Welcome to the Cake Decorators Q&A

Hi

I have been trying to download cakeometer without success. I don’t have an IPhone and have lost the password for my Ipad. I do have the cake recipe conversion chart I downloaded from Paul’s website but the chart only shows conversions based on 3inch deep cake tins. The recipe I would like to downscale needs to go into a 4inch deep cake tin. Any help would be great thanks.

x

Hi bellscakes

Do you mean you can’t open the link for the cakeometre? If the link isn’t working from this site, go here:
http://www.cakebaker.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/
Fill in all the information it asks for and the new recipe will appear for you straight away.

If you still can’t use it, I can convert your recipe. You can also use my chart and then multiply the result by 1.3 to get your 4″ deep cake recipe. Let me know if you need any help. x

HI madeitwithlove

Thanks for getting back to me on this. No I was able to open link to try and buy the app buy but unable to purchase it as I have forgotten the password on my Ipad. If you don’t mind I’d like to take up your offer to convert my recipe for me please. Unfortunately my oven broke down yesterday and the engineer can’t come until tomorrow! Of all the times for this to happen as the cake has to be ready by Thursday evening! But thankfully my next door neighbour said I can bake it in her oven.

Rich Dark Chocolate Cake

650gr unsalted butter
650gr plain chocolate 70% chocolate
100ml expresso coffee (liquid)
3tsp vanilla extract
650gr plain flour
2tsp baking powder
2tsp bicarbonate soda
950 gr light soft brown sugar
10 eggs
2×284 ml soured cream

Temperature
160C/fan140/gas 3
Cooking time – 2 and a half hours approx.

This is a Jane Hornby recipe.

Hi again madeitwithlove

P.S. I forgot to say I’d like to have the recipe downscaled to a 10inch round cake please.

Many thanks. x

Hi bellescakes
The original recipe which you posted above is for 12 ” round 3″ deep.

Here is the scaled recipe for 10″ round x 4″ deep:

602g butter
602g chocolate
93ml coffee
3 teaspoon vanilla extract
602g plain flour
2 teaspoon baking powder
2 teaspoon baking soda
880g light brown sugar
9 eggs
526ml soured cream

This is one of my favourite wedding cake recipes apart from Paul’s moist chocolate cake and the mud cake recipe which I have in blog here https://www.cakeflix.com/blog/how-to-make-chocolate-mud-cake

Hope you get the cake made ok. Nice neighbour, you’ll have to make here a mini version of the cake as a thank you pressey for letting you use her oven. x

EDIT

The cakeometre doesn’t have to be downloaded, you just use it straight on their site, fill all the ingredients in for the exisitng ingredients , scroll down fill in the size of cake you want and the ingredients appear below. If you did all that and couldn’t see the result you need to click the bottom right hand corner of the chart to raise it up to reveal the ingredients. Next time you need to use it, open it up in a new tab so you can flit from one recipe to the other easily and register the ingredients.

HI again madeitwithlove

Thanks very much indeed for scaling the recipe down, it was really good of you and very much appreciated. Yes I’m already thinking of which cake I will make for my neighbour! Thanks too for the link for the chocolate mud cake recipe which I will look at too. But I had a total disaster with a couple of chocolate mud cakes I made earlier in the year. They took absolutely ages to cook, beyond the allotted time, and once cooled I simply couldn’t cut through either cakes as they were absolutely rock solid! Hence they were totally useless. The recipe came from The Australian Woman’s Weekly cake decorating book. I had never made a mud cake before that experience, nor since, Perhaps the cake was supposed to be wobbly on removing it from the oven but I didn’t want to risk having an undercooked cake. On the topic of the cakometer when I tried last night, and in previous times, it just didn’t work and the app was advertised at £1.49p so I assumed this was why I was not getting access to it. I will of course try again. Thanks again for all your help. xx

Hi again madeitwithlove

I just followed link for the cakometer page again and this time I was actually able to input the ingredients for conversion. But to my frustration the conversion didn’t appear so I really don’t know what’s happening here. Do I need to register as a user of the site prior to being able to access the conversion facility?

Thanks xx

HI again madeitwithlove

I have just looked at your recipe for the chocolate mud cake. It looks really good!
xx

Yes you need to register first on the Cake Baker site before you can operate their site app. I know it can be a pain going on to another site but it really is a very good app apart from the chart which my hubby made for me and for this site. We will be upgrading it in the near future but if you need any help just post. I keep an eye on Q & A so will get back to you eventually. Hope I wasn’t too late this time. I’m surprise you had problems with an Australian recipe they’re usually very good. There’s a really nice recipe from Delicious Magazine which I tried to find for you but I can’t seem to find it. I made it last week as a thank you gift for my dog’s vet for saving her life. They loved it! If you can find it, it’s another good recipe to bookmark because it doesn’t fail and it’s so simple to put together. However if it’s for wedding cake you can’t go wrong with Jane Hornby. If you don’t have an oven thermometer I really recommend that you get one, it’s possible your oven may have been off kilter when you made the Australian magazine mudcakes. xx