Emilie Meyer
Baking pan substitutions are a common problem for home bakers. While some recipes may require specific pan sizes, it is often possible to use a different-sized pan by adjusting the recipe accordingly. For example, if a recipe calls for a 9 x 9 pan, you can use an 8 x 8 pan by multiplying the recipe by 0.79. Alternatively, you can use two 8 pans instead of a 9 x 13 pan, as the total area is similar. However, it is important to note that square pans generally require more batter than round pans of the same size, and that the cooking time may need to be adjusted depending on the thickness of the layers.
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What You'll Learn
Converting pan measurements
Firstly, it is important to understand the volume of the pan required for the recipe. One way to do this is to fill the pan with water to measure its capacity. The volume of the pan is important because too much batter can cause the cake to sink or overflow, while too little batter will result in a thin, shallow, and dry cake.
Secondly, the batter should be adjusted according to the pan's capacity. As a general rule, fill the pan halfway to ensure an even rise. If there is leftover batter, it can be used to make cupcakes or muffins.
Thirdly, the baking time may need to be adjusted. A larger pan may bake faster due to the shallower batter, while a smaller pan may need more time due to the deeper batter. If using a glass pan, the baking time may need to be increased, as metal pans conduct heat more quickly than glass.
- A 9" x 13" pan is equivalent to an 8" or 9" round pan for the Lemon Bliss Cake recipe.
- A 10" x 15" jelly roll pan can be substituted with a 9" square pan, an 8" square pan, or a 9" round pan for baking bars.
- A 9" square pan can be used instead of an 11" x 7" pan for the Late Summer Berry Torte recipe.
- For a high-rising cake, a 9" round pan is recommended, but if the batter looks skimpy, an 8" round pan 2" deep will also work.
- To convert a 9x9 pan measurement to an 8x8 pan, multiply the ingredient amounts by 0.79 for a slightly taller bake, or use 2/3 of the amount for a scant bake.
It is important to note that some recipes, such as sponge cakes, may require a specific pan size and cannot be easily converted. Additionally, when converting pan sizes, it is easier to scale a recipe up or down if ingredient weights are provided, especially in metric measurements.
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Scaling recipes up or down
Firstly, it's important to note that baking is a little more complex than cooking in this regard. Baking relies on chemical reactions and precise measurements of leavening agents, so scaling up or down is a little more challenging and may require some trial and error.
When scaling a recipe, the measurements may no longer be appropriate. For example, if a recipe calls for 4 ounces and you want to quadruple the amount, the new amount would be 16 ounces, or 1 pound. Converting to weight can decrease the margin of error and improve accuracy. Dry ingredients, in particular, should be measured by weight rather than volume.
There are online calculators that can help with scaling recipes, which can take the guesswork out of the process. You simply enter the ingredients, and the calculator will adjust the quantities accordingly.
For those who prefer to do the calculations manually, there are some simple rules to follow. For rectangular and square pans, the maths is relatively straightforward. You can multiply the recipe by the scaling factor, which will give you a taller bake, or you can use two-thirds of the recipe for a slightly shorter bake. For example, a 9x9 square pan recipe can be used in an 8x8 square pan by multiplying each ingredient amount by 0.79.
For round pans, the process is similar, but you need to calculate the area of the pan first using the formula πr² (3.14 x the radius of the pan squared). Then, you can divide the ingredient amounts as needed.
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Adjusting baking times
The key consideration is the depth of the batter in the pan. If the batter is shallower, the centre will dry out faster, so you should decrease the baking time and raise the temperature. If the batter is deeper, it will need to bake for longer.
It is important to keep an eye on the oven and check for doneness earlier than the recipe states. If the cake looks like it is getting too brown, you can turn the temperature down by 25 degrees for the last 15-20 minutes.
When substituting a pan, it is best to use one that holds the same amount of batter. You can measure the volume of your pan by filling it with water and then pouring the water into a measuring cup. The batter should fill the pan by one-half to two-thirds, allowing for rising.
If you are using a larger pan, you will need to increase the amount of batter. To calculate the percentage increase, subtract the original amount of batter from the new amount, divide that number by the original amount, and then multiply by 100.
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Substituting pan shapes
When substituting a pan, the first thing to consider is the depth of the pan. If the depth is the same, you can use square inches to convert the amount of batter required. For instance, an 8" x 8" square pan is 64 square inches, and a 9" x 9" square pan is 81 square inches. So, if you are substituting an 8" x 8" pan for a 9" x 9" pan, you would multiply the recipe by 0.79, or use two-thirds of the recipe for a scant amount.
If you are substituting a square pan for a round pan, you will need approximately one-third more batter for the square pan. For example, a 9" square pan will require more batter than a 9" round pan to fill the corners.
You can also substitute two smaller pans for one larger pan. For example, two 8" pans can be used instead of a 9" x 13" pan, as the total square inches are similar.
Additionally, the type of pan can impact baking time and temperature. For example, metal pans conduct heat more quickly than glass, so if using a glass pan, you may need to bake for a few minutes longer.
It is always better to have a little extra batter than not enough. You can use any remaining batter to make a few cupcakes.
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Calculating square inches
While baking, you may come across a recipe that requires a specific pan size, such as an 8x8 pan. If you don't have the exact pan size specified in a recipe, you can calculate the square inches of the pan you do have to determine if it is suitable. Square inches refer to the area of a square with each side equal in length. This calculation can be done for any shape, including rectangles, triangles, parallelograms, trapezoids, hexagons, and circles.
To calculate the square inches of a rectangle or a square, you need to multiply the length and width of the area in inches. For example, if you have a rectangular pan that is 9 inches long and 13 inches wide, the area in square inches is 9 x 13 = 117 square inches.
For circles, the formula is Area = pi x r^2, where "r" is the radius of the circle. If you have a round pan with a 9-inch radius, the calculation would be pi x 9^2, which equals approximately 254 square inches.
If you are using a different shape, such as a triangle or a hexagon, the calculations are slightly more complex. For a triangle, you would multiply the base by the height, and for a hexagon, you would multiply the perimeter (the sum of the lengths of all sides) by the apothem (the distance from the center of the hexagon to the midpoint of a side) and then halve the result.
By calculating the square inches of your pan, you can determine if it is suitable for a recipe that calls for a specific pan size, such as an 8x8 pan. It is important to note that while using a different pan size may work, it may affect the baking time, temperature, and the final outcome of your baked goods.
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Frequently asked questions
It depends on the recipe. If you are making a cake, you will probably need to bake it in an 8x8 pan. If you are making brownies, you can use a long pan instead of an 8x8 pan.
If you have a recipe that calls for an 8x8 pan and all you have is a 9x9 pan, you can multiply the recipe measurements by 0.79 for an exact conversion.
Square pans require more batter than round pans of the same size to fill the corners. You will need approximately 1/3 more batter for a square pan.
Bundt cakes typically bake at the same temperature as other cakes but for a much longer period of time.
You can use a different recipe or buy the specified pan. However, you may already have a suitable alternative pan in your kitchen. For example, a 9" x 13" pan can be substituted with two 8" pans.
