Often people ask, do cake, 6 inch to 8 inch how to convert, 8 inch to 10 inch how to convert? Here I do not list the complex arithmetic process of conversion, that will only add to the trouble, I only tell you the fastest and best way to conclude - that is, "square, divide".

For example:

6 inches to 8 inches: the square of 8 divided by the square of 6, then 64/36 = 1.78, so that the weight of each ingredient in the 6-inch recipe multiplied by 1.78, is the recipe for 8 inches

So, as long as we remember this method, we can just convert, for example:

8 inches to 10 inches: the square of 10 divided by the square of 8, then 64/36 = 1.78. square divided by the square of 8, then 100/64 = 1.56, 8-inch recipe for each material multiplied by 1.56

6-inch to 10-inch: 100/36 = 2.78

6-inch to 12-inch: 144/36 = 4

8-inch to 12-inch: 144/64 = 2.25

10-inch to 12-inch: 144/100 = 1.44

6-inch to 12-inch: 144/36=4

In this way, no matter how many inches to several inches, are so simple, square division, assuming that, in the future, there is a 20-inch, 50-inch, cross-reference table can not be found in the table, but you can figure it out

6-inch to 20-inch: 400/36=11.11

6-inch to 50-inch: 2500/36=69.44

Did you learn it? Mountain Bakery Gourmet Original algorithm, if there is any similarity, it is purely coincidental. Not limited to chiffon cake here, as long as it's made in a mold.