Doubling recipe

by Gina Cosby
(Doylestown, PA USA)

I doubled your white cake for a large cake pan, however the cake was very dense and thick. Can this recipe be doubled?

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May 11, 2009
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Good Info
by: Michelle (admin)

Thanks for answering Lynn. That's a great idea you've suggested.
HI Gina,

I usually do only 1 1/2 times at the most and I've never had a problem with that. I think the problem with doubling recipes comes with uneven distriution of the baking powder or baking soda contained in the recipes. There's a very good explanation of this in The Cake Bible

Regards,
Michelle (editor)

May 07, 2009
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doubling recipes
by: lynne

Hi Gina, I had a similar question to Michelle weeks ago and she said that she only makes the recipes here 1 1/2 times at the most. I had similar problems with other recipes I doubled. In my research, I found out that you can mix one recipe first, put it in your pan then store it in the chiller while you mix the other one. May I suggest that you prepare ingredients for the 2 mixtures before you start mixing so that the first one won't be sitting in the chiller too long. I hope this helps :o)

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