Baking in a different tin than the recipe calls for? Enter both pan sizes to see exactly how much to scale the recipe, and how to adjust the bake time.
Multiply the recipe by ×1.32
Your pan is 32% bigger than the recipe pan.
Compares how much each pan holds (base area times height) and assumes both are filled to the same fraction of their height. Measure the inside of the pan, from the base to the rim.
Cake pans of different sizes hold different amounts of batter. The converter compares the area of your recipe's pan with the area of the pan you want to use and works out how much to scale the ingredients, so the batter keeps the same depth. A deeper or shallower layer changes how long a cake needs, so check it earlier or later than the recipe says.
Yes. Scale the ingredients by the ratio of the two tins' areas, then keep an eye on the bake time, which usually changes when the batter is deeper or shallower.
Compare areas rather than widths. A 20 cm round tin has an area of about 314 cm², roughly the same as an 18 cm square tin (324 cm²), so the two are close to interchangeable.
Usually yes. A larger, shallower cake bakes faster, and a smaller, deeper one takes longer. Start checking a few minutes early and test with a skewer, which should come out clean.
The Glowing Constellation App works out ingredient costs, scales recipes and keeps your baking business organised.
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