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Old 08-22-2007, 02:58 PM   #1
Assistant Cook
Join Date: Aug 2007
Posts: 2
Scaling up question

Hi, wonder if anyone can help me!

I have a recipe for a 7.5 inch square-based iced cake. If i wanted to scale up the cake to a 10 inch square-based cake.

How could i work out roughly:

1. Volume of 10 inch over 7.5 inch (what percentage more)
2. How much more flour is needed (%)
3. Area for icing (% more)

This is a maths question but thought people who cook might be able to help me!

Thanks for any help!



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Old 08-22-2007, 03:15 PM   #2
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Location: Northern California
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Assuming that the thickness of your cake is 1" and will be the same in the 10" pan as in the 7.5" pan the 10" pan is 77.778% larger than the 7.5" pan.

Your 1" cake area/volume is 56.25 square/cubic inches. The area/volume of a 1" high cake in a 10" pan is 100 square/cubic inches.

Calculate the amount to increase your recipe as follows:

43.75 square/cubic inches / 56.23 square/cubic inches = 77.778%

If you ice your cake in the pan the icing you will need to increase your icing recipe by 80% also. If you ice the cake out of the pan the increase will be about 65%.

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Old 08-22-2007, 03:35 PM   #3
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Join Date: Aug 2007
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Thanks for your reply.
The height of the cake is also scaled up. This will make a difference when it comes to question 1 and 2 and this is what i am always getting stuck on.


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Old 08-22-2007, 03:57 PM   #4
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In round numbers, the 10" pan holds almost twice as much as the 7.5" (100 sq in vs 56 sq in)so if you double the recipe, you'll get a slightly higher cake in the 10" pan. You'll need almost double the frosting.
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