Different Measurement To Use When Making Cakes.*

*
*Size 6 pan to size size 12 pan*

?? *Vanilla cake 6″*
Flour – 250g
Butter – 250g
Sugar – 150/200g
Baking powder – 1/2tsp
Eggs – 5
Milk – 3tsp

?? *Vanilla cake 7″*
Flour – 350g
Butter – 350g
Sugar – 250/300g
Baking powder – 1/2 teaspoon
Eggs – 7
Milk – 5tsp

?? *Vanilla cake 8″*
Flour – 450g
Butter – 450g
Sugar – 350/400g
Baking powder -1 1/2 tsp teaspoon
Eggs – 9
Milk – 7tsp

?? *Vanilla cake 9″*
Flour – 500g
Butter – 500g
Sugar – 400/450g
Baking powder – 1 1/2 tsp teaspoon
Eggs – 10
Milk – 8tsp

?? *Vanilla cake 10″*
Flour – 600g
Butter – 600g
Sugar – 500/550g
Baking powder – 2 teaspoon
Eggs – 12
Milk – 10 tsp

?? *Vanilla cake 11″*
Flour – 700g
Sugar – 600/650g
Butter – 700g
Baking powder – 3 tsp
Eggs – 14
Milk – 12tsp

?? *Vanilla cake 12″*
Flour – 800g
Butter – 800g
Sugar – 700/750g
Baking powder – 2 tbs
Eggs – 16
Milk -14 tsp

NOTE
??Use an egg for every 50g of flour

??The sugar in your recipes could be moderated to suit your taste ( some people prefer their cakes very sweet while some want theirs less sugary)

??For milk it depends on how creamy you want your cake to be.

?? *To have a very fluffy and light cake always cream your butter and sugar very well- up to the point where it’s dropping when scooped up….. You can start some days ahead of baking. You will get a very great result.