What Stays Fixed

Scaling changes the amounts, not the target. Oven temperature stays the same whether you bake one loaf or six — heat the dough to the same temperature regardless of batch size. The doneness cue holds too: a cake is done when a probe reads the same internal temperature, not when a fixed timer ends. Scale the quantities; keep the temperature and the finish line where they are.

Match the pan to the batch. Double a cake but keep the original pan and the batter sits too deep — it overflows or bakes raw in the middle. Move to a larger or deeper pan, or split the batter across two. Because the depth changed, check for doneness early rather than trusting the original time.