Thanks very much! I went to that site however and found conversions for
bread but not cakes. That means I am not sure how to convert the eggs,
sugar or other things that are in a cake but not in bread!
>
> You can convert the recipe to "baker's percentages" and then scale the
> recipe up or down to fit the pan.
> http://www.artisanbakers.com/percentage.html
>
> http://www.google.com/search?sourcei...7s+percentages
>
>



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