halfing the recipes

Posted by Honey Bee (397 days ago)

Hey chef guys,

I have a recipe for some cakes but when I half the ingredients because I don't need the quantity of the end results, then the cakes don't seem to work out.

Logically I would have thought that just by halving the recipe it would work and cook like the original. Any ideas if I can do this or is this a no no?

Thanks!

(I am based in Hong Kong)

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Posted by hkkm (396 days ago)

The only way that it will work like the original is if it is a recipe that, for example, makes a 2-layer cake cooked in 2 tins. Then the half recipe would be cooked in 1 tin for the same amount of time.

For a 1-tin cake, halving the recipe either means that you will need a different sized tin or only fill up the tin halfway. In either case, it will take a different amount of time to bake than the original. Working out how long the new version will take will be a matter of trial and error. The cake may also turn out to have a different texture in the different sized tin.

(I am based in Hong Kong)

Posted by Ruth in Canada (396 days ago)

Make the full recipe and put the rest in the freezer?

(I am based in Unspecified)

Posted by Claire (396 days ago)

There are ratios to use when using different recipes for different sized cake tins. What is the size of the original recipe's cake tin and what size are you using?

(I am based in Unspecified)

Posted by Honey Bee (396 days ago)

Hi all, here is one full recipe for scones which didn't turn out too well after halving the recipe:

450g self raising flour
2 tsp baking powder
75g butter
2 eggs
225ml milk

I actually been substituing the self raising with plain flour and adding some more baking powder (1 cup plain 1tsp baking powder = self raising). I'm not sure if this is why my baking is so bad!?

(I am based in Hong Kong)

Posted by Claire (395 days ago)

Well I don't know how they turned out but the recipe seems heavy on the baking powder (can make them taste bitter) and there is no sugar... or are they savoury ones?

I make scones with plain flour and baking powder (250g/2.5 level tsp), plus some sugar (if sweet ones). And of course buttermilk, which works so well in scones.

(I am based in Unspecified)

Posted by hkkm (395 days ago)

I have always made scones with self-raising flour, using the recipe on the back of the packet (in Australia, that is). Haven't made them in a while so I can't remember exactly, but I don't recall having to add extra baking powder on top of using the self-raising flour. As Claire says, too much can make it taste bitter.

I would recommend finding a different recipe. I'll have a look tonight and see if I have one.

(I am based in Hong Kong)

Posted by Honey Bee (393 days ago)

I don't need to make so many scones because they are for my Grandma and she doesn't eat so much. For me, I don't eat cakes at all, too sweet :)

I tried the recipe again, halved but this time tried 40% butter. They turned out just fine, a little rubbery but edible. Tonight, I'm going to try 60% butter to see if I can get rid of the rubberiness.

(I am based in Hong Kong)