Sunday
11May2008
Baking pan conversions...yay!
Sunday, May 11, 2008 at 12:48AM Baking pan conversions...yay!: "
Have you ever run into this problem? You find a great cake recipe, but you don't have the size of cake pan that it calls for. Or you want to try that cake batter in an odd shaped cake pan. Well here is one way to solve this quandary. Check out the cake pan conversion chart over at allrecipes.com.
The chart is pretty extensive. The only problem is that it only lists conventional sizes of cake pans. This is offset by the fact that it also gives volume amounts for each size. So if you are using an odd shaped cake pan, you should be able to determine how much batter you'll need for it."
(Via Slashfood.)
tagged conversion, link, size, web in technique
conversion, link, size, web in technique 
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Reader Comments (9)
I have a recipe that makes bars in a 13x9 pan. If I cut the recipe in half, would it be suitable for a 9x9 pan? Or would there be too much/not enough batter?
Let's see… the area of the bottom of a 13 x 9 pan is 117 sq inches. a 9 x 9 is 81 sq inches. If we presume you're going for, say, 3 inches deep, that 351 cubic inches vs 243 cubic inches. That means that if you half the recipe, you'll only have enough batter for 175.5 cubic inches of volume. Which means you won't have enough.
What might work better is to make about 7/10 of the recipe size. That should give you the right about of batter.
I know that in non-bundt cake recipes, if you use that cake batter to make cupcakes instead, they recommend cutting the baking time in half.
can you bake rumcake as cupcakes?
No reason why not, Coco.
So, a recipe calls for 8 in round pans x 3. I want to make cupcakes. How many will I end up with and do I change the temperature?
great psot..
great post...
Baking pans come in a wide range of sizes, from a round cake pan to a loaf pan. Different size pans hold different capacities (volumes) of batters...It's amazing how affected baked goods are by the pan you use. Choosing the right ones for the job will ensure..
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