Thread: cake tin sizes
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Old 09-09-2005, 12:08 AM
Vox Humana
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"maria" wrote in message
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On Thu, 08 Sep 2005 13:54:53 +0100, Vox Humana


"maria" wrote in message
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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!

Then you missed the fundamental concept. You could apply this to any
goods: cakes, bread, cookies, ... You first convert all the
ingredients to
weight if necessary. For instance, if the recipe calls for 1 cup of AP
flour, you have to convert that to 120 grams of flour. One egg is 50
Since you are in the UK, I skipped this point as I assumed you were
using weight measures instead of cup measurements.

Once the ingredients are converted to weight, you choose a reference
ingredient (usually the one with the highest weight, like flour) and

that the 100% reference. You calculate the ratios from that as
explained in
the many sites at the link I posted. So if your cake recipe calls for
of flour and you want to increase the recipe to fit a 20% larger pan,

flour weight is increased to 360 grams. If the sugar is 100% of the
weight, it now 360 grams, also. If the fat is 20% of the flour weight,
now becomes 72g. If the weight of the eggs is 30% of the flour weight,
you use 108 grams of eggs. Technically, the amount of leavening agent
doesn't increase proportionally as the pan size increases, but within

limits of the home kitchen, I wouldn't worry about it. For very small
measurement like "1/4 tsp. of nutmeg" I just estimate.

If you need to calculate the weight of given amount of an ingredient,

are a couple of good methods. First, nutrition labels (at least in the
state the serving size in both cup and weight measurements. For
AP flours says the serving size is 1/4 cup or 30 grams. Therefore a cup
AP flour is 120 grams. If that doesn't work, you can find the data by
searching the USDA nutrition database:

If you search on "egg" you will find many choices including "whole, raw
After selecting that choice you will find that one large egg is 50


I pencil in the weights and percentages in my cookbooks as I go.

Wow thanks for the detail-- that makes perfect sense. Great.

No problem. It all seems very complex until you do it once.