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have a 6-in cake recipe, but want to
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make a bigger cake or maybe a smaller
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cake or a sheetcake or some cupcakes. In
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this tutorial, I'm breaking down cake
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recipe conversions in a super simple
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way. Whether you're scaling up, down, or
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sideways, sheetcakes, tall cakes,
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cupcakes. I'll show you exactly how to
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adjust cake sizes, tweak your baking
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times, and figure out how much
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buttercream you need, too. Let's start
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with the basics using my perfect
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chocolate cake recipe. Say you've got a
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recipe for a three layer 6in cake. You
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can use that same recipe to make an 8-in
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cake with three shorter layers, 18
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cupcakes, a 9 by13in sheetcake or
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rectangular cake, or even three tall 4in
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mini cakes. If your recipe is for a
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shorter two layer 6-in cake, you can
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make an 8-in cake with two shorter
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layers, 12 cupcakes, a very thin 9
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by13in sheetcake, which you can cut into
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two identical numbers to make a number
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cake, or two tall 4-in mini cakes. And
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if you've got an 8-in cake recipe, that
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can be used to make a tall 6-in cake
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with four layers, a shorter 10-in cake,
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about 24 cupcakes, or a two layer sheet
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cake. The trick is understanding the
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volume of each pan. But without boring
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you with those equations, I'll pop a
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quick chart up on the screen for a
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visual. Notice that if you want to make
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your recipe bigger, you can multiply all
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of the ingredients by these numbers
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here. Or if you want to make a recipe
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smaller, divide by these numbers here.
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This chart is on britishgirlbakes.com
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under tutorials and cake recipe
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conversions or use the search bar up
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here and type recipe conversions or
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Google British Bakes recipe conversions.
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When you change the cake size, you'll
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need to adjust baking time and also
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temperature. For baking time, the rule
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is simple. If your cake is shallower,
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bake it for a shorter time. If it's
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deeper or taller, bake it for longer.
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But you'll need to lower the temperature
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for deeper or taller cakes by 10° C or
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15° F. I start checking cupcakes at 16
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minutes, small or shallow cakes at 20
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minutes, and wide or tall or deep cakes
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at 30 minutes. If you leave a
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fingerprint like this, it's not ready.
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Look for springiness when you gently
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press the top. And look for edges that
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are pulling slightly away from the sides
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of the pan. Now, let's talk about
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buttercream. Running out of buttercream
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halfway through decorating is actual
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heartbreak. I use one batch of my
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4-minute buttercream, which makes six
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cups of buttercream or 1 and 1/2 kg to
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fill and frost an 8 in cake. That's five
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sticks of butter or 2 1/2 cups or 568 g.
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You can use this to frost 24 to 36
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cupcakes depending on how tall your
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swirl is. For a 6-in cake, you'll need
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to scale down to three sticks of butter
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or 1 and 1/2 cups or 340 g. For a 4-in
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cake, you'll need 1 and 1/2 sticks of
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butter or 3/4 of a cup or 170 g. For a
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sheet cake made with two layers of cake,
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so you'll need filling and frosting, use
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the full batch of buttercream. So
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whether you're making a recipe bigger
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for a big celebration cake or smaller to
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avoid waste or using your favorite cake
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recipe to make cupcakes instead, I hope
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this gave you the knowledge and
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confidence to experiment. Let me know in
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the comments what cake size you're
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converting next. And if you found this
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helpful, don't forget to like and
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subscribe to my channel and visit
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britishgirlbakes.com for the cake recipe
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conversion chart and more free tutorials
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and recipes and my cake school where
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you'll learn hundreds of cake decorating
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techniques and designs with my online
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courses and memberships. See you there.
