Input the baking pan size from the recipe. For our example, you need to choose the round shape from the drop-down list and enter 6 inches as the pan diameter. If you have any information about the pan height, you can change it in Advanced mode – let's say that we know our pan is 2 inches high. In the default mode, the heights for both pans are the same, so we're actually comparing pan area, not volume. Type. Cake tins come in many types for baking different cakes, from layer cakes and muffins to tarts and bundt cakes. If you want to calculate a pan’s volume yourself, it’s so easy! Simply fill your pan with 1 cup of water at a time and count until it’s full. That’s what I do!

You should think carefully before using a different tin shape to the one specified in a recipe. Cakes that are cooked in round cake tins are usually intended to be light and fluffy, rather than dense and squidgy. Light and fluffy cakes like sponges contain equal amounts of sugar, fat, flour and eggs. This produces a dry crumb. Dense and squidgy cakes have a higher ratio of sugar, fat and liquid ingredients. This produces a moist crumb. If you cook a drier cake in a square cake tin, then it is danger of dying out at the corners by the time the centre is cooked. You can try to mitigate this by making the following adjustments: The depth of a cake tin will depend on the type of cake you are baking. Shallow cake tins are great for layer cakes as they are easier to cut in half. A deep cake tin, such as Mondo Pro Deep Round Cake Pan, is perfect for statement cakes at special occasions, as well as denser cakes with high sides like fruit cake. Cake tin colour finish options and the benefits (light finish vs dark finish)Size. Choose the right size cake tin for your cake so that it will cook for the correct length of time and not overflow.

If you want to change the units of your ingredients (for example, from grams to cups), make sure to use the cooking measurement converter. Don't forget that larger amounts of batter may require a longer baking time. The standard advice is to fill cake tins between half to two-thirds full with raw batter. Half-filled is best for light and fluffy cakes like Victoria sponge, as these will rise a lot in the oven. Two-thirds is best for denser cakes like banana cake, as these will not rise so much. Denser cakes are generally those that do not use the creaming method to blend granulated sugar into butter. For example, the methodology for making Jamaican ginger cake involves melting the sugar and butter in a pan. Most gluten-free cakes are naturally dense, and so cake tins should be filled two-thirds full if you are baking without wheat flour.Now divide the mixture between the two tins, level it out and place the tins on the centre shelf of the oven. The cakes will take 30-35 minutes to cook, but do not open the oven door until 30 minutes have elapsed. inch springform pan holds 12 cups of batter, the same as a 10×2 inch square pan, 12×17 inch jelly roll pan, and a 9×3 inch tube pan. Preparation is only one half of the baking equation. Once you’ve created the perfect mix for a light, fluffy sponge or a moist fruit cake, it’s down to the baking to bring out the best results. We’re here to help at every stage of the process, not only with baking utensils and ingredients, but with cake bake trays and tins in different shapes and sizes - all made to the same unbeatable standard of quality we’re known for. Recipes for larger layer cakes mix and bake one layer at a time, so you can mix a manageable amount of batter and re-use a single large tin.