Calculating Ingredients for Various-Sized Baking Pans/Dishes
Hello! I would like to specifically bake cakes from scratch for 1, 6'' baking pan. How do I calculate the ingredients for this sized pan and any other sized pan or pie dish that's not 9"? Thank you!
Comments
Hi Jenise - Stella Parks over at Serious Eats did a great article on scaling recipes here. You will need to divide the total weight of ingredients in the recipe by the total amount of batter needed (for a 6" pan she says you will need 12 ounces of batter) to yield the multiplier. I would recommend using a scale to weigh ingredients rather than try to figure out volume measurements. This may prove tricky when breaking up eggs. To figure out weights of eggs it's easiest to whisk together a whole egg and weigh it and then remove or add to get the weight you need. See Stella's linked article for more helpful tips and clarification. Good luck! Best, Lynn C.