Hi Lisa, that is very exciting! Huge congratulations to your son. I’m sorry in advance for the length of this reply: adjusting recipes can be a bit of a complex matter!

Unfortunately, I haven’t tested any of the three wedding cake recipes for any sizes other than the ones listed. However, I can help you with scaling the measurements: you’ll need twice as much batter to make the 6-inch cake into an 8-inch version and three times as much batter to make the 6-inch cake into a 10-inch version. If you consider these figures for the amount of batter as a ratio, it looks something like this: 1:2:3 (6-inch : 8-inch : 10-inch).

So, to go from the 10-inch to an 8-inch, you’ll need to multiply all of the ingredients by 2/3. To go from the 6-inch to the 10 inch, you’ll need to multiply all of the ingredients by 3.

You’ll probably find that you need to adjust the baking temperatures/times a little if you alter the size of the cakes: in general, I find it’s better to bake larger cakes at a slightly lower temperature for longer (to ensure they’re nicely cooked through!), while smaller cakes can withstand a little more heat. I’d definitely recommend testing this in advance, so that you can be super confident with the times/temps when the wedding comes around!

I hope that helps!

Many thanks

Lisa

You’re right— my mistake! It should be fixed now. In each individual layer of the cake it’s just the 1 splash of vanilla extract (so 3 splashes total across all 3 layers). I’ve listed the amount in ‘splashes’ rather than a specific measurement because you don’t need a whole lot (and vanilla is definitely a flavour that people have strong personal preferences about!): if I had to put a number on it, I’d say 1 splash = about 1/4 tsp here!

Thank you so much! You’re so right— it’s easy to forget that!

That’s brilliant— I hope your son loves the cake! I use large eggs for this recipe (for all of my recipes, actually!).

Thank you!! I love them too 🤩💙