About now, you might be wondering about eggs. It’s nice if you can increase recipes so that you don’t have to deal with fractions of eggs—by increasing a 2-egg batter by 1 1/2 or a 3-egg batter by 1/3 or 2/3, for example—but it is not essential.

These tables are only relevant if you wish to maintain the same height as the original recipe for your cakes. Additionally, if there's a significant difference between the diameter of the cake you're making and the original one, you may need to adjust the temperature and cooking time accordingly. To calculate the quantity of each ingredient ( flour, sugar, etc.) needed for your desired tin size, you must multiply the figure in the last column (X BY) by the original quantity specified. Shiny metal pans and dark metal pans cook differently. Dark pans cook the outsides of the cake faster than the shiny ones do. Know your pans and adjust accordingly: turn the oven down 25 F when using a dark metal pan.Using similar math, you can calculate how many times to multiply the recipe for a round cake to make a large rectangular sheet cake. And don’t forget that you don’t always have to multiply recipes by whole numbers—it’s perfectly fine to multiply a recipe by 1 1/2 or 2 2/3.

I have over 450+ recipes on my blog now, and I still have a list that seems a mile long of what needs baking. One thing that comes up time and time again is blondies. I feel like there was a blondie hype a few years ago that never really faded, and I am okay with that!

Grab a tall glass of milk to serve with this chocolate cake, cause you’re gonna need it! And of course, cake is always better with ice cream. Try pairing it with our Vanilla Bean Ice Cream or Brownie Fudge Swirl Ice Cream. Please note that these tables apply only to round cakes of equal size or square cakes of equal size. If you need to convert round to square or square to round, please refer to the information below, which also includes egg quantities. For the 9- x 13-inch pan: 117 divided by 64 = 1.82, which is close enough to 2 that you can confidently double the recipe for the larger pan. I didn’t really decorate these blondies, as they were beautiful enough as they were! However, you can easily add something you want on if you like!

Some top tips for baking blondies – like any recipe, nothing is fool proof. I hate that phrase in baking, as there are so many factors that can make a recipe change and not work! For this recipe, a key part is use the correct size tin, and have the correct oven temperature.So if I want to scale a 9x9 square pan recipe to my 8x8 square pan, I'll just use 80% of the 9x9 recipe. I always use the biggest saucepan I own because I like to mix everything in the same pan to make it easier, and less washing up! You add the unsalted butter and marshmallows to the pan, and heat on a low-medium heat until the mixture is smooth and lovely. If you wanted to use less almonds in general to make the mix a bit cheaper, you can leave out the ground almonds and up the flour to 275g in total. It’ll be basically the same mix as my white chocolate & caramel blondies then which is already a hit even though its been on my blog for so little time!

Measure your ingredients carefully. Baking a good cake depends on the right chemical reactions. It's not like a stir-fry; you can't just throw in any dry ingredient or add too much liquid unless you're looking for a cake disaster. At Lakeland, we have cake tins in all shapes and sizes to suit all kinds of cakes and bakes. And in our square cake tin range, you’ll find the perfect tin for your next bake, no matter how ambitiously big or delightfully dainty. Cake tins with an edgeMake ahead of time? Cake is always best the day it’s baked. If you want to, you can bake, cool, and frost this cake the day before serving. The frosting acts as a barrier so you don’t need to worry about the cake drying out if you make it ahead of time. You can also bake the cake the day before to ensure that it is fully cooled before frosting it.