It's a bad example because no one meant to imply that the ratio of ingredients is the only factor in baking. It is also a bad example because the thread is not about baking. It is also a bad example because it assumes that we're dumb enough to double the ingredients and double the size of the food item being made and assume it will come out tasting the same.

It won't be binding to the people who aren't there.

I've directly told you that I know it doesn't work that way. If that doesn't convince you that I know it doesn't work that way, then nothing else I can say will.

Remember to vote on the age of Universe, too.

If you have one 10 cm baking form and one 20 cm baking form, you might want to adjust something in the ratio of ingredients, as well as the baking time and temperature. Usually one mixes the baking powder with the flour. Usually one is advised to add and mix the baking powder in the last addition of flour when mixing the batter, so that the reaction doesn't start too early. With a big amount of batter you still have to mix for a longer time, which might need a proportionally bigger amount of baking powder. This is just one theoretical aspect of where the proportions might vary depending on the size.

It's also obvious that a thicker layer of batter in a form needs more power for the gas pockets to develop.

My absolute favourite cake recipe is a chocolate cake, where you just mix everything. You use cocoa powder, no "real" chocolate. No eggs, no butter/margarine, instead you use oil. The magic CO₂ bubbles are caused by vinaigre and baking soda.

I never claimed that the ratio was the only important thing. LennyLen just seems to think I did.

When I made my original post on this subject, it was in direct response to someone who was implying that some ingredients (the example given was caramel) need to have the same amount regardless of how much food you are trying to produce. Thus a recipe that called for a half cup of caramel for three servings would also require a half cup of caramel for six servings and for twelve servings. I merely stated that the ratio of ingredients is important.

I didn't specify any of the other important things for two reasons:

One, I assumed that most people understood that the ratio of ingredients was not the only important factor.

Two, the thread was about measuring systems. I didn't feel like starting a tangent about baking by going over all of the things that are important when changing the amount of end product you want to produce. I guess I should have done that, it would have saved a lot of trouble.

I guess hindsight really is 20/20.

There's nothing left to discuss.

You do realize I was joking?
That's why I put those smilies in that post.

I tend to not include smilies when I quote someone. Unless they're in the middle of the quote.

True... dammit, now I have to start quoting smilies.

This is Allegro.cc. There's still plenty of opportunities for that.

There's still plenty of opportunities for that.