Tillie Doyle
Baking pan conversions are essential for bakers to know, as they allow for flexibility in terms of the number of servings and the size of the pan available. A 9 x 13 pan is equivalent to a quarter sheet cake, and two of these pans placed side by side create a half sheet cake. This means that a half sheet pan is twice the size of a 9 x 13 pan. However, it's important to note that simply doubling a recipe meant for a 9 x 13 pan may not always work for a half sheet pan due to differences in depth and baking time.
| Characteristics | Values |
|---|---|
| Half-sheet pan size | 13" x 18" |
| 9x13 pan size | 9" x 13" |
| Number of 9x13 pans in a half-sheet pan | 1.5 |
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What You'll Learn
Converting pan sizes for baking
Baking is a precise art, and changing the pan size requires a bit of maths. It is easiest to calculate the conversions for rectangular and square pans, but you can work out the conversions for any baking project in any size or shape pan.
If you want to halve a recipe for a 13" x 9" pan, you can use an 8" square pan, as this has 79% of the area of a 9" square pan and slightly more than half the area of a 9" x 13" pan. You can also use two 7" x 5" pans with 2" sides, dividing the batter equally between the two smaller pans.
If you want to double a recipe for a 9" x 13" pan, you can use a 13" x 18" half-sheet pan. However, the cake won't bake as high as a cake recipe that is geared towards the 2" sides of a 9" x 13" pan.
If you are working with a round pan, you can find the area by using the formula πr² (i.e. 3.14 x the radius of the pan squared), then divide as normal.
It is always better to have a little extra batter than not enough. Once you've filled the pans halfway, use any remaining batter to bake a few cupcakes.
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Scaling recipes up or down
When scaling a recipe, it is essential to calculate the "conversion factor," which is the ratio of the desired volume to the original volume. This factor is then used to adjust the quantities of each ingredient in the recipe. For example, if you want to double a recipe, the conversion factor is 2, and you multiply each ingredient by 2. Similarly, halving a recipe would result in a conversion factor of 0.5, and each ingredient would be multiplied by this factor.
The shape of the pan also plays a role in scaling recipes. Rectangular and square pans are the easiest to work with when scaling, as the calculations are more straightforward. For round pans, the area must be calculated using the formula πr² (pi multiplied by the radius squared), and then the conversion factor is applied. It is important to note that the depth of the pan can also impact the baking time and the overall outcome of the recipe.
When scaling a recipe, it is always advisable to write down the new ingredient quantities before beginning. This helps prevent accidental errors, such as using the original amount for an ingredient instead of the scaled amount. Additionally, it is crucial to monitor the dish during the cooking or baking process, as the cooking time may need to be adjusted. Physical cues, such as colour, texture, and aroma, are often more reliable indicators of doneness than strictly adhering to a recipe's suggested cooking time.
In summary, scaling recipes up or down involves calculating a conversion factor and adjusting ingredient quantities accordingly. While this process can be applied to any dish, baking recipes may require more precision due to the importance of accurate measurements in achieving desired outcomes. Careful planning and attention during the cooking or baking process are essential to ensure successful results when scaling recipes.
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Adjusting baking time
Baking is a precise art, and changing the pan size can affect the cooking time and temperature. If you are halving a half-sheet pan recipe to fill a 9x13 pan, you will need to shorten the baking time. However, if you are doubling a 9x13 recipe to fill a half-sheet pan, you will need to increase the baking time.
The exact adjustments required will depend on the type of dish you are baking. For example, if you are baking a cake, you will need to be mindful of the chemical reactions and leavening agents in the recipe. Changing the pan size can affect the height of the cake, so you may need to adjust the baking time and temperature to ensure the cake rises correctly.
If you are baking a meatloaf or bread, you will need to consider the depth of the batter. A shallower pan will usually result in a shorter baking time, while a deeper pan may require a longer baking time and a lower temperature to prevent overbrowning.
It is important to use your best judgment when adjusting the baking time, as all ovens and pans perform differently. As a general rule, if you are using a smaller pan, you will need to reduce the baking time. If you are using a larger pan, you will need to increase the baking time.
Additionally, the material of the pan can also affect the baking time. For example, glass is a poor conductor of heat, so you may need to shorten the baking time when using a glass pan compared to a disposable aluminum pan. Dark pans also transfer heat more effectively than light-colored pans, so you may need to reduce the temperature when using a darker pan.
To make accurate adjustments, it is helpful to know the volume and depth of your pan. You can calculate the volume by filling the pan with water to the 2/3 mark and measuring the water into a cup. Then, compare this to the volume of the original pan to determine how much to adjust the baking time and temperature.
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Baking in a round pan
When it comes to the amount of batter you should use in a round pan, this will depend on the size of your pan and the number of layers in your cake. As a general rule, you should fill cake pans halfway, or two-thirds full at most. For example, a 9x2-inch round cake pan holds 8 cups of batter, but you would usually fill it halfway. If you're making a two-layer cake, you can use two 9-inch pans and fill them halfway, or three 8-inch pans, again filled halfway.
It's important to note that when substituting a different baking pan, you need to be wary of the baking time. The dimensions of the baked good will change, so always keep an eye on your cake and start checking for doneness earlier than the recipe states. If you're making a cake with multiple layers, it's a good idea to wrap each layer in plastic wrap and place them in the freezer for 30 to 45 minutes before frosting. This will make the cake hold together better and reduce the chances of it crumbling.
If you're halving a recipe that usually calls for a half sheet pan (13" x 18"), you can bake it in a 9" x 13" pan. However, keep in mind that your cake will not bake as high as it would in a pan with 2" sides. For this reason, if you're doubling a recipe that calls for a 9" x 13" pan, it's better to bake it in two separate pans rather than trying to bake it all in a half sheet pan with 1" sides.
Finally, when it comes to storing your cake, cakes made with whipped cream or frosting with butter should be refrigerated. However, refrigerated cakes tend to dry out, so it's best to eat them within a few days. Unfrosted cake layers can be frozen and will maintain their flavor for at least 3 months.
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Baking in a square pan
When baking in a square pan, it's important to choose the right material. Metal pans, especially those made from heavy-gauge materials, distribute heat evenly and yield consistent results. Light-coloured metal pans are generally preferred as darker pans can lead to overbrowning. Nonstick pans are also a popular choice as they make cleanup easier, although some bakers prefer uncoated pans for aesthetic reasons.
If you're looking for a square pan with sharp corners, the Williams Sonoma pan is a good option. Its heavy-duty construction ensures even heat distribution, resulting in perfectly square slices. However, pans with squared-off corners can be harder to clean due to small gaps in the corners that trap food crumbs. For easier cleanup, consider a pan with rounded corners, such as the Nordic Ware pan, which is made from one piece of aluminium with a rolled edge for stability and ease of handling.
When using a square pan, it's important to consider the depth of the pan and adjust your recipe accordingly. For example, if you're using a shallow pan, you may need to decrease the baking time. Additionally, if you're halving a recipe designed for a 9" x 13" pan, an 8" square pan will be a better fit than a 9" square pan.
Square pans are versatile and can be used for a variety of baked goods. Whether you're making cakes, brownies, or even meatloaf, don't be afraid to experiment with different sizes and materials to find the square pan that works best for your needs.
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Frequently asked questions
You will need 2 9x13 pans to make a half-sheet pan that measures 12"x18".
Yes, you can. However, you will need to halve the recipe and adjust the baking time.
A 9x13 pan is a 1/4 sheet cake and can feed about 24 people, depending on the size of cake that you cut.
