![]() I’ve been baking cakes for years and have faced every cake batter dilemma you can think of. The golden rule is simple: The amount of cake batter per pan varies depending on the size and depth of the pan.Ĭurious to know more? Stick around. Getting the right amount of batter for different pan sizes-be it an 8-inch, 9-inch, or even a cupcake pan-can be a baking conundrum. If you’ve ever found yourself with an overflowing cake pan or, conversely, a cake that’s too thin and dry, you know the struggle is real. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way.Ever wondered how much cake batter per pan you really need? We challenged chefs of three different skill levels - amateur Desi, home cook Daniel, and professional chef Jurgen David, director of pastry research and development at the Institute of Culinary Education - to make us their take on a classic tiramisu. There are a few things you need, and a few more that aren’t technically necessary but are really nice to have. The tools you need to bake and decorate a 6-inch cake are exactly the same as those you need for standard 8- or 9-inch cakes. Doneness is measured either when a cake tester comes out clean, or when the surface has a light spring when touched. Or, if you think it’s close, give it only another three minutes. If a recipe calls for a 25-minute bake time for a 9-inch cake, start with 10 minutes for a 6-inch cake, rotate the cake in the oven (you’re always rotating your cakes, right?), then give it another five minutes. Keep the listed baking temp from the recipe the same, but don’t wander far from the kitchen. Once you’ve scaled down your ingredients, you can make the cake exactly to the recipe’s specifications-except when it comes to baking time. Write down your results-don’t do this in your head as you go!Ĭake math, step 3: bake-but watch the time Multiply the original larger recipe measurement by the percentage to find the measurement of each ingredient for your smaller cake. Next, we use these percentages to convert the ingredient measurements. So a 6-inch pan is 57% of an 8-inch pan’s area. ![]() For example: 29 in 2 (the area of 6-inch pan) divided by 51 square inches (the area of an 8-inch pan) = 57%. Divide the smaller pan area by the larger pan area to calculate your percentage. Now that we have the area of the pans, it’s easiest to work in percentages. Want to skip the pi part and get right to cake? Here’s a cheat sheet for the most common round cake pan sizes:Ĭake math, step 2: convert the measurements So for a 6-inch round cake pan, π x 3 x 3 = 28.26 in 2 (which, for sanity’s sake, you would round up to 29 in 2). Remember, the radius is half the diameter. The area of a round cake pan can be calculated by multiplying π (3.14 is good enough) by the radius of the pan, and then squaring it (in other words, multiplying it by itself). Of course, layer cake recipes rarely use square or rectangular pans, which means you’ll probably have to calculate the area of a circular pan. For square and rectangular pans, this is easy to do-just multiply the length and the height (a 9 x 9 pan = 81 square inches). To convert a recipe for any big cake into a recipe for 6-inch pans, start by determining the area of the larger cake pans. Need more details? Love to learn? Keep reading.
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