I certainly understand… I have to do it all the time. After pulling out the calculator each time I needed to double a recipe. I got sick of it. 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. You get the idea. Recipes are an exact science that needs to be accurate. Why? Because your cake might not rise as it should and/or it rose too much or you put too much flour etc.
Here is a quick and easy chart with the my most used recipe amounts that needs 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.