Use the following section to determine which baking pans can be substituted for others based on their full volume. Round Pans For example, if you want to adapt a 9-inch round cake to a 10-inch round cake, you’ll need to make adjustments. A 9-inch round cake pan is 63.5 square inches/holds 8 cups of batter. A 10-inch round cake pan is 78.5 square inches/holds 10-11 cups of batter. Without any adaptions, your 10-inch cake layers will be very thin. You’ll need to increase the batter by 25%. There are times when you may use something other than a standard round or square cake tin. Examples include bundt tins or fancy ones such as trains, boats etc for children's birthday cakes. Sometimes it can be difficult to calculate the correct quantity of cake mixture for these tins, so we need to work in volumes rather than sizes. The following chart gives the volume of each size standard tin and using this, you will be able to calculate the amount of mixture you need. The key points you should take from this conversions guide for square and round cake tins are: For a given size tin, a round cake tin will hold approximately 25% (a 1/4) less than a square tin Press the baking paper into the cake tin, making a crease where the sides meets the base and overlapping the corners.

We’ve allowed 30g/1oz buttercream icing for each cupcake and 20g/¾oz for fairy cakes. This is enough to pipe a modest rose, but not a skyscraper swirl. If you like a lot of icing, you may want to double the recipe. Fondant icing To make this, first slice the passion fruit into halves and, using a tsp, scoop all the flesh, juice and seeds into a bowl.If you want to change the units of your ingredients (for example, from grams to cups), make sure to use the cooking measurement converter. Don't forget that larger amounts of batter may require a longer baking time. however, for anyone interested in the mathematics, the following might be of interest. Advanced Conversions Guide For Square and Round Cake Tins Volume Comparision inch Bundt pans are the standard size. I actually have several that are 9.5 inches and most Bundt cake recipes still fit. By making a larger cake than the recipe and choosing a larger pan, you can expect longer baking times. The time may be only a bit longer if you fill the pan to the same height as the original recipe. If your converted recipe makes the cake much taller, then you might need to leave the cake in the oven for a substantially longer time. The material that your cake tin is made from will have an impact on your cake. The most common materials include:

Size. Choose the right size cake tin for your cake so that it will cook for the correct length of time and not overflow. inch square pan holds 12 cups of batter, the same as a 12×17 inch jelly roll pan, 10×3 inch Bundt pan, 10×2.5 inch springform pan, and a 9-inch tube pan. In this list, you’ll find common baking pan measurements and the volume of batter they hold. *** The amount listed is the total amount of batter each pan holds, but you usually only fill cake pans halfway (unless otherwise noted in the recipe you are using). Most measurements were taken at my home kitchen. Cross referenced with the always trusted Joy of Baking, as well. Measurement Conversions What works for me most of the time (because I don’t trust myself with too much math!) is to 1.5x the recipe or even making 2 batches of batter. (For best success, taste, and texture, I always recommend making separate full batches instead of doubling. Doubling risks over-mixing or under-mixing and could overwhelm your mixer.) Then, I use leftover batter to make a few cupcakes on the side to freeze for another time.

Inches to Millimetres Converter

inch Bundt pan holds 10-12 cups of batter, the same as a 10×2 inch round pan (10 cups), 9×2 inch square pan (10 cups), 10×2 inch square pan (12 cups), 11×7 inch pan (10 cups), 10×15 inch jelly roll pan (10 cups), 12×17 inch jelly roll pan (12 cups), 9×2.5 inch springform pan (10 cups), 10×2.5 inch springform pan (12 cups) and a 9-inch tube pan (12 cups). Straight walls - A cake tin with straight walls placed at a 90° angle will result in a more uniform cake with sharp edges that is excellent for applying fondant.