Help! Need to convert a cake size . . .
Hi all -
I'm desperate for help on this - Google has failed. I need to convert a cake recipe from a 6-inch square pan to a 6-inch round, and the math is beyond me. How much batter would I need per pan - about 1 cup?
Thanks!
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7 Comments:
A six-inch square versus round pan? You shouldn't have to make any changes, actually. From my experience, they will be the same, or close enough. If you want to be really careful, just turn down the temperature of the oven by about 25 degrees, and then watch it a little more closely to make sure that it cooks well. But frankly, I have switched between those two types all the time, depending upon which pan that is clean at the time, and I have never had any issues. Good luck and happy baking!
Traveller at 2:51PM on 07/21/09
not that I can't do the math, but luckily I had this bookmarked. ;-)
http://www.joyofbaking.com/PanSizes.html
hmw0029 at 2:51PM on 07/21/09
oh oops sorry it didn't have the 6 in sq pan. haha
square: 6x6= 36
round: 3x3x3.14= 28.26
multiplied by the height is the mass. so it depends how tall the pans are..
hmw0029 at 2:54PM on 07/21/09
agree with Traveller... i would not make any changes at all. I believe that now without the corners you'll have less chance of overcooked corners even...
MadelynRodriguez at 3:00PM on 07/21/09
Measure some water out and pour into each pan. If both pans hold the same amount of water you don't need to convert.
tapioca at 3:19PM on 07/21/09
I agree. Lower the temp. since the cake will be a little thicker because the round pans are a bit smaller. Just keep an eye on it and test it before you think they are done.
xwafflesx at 3:19PM on 07/21/09
Don't lower the temp just adjust the time.
JerzeeTomato at 3:50PM on 07/21/09