c
  c




Formulas for regular or shortened cakes

* The weight of the sugar should be equal to or less than the weight of the flour.
* The weight of eggs is equal to the weight of the fat
* The weight of the eggs and liquids equal the weight of the flour.

Formulas for hi-ratio cakes

* The weight of the sugar is equal or greater than the weight of the flour (110 to 160%)
* The weight of the eggs should be greater than the fat
* The weight of the liquid (eggs and milk) should be equal or greater than the weight of
the sugar

Common practice in balancing a formula is to look at the flour - sugar ratio



* If liquid is increased, reduce the eggs and shortening.
* If eggs are increased, increase the shortening.
* If extra milk solids are added as enrichment, add an equal weight in water.
* If cocoa is added, add water equal in weight to 75% to 100% of the cocoa.
* If cocoa or bitter chocolate is added, the amount of sugar may be increased to as much
as 180% of the weight of the flour in high-ratio cakes, and to over 100% of the weight of
the flour in creaming-method cakes. This is because of the starch content of the cocoa
and chocolate.
* In cakes to be baked in very large units, less liquid is needed because less water will
evaporate during baking.
* If a liquid sugar is added (molasses, honey) reduce other liquids slightly.
* If large quantities of moist ingredients, such as applesauce or mashed bananas. are
added, reduce the liquid. Extra large additions of moist ingredients may also require
increasing the flour and eggs.
* Creamed batter need less baking powder than two stage batters, because the creamed
batters get more aeration in the creaming stage.