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Making Your Cake

This guide aims to help you get to grips with the basics of baking, from converting standardised US baking cups to traditional UK weights and volumes, to altering ingredient measurements and quantities in recipes to fit different sized baking tins!

As 8" round tins (3" deep) are generally the most popular size, we'll use this as a starting point and advise how to scale up or down your mixture based on this. Let's begin with some examples - if you want to bake a 12" round cake but the recipe is only enough for an 8" round cake, you'd simply multiply the quantities in your recipe 2.5 times. But, if you'd rather bake a smaller 6" round cake, you'd divide the quantities by half.

Round and Petal Tins

Square and Hexagon Tins

Approx. Quantities of the Recipe

4" 3" ¼ of the recipe
5" 4" 1/3 of the recipe
6" 5" ½ of the recipe
7" 6" ¾ of the recipe
8" 7" the whole recipe
9" 8" 1 + ¼ of the recipe
10" 9" 1 + ½ of the recipe
11" 10" 2 x the recipe
12" 11" 2 + ½ of the recipe
13" 12" 3 x the recipe
14" 13" 3 + ½ of the recipe

*Please Note: This method is based on an 8" round cake recipe.