Then this post is for you. It includes a downloadable chart that shows how to half, double and triple recipes.
I certainly understand… I have to do it all the time. After having to pull out the calculator each time I needed to double a recipe. I got sick of it. Sometimes you get those weird measurements that you either chuck the recipe or it is much easier to make the whole thing. While there is nothing wrong with that, sometimes you really just want a small serving size.
Who knew that cake decorating includes math? I don’t mind math, however, I really don’t need to figure out how much is double 1/8 teaspoon or triple 1/3 teaspoon every single time. You get the idea. Ever since I have created this chart, it has made my life much easier.
Recipes are an exact science that needs to be accurate. This is not just a cliche. Some denser cakes might be more forgiving. However, if you measure incorrectly your cake might not rise as it should and/or it rose too much. The worst part, it can taste spongy.
You also have to keep in mind that sometimes when doubling or tripling certain recipes your measurements might be off and you might not get the results you need.
Here is a quick and easy chart of my most used recipe amounts that need to be halved, doubled, or tripled. This chart will not solve all your cake problems, neither does it cover all the possible measurements. However, it will help with easy recipe increase or decrease.
You can print, pin (wink, wink) and save the chart to use over and over again.
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