Caramelix Scale

The cake was written for an 18 cm pan. Yours is 24. The ganache has to pour, not set. The caramel must stop at exactly the right shade. Caramelix Scale is the calculator that lives next to your marble slab. Drag the rim of a pan to the size in your cupboard and the whole recipe follows: every gram, the eggs as whole eggs plus a spoonful, and a side view showing how deep the batter will stand. Tap the pan to turn a round into a square or a long tray, then keep the scaled version as a recipe of its own. For ganache, pull the line between chocolate and cream in the bowl. Marks on the side show where glaze, cake filling and rolled truffles sit for dark, milk, white or ruby chocolate, adjusted to the cocoa percentage on your bag. Enter the whole batch or just the chocolate you have, and get cream, glucose and butter in grams with a method to follow. Sugar gets a tall thermometer you slide…