Scaling
Adjusting a recipe up or down to make more or less, by multiplying every ingredient by the same factor; also the bakery term for weighing out ingredients.
- Measurement, dietary and professional terminology
Scaling is easiest with weights in grams, since each amount can be multiplied without fractions. Divide the yield you want by the original yield to find the factor, then apply it to every ingredient. Eggs can be beaten and weighed when the math calls for part of one.
Pan size, depth and baking time do not scale in a straight line. A doubled cake batter is usually better split between two pans than baked in one deep pan.