15/07/2024
CAKE PAN MEASUREMENTS
NOTE:
1. Feel free to reduce the sugar up to 150
2. In case you want you will want to reduce the egg to 5, please reduce the flour to 250. The egg quantity I gave here is to meet up with the given recipe.
3. While changing the variation, your focus should be on the flour
4. All information given on icing is just the only important ingredients. Add the remaining ones as your recipe says or follow my recipe in the comment section.
5. Two layers each for every pan
6. The following sign (") means (Inches)
Plain cake (6 inches)
Flour - 300g
Butter - 250g
Sugar - 250g
Baking powder 1/2 Tablespoon
Eggs 7
Icing: (Butter Icing- 500g icing sugar)
(Fondant- 500g icing sugar + 250g icing for Kneading/Dusting)
Plain cake (7 inches)
Flour - 400g
Butter - 350g
Sugar - 350g
Baking powder - ½ Tablespoon
Eggs 9
Icing: (Butter Icing- 750g icing sugar)
(Fondant- 750g icing sugar + 250g icing for Kneading/Dusting)
Plain cake (8 inches)
Flour - 500g
Butter - 450g
Sugar - 450g
Baking powder - ½ Tablespoons
Eggs 12
Icing: (Butter Icing- 1kg icing sugar)
(Fondant- 1kg icing sugar + 500g icing for Kneading/Dusting)
Plain cake (9 inches)
Flour - 600g
Butter - 550g
Sugar - 550g
Baking powder 1 tablespoon
Eggs 14
Icing: (Butter Icing- 1kg icing sugar)
(Fondant- 1kg icing sugar + 500g icing for Kneading/Dusting)
Plain cake (10 inches)
Flour - 700g
Butter - 650g
Sugar - 650g
Baking powder 1 ½ tablespoon
Eggs 16
Icing: (Butter Icing- 1.5kg icing sugar)
(Fondant- 1.5kg icing sugar + 500g icing for Kneading/Dusting)
Plain cake (11 inches)
Flour - 800g
Sugar - 750g
Butter - 750g
Baking powder 1 ½ tablespoon
Eggs 18
Icing: (Butter Icing- 1.5kg icing sugar)
(Fondant- 1.5kg icing sugar + 500g icing for Kneading/Dusting)
Plain cake (12 inches)
Flour - 900g
Butter - 800g
Sugar - 800g
Baking powder - 2 Tablespoons
Eggs 18
Icing: (Butter Icing- 1.5kg icing sugar)
(Fondant- 1.5kg icing sugar + 500g icing for Kneading/Dusting)
Plain cake (14 inches)
Flour - 1kg
Butter - 900g
Sugar - 900g
Baking powder - 2 Tablespoons
Eggs 20
Icing: (Butter Icing- 2kg icing sugar)
(Fondant- 2kg icing sugar + 500g icing for Kneading/Dusting)
