10 inch cake has a diameter of 10 inch and an inch is 2.54 cm, so the diameter of 10 inch cake is 25.4 cm.
1. 6 inches = 15.24cm ≈ 454.5g is suitable for 2-4 people, just like birthday parties, Valentine's Day and Mother's Day.
Second, 8 inches =20.32cm≈909 grams suitable for 4-6 people, suitable for birthday parties, various festivals, visiting relatives and friends, etc.
Iii. 10 inch = 25.4cm ≈1363.5g is suitable for 6- 10 people, birthday parties, various festivals, visiting relatives and friends.
4. 12 inch = 30.48cm ≈1818g is suitable for 10- 12 people, suitable for birthday parties, various festivals, visiting relatives and friends.
Verb (abbreviation of verb) 14 inch = 35.56cm ≈ 2272.5g Suitable for 12- 14 people, suitable for companies and classmates.
Six, 16 inch =40.64cm≈2727 grams suitable for 14- 16 people, suitable for all kinds of medium-sized celebrations. Is the cake too sweet or too light?
The use of fine sugar can be reduced appropriately, which can reduce the sweetness of the cake and highlight the fragrance of the cake. And if the cake is weak, you can add some powdered sugar to enrich the taste.
Some children's shoes will ask, will that affect the transportation of protein? Fine sugar is added to the egg whites to help them. Doesn't mean too much and too little can't be sent away. Even adding all the sugar at once can send it away, but it is more difficult.
2. Is the cake paste too thick?
The batter is too thick, you can add some water or milk and orange juice to stir, otherwise the baked cake will crack or not rise.
3. The cake collapsed when baking?
The reasons for this are:
(1) The cake was shaken during baking, resulting in the internal structure falling apart. PS: Never touch the cake when baking!
(2) Too much sugar makes the overall structure of the cake unstable.
(3) stale eggs can also cause the cake to collapse.
(4) The batter is too thin or too thick.
(5) Overdelivery of protein and instability of protein also led to structural collapse.
4. Is the cake fragile and not soft?
Well, the main problem is that the amount of eggs and oil in the formula is not enough, so we should increase their amount appropriately. If you make Qifeng cake, you should pay attention to whether the egg yolk paste is stirred too hard to cause gluten. It won't take long to stir the egg yolk paste evenly.
5. Is the internal tissue of the cake too wet and soft?
First of all, it may be caused by the excessive use of oily materials in the cake, and second, it may be that the temperature is not enough. for reference only