How do you take receipe for a cake that serves 8 and make it serve 80?

Understanding the Math

* Multiplier: You need to multiply the recipe by 10 (80 servings / 8 servings = 10).

Scaling Up Your Recipe

1. Dry Ingredients: Multiply the quantities of flour, sugar, baking powder, salt, and any other dry ingredients by 10.

2. Wet Ingredients: Multiply the quantities of eggs, milk, oil, butter, and other wet ingredients by 10.

3. Baking Time: The baking time may need to be adjusted slightly. Start by adding about 10-15% to the original baking time. Keep a close eye on the cake as it bakes, and adjust the time as needed.

4. Pan Size: You'll need a much larger pan. A 9x13 inch pan won't be big enough. Consider using a 18x26 inch sheet cake pan or even a 20-quart roaster pan.

5. Frosting: Don't forget to scale up the frosting recipe too! You'll need about 10 times the amount to frost the cake.

Example:

Original Recipe (8 servings):

* 1 cup flour

* 1/2 cup sugar

* 2 eggs

* 1/2 cup milk

* 1/4 cup butter

* 1 tsp baking powder

Scaled Recipe (80 servings):

* 10 cups flour

* 5 cups sugar

* 20 eggs

* 5 cups milk

* 2.5 cups butter

* 10 tsp baking powder

Important Notes:

* Use a Kitchen Scale: For accuracy, use a kitchen scale to measure your ingredients, especially when dealing with larger quantities.

* Baking Time: Always check the cake's doneness with a toothpick. If it comes out clean, it's ready.

* Cooling: Large cakes can take a long time to cool. Let it cool completely in the pan before frosting.

Additional Tips:

* Double Check: Always double-check your calculations before you start baking!

* Experiment: Don't be afraid to adjust the recipe slightly based on your own preferences and the size of your baking pan.

Enjoy baking your super-sized cake! 🎂