Hi there, I just wanted to share a suggestion that might come in handy when you need to alter a recipe to make it larger (or smaller). If the recipe is only a few ingredients this probably isn’t necessary, but if you are making something complex take the time to do it: calculate and rewrite the recipe amounts ahead of time, in the order listed in the original recipe.
Yes, this is a very simple tip, but it can save you so much time and keep errors from occurring during the actual cooking. If you are constantly referring back to the ingredient list and mentally doubling the ingredients as you go there is a good chance you could forget to double one or more items. It’s even more likely to happen if it is a recipe that uses a cooking technique you are not familiar with. While you are carefully reading the instructions for what to do next you may fail to do the mental math correctly on the ingredients. This also helps make sure you have enough of the ingredients on hand for the recipe!
I put this advice into practice this weekend as I made my son’s birthday cake. I decided to make a chocolate cake with buttercream frosting from Ina Garten’s Barefoot Contessa Cookbook. I needed enough cake to fill an 11″x 15″ cake pan (half-sheet) so I had to double the recipe. The cake itself had a lot of steps but the buttercream frosting was more difficult because I had never made real buttercream before. I wanted to minimized the chance of error by writing out the doubled ingredients so I could concentrate on the steps. I couldn’t have a flop cake for my son’s party with 30 people coming over!