The Cake Scaling & Pan Conversion Manual

 A professional reference for scaling cake recipes, pan sizing, and consistent results.

If you’ve ever baked a cake and thought:
“Will this fill the tin properly?”
“Is this going to bake evenly?”
“How do I scale this without ruining the texture?”
…this is for you.

This is a practical cake framework that removes the guesswork — so you can scale confidently, bake even layers, and get consistent results whether you’re baking for home, orders, or markets.

What this helps you fix

• Scaling recipes without guessing

• Underfilled tins or overflowing batter

• Uneven layers, doming, dry edges, dense centres

• Unclear bake times and temperatures when you change pan size

• Wasted ingredients from failed batches

What’s inside

7 dependable base cake recipes (grams, tested, repeatable):
Vanilla, Chocolate, Pumpkin, Strawberry, Red Velvet, Carrot, Apple

The scaling system (the main reason people buy this):

• Round cake conversion guide

• Square cake conversion guide

• Sheet cake conversion guide

• Baker’s percentages so you can scale any recipe correctly

Professional baking support (so your results stay consistent):

• Ingredients + equipment guidance

• Oven behaviour + temperature conversions

• Shelf life, storage + freezing guidance

• Soaking syrups for moisture control

• High-altitude adjustment guidance

• Cake + filling pairing guide

• Production planner for smoother workflow

Format & access

• Digital ebook

• Instant access inside your library after purchase

• You’ll receive an email with login instructions (check spam/junk if it doesn’t arrive within a few minutes)

All sales are final and non-refundable.