Cake tins

[iqii78]

Heyyy I just had a question how do you know what cake tin size to use with the cake batter your making and if you have smaller tins how do u make the recipe ingredients smaller quantity?

 

[Norcalbaker59]

Heyyy I just had a question how do you know what cake tin size to use with the cake batter your making and if you have smaller tins how do u make the recipe ingredients smaller quantity?

The recipe should state the size tin.

Scaling a cake recipe can only be done properly if you bake in metric weight. Volume cannot be scaled. If you bake in metric and don’t mind doing some math, let me know and I will post the instructions. I already have it written down since I’ve been asked before. But no since posting if you don’t bake in metric.

 

[iqii78]

I’ve tried finding the tins but when I type in 4incg cake tins diff ones come up.
and yes can you post some of the instructions that would really helpful.

 

[Norcalbaker59]

The formula to scale is the same no matter what size round pans you want to change out.


Scale round cake pan



ROUND I will use 8” & 10” pans for this example



STEP 1: FIND AREA OF THE PANS
r² • π = AREA
(radius squared x pi = area)
Radius is 1/2 of the diameter. pi = 3.14

• Find the radius: 8 ÷ 2= 4
• Square the radius: 4 x 4 = 16
• Multiply radius by pi: 16 x 3.14 = 50.24
• Area of 8” round pan: 50.24

• Find the radius: 10 ÷ 2= 5
• Square the radius: 5 x 5 = 25
• Multiply radius by pi: 25 x 3.14 = 78.5
• Area of 10” round pan: 78.5

STEP 2: DIVIDE THE AREA OF THE LARGER PAN INTO THE AREA OF THE SMALER PAN


78.5 ÷ 50.25 = 1.56

The quotient 1.56 is used as the multiplier



STEP 3: MULTIPLY EACH INGREDIENT BY THE MULTIPLIER

To scale up to a 10” pan, multiple each ingredient by 1.56.
Example ingredients from recipe below:

• water 51.6 x 1.56 = 80.49 ml - use 80 ml of water for a 10” tin
• semi sweet chocolate 64.5 x 1.56 = 100.62 g — use 101 g semi sweet chocolate for a 10” tin
• egg yolk 51.6 x 1.56 = 80.49 ml — use 80 ml egg yolk for a 10” tin
• canola oil 46.44 x 1.56 = 72.44 — use 72 ml for a 10” tin

=======================================

to scale DOWN from 10” to 8”

Divide the AREA of the smaller pan into the area of the larger pan

50.35 is the area of the 8”
78.5 is the area of the 10”

50.35 ÷ 78.5 = 0.64

0.64 is the multiplier to scale from a 10” pan down to a 8” pan.

The example recipe is for an 8” pan. Just using this recipe as an example since the steps are the same, just multiply each ingredient by the multiplier just like above.

• Water 51.6 x 0.64 = 33.0 ml
• semi sweet chocolate 64.5 x 0.64 = 41.28
• egg yolk 51.6 x 0.64 = 33.0 ml
• canola oil 46.44 x 0.64 = 29.72

Example recipe chocolate chiffon cake

	5 - 8” cakes	baker’s percentages	1 - 8” cake
water	258 ml	60.00	51.8
semi sweet chocolate	322.5 g	75.00	64.5
egg yolk	258 g	60.00	51.6
canola oil	232.2 ml	54.00	46.44
vanilla extract	8.6 ml	2.00	1.72
cake flour, sifted	430 g	100.00	86
baking powder	20 g	4.65	3.99
baking soda	5.71 g	1.33	1.14
granulated sugar #1	516 g	120.00	103.2
Egg whites	455.8 ml	106.00	91.16
granulated sugar #2	240.8 g	56.00	48.16
cream of tartar	3.87 g	0.009	0.77
	Total Batter Weight	Total Baker’s Percentages	Total Batter Weight
	2751.48 g	638.99	550.28
550g per 8” pan