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Baking pan conversions…yay!

Started by thefoodgeek · 1 year ago

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 [...] ... Continue reading »

5 comments

  • lineage 2 adena

    7 months ago

    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?
    reply
  • thefoodgeek

    7 months ago

    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.
    reply
  • Liftchair

    3 months ago

    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.
    reply
  • Coco

    5 days ago

    can you bake rumcake as cupcakes?
    reply
  • thefoodgeek

    9 hours ago

    No reason why not, Coco.
    reply

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