Wedding Cake: The Math II

Using what I learned about how the recipes work with respect to the number and size of the tiers for the finished cake, I determined that I really need a spreadsheet that automatically adjusts any recipe for the exact required quantities. So, this is what I plan to do to make such a spreadsheet:

The Method for Batter Quantity:

1. Number of  tiers
2. Size of each tier
3. Standard batter quantity per pan
4. Total cake batter required
5. Size of mixer bowl

The Method for Recipe Sizing:

1. For each ingredient, include column for quantity units (cup, T, t, etc.)
2. For ingredients that provide qty as individual items (eggs, etc.) include look up table for standard sizes used.
3. Add a conversion column for normalizing the quantity of the item so that it can be added together to provide the resulting quantity of the finished batter.
4. Add columns for ingredient input for the original recipe, then add conversion columns for .5, 1, 1.5, 2, etc., which converts the quantities of the original recipe for the quantity required for each recipe-size increment.
5. At the bottom of each column for each adjustment, show the resulting batter size based on the earlier normalization.

The Method for Determining the Final Batter Quantity and How Much to Make each Time:

1. Based on the results for the final batter size, distribute that across the quantity required for each tier and group the recipe based on maximum size of the mixing bowl.

Version 2 and 3 of the spreadsheet can include exact ingrediates required for the exact number of batter need for each tier.

Also, frosting needed for each tier is a must.

Then I need to make the spreadsheet user friendly and figure out how to post on this blog for others to use.