Sam, baker's percentages can be used with all kinds of recipes, but one challenge in using it with a cake recipe designed for home bakers is that very small amounts of ingredients (like baking soda or powder, salt, etc.) often aren't listed in weight, which makes the conversion challenging. If you're simply looking to halve or double a recipe, simply using a conversion factor of .5 or 2 should work just fine. Baker's math becomes more important when working with more complicated conversion factors, larger conversions and with yeast breads. Hope this helps! Mollie@KAF

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