking about how to approach this from a different angle (than just reducing the recipe) I thought I’d ask if there were a way to determine the amount of flour to use based on the size pan being used?
I recently discovered and have been learning about Baker’s Percentage. Everything seems to revolve around the amount of flour used in weight. Am I right to say this?
Can the amount of flour needed even be determined by the size of the pan used? I tried googling this idea and found no answer. How does one even go about choosing how much to start with?
I am an amateur but enthusiastic, at-home cook. I have no experience in recipe development so please forgive me if some of the questions I ask are remedial or not feasible. I’m used to following recipes as is and not having to mess with amounts. However, this is something I’ve long been thinking about trying and now I’m trying to figure it out.
I have 2, 4x2 baking bans at home. I know small cakes can be made but if I want to replicate a recipe meant for 2, 9x2 pans (for example) for my 2, 4x2 baking pans, how much flour would I start with? Or how would I approach and accomplish this, without having to freeze anything?
Not all cake recipes are the same (as you all well know) so I’d like to see how I can take any cake recipe and replicate it for my small pans.
However, after having learned about and performing some light research into this ‘baker’s percentage’ concept, I’m thinking that if I can determine the right amount of flour for my little pans to start with, I then can then use ‘baker’s percentage’ to figure out the amount needed of all other suggested ingredients in the recipe, in ratio to the flour.
What do all the pros out there think?
I hope I didn’t confuse anybody.
Thanks for your help!