We’ve all been there. A recipe calls for a square pan but all you have is a 9×13. “I’ll just decrease the baking time and it’ll be fine.” Come on, you know you’ve said it. I hate to break it to you (and to myself),
but actually, the pan isn’t just a suggestion. In baking, the best tip I can offer to you is to follow the recipe exactly. Cooking is different because you can play around with measurements and get creative but baking is more like a science and even the pan size makes a difference.
Don’t worry, I’m not about to tell you to go out and buy every type of pan that was ever created. There are some swaps that you can make and still end up with a really beautiful and delicious end product. You just need to put some thought into it. Remember how I said baking was like a science? It also involves some math (this is why bakeries are so great – let other people do the work so you can just eat and enjoy).
School Yourself: For real, if a recipe calls for an 8’’ round pan and you only have a 9’’ round pan, don’t make the mistake of assuming it won’t make a difference. It actually makes a huge difference. When you do the math you’ll see that a 9’’ round pan is 25’ percent larger than an 8’’ round pan. If you simply use the larger pan, your cake will be too thin, drier than desired, and probably less appealing color wise. So what are your options OTHER than purchasing the 8’’ round pan?
Increase the recipe by 25 percent to even things out. All you have to do is divide each ingredient by 4 and then add that number to the original amount. For example, if you need 2 cups of flour for the 8’’ pan recipe, use 2 ½ cups instead (2/4 = ½; 2 + ½ = 2 ½). If it comes down to eggs and you need half of one for your increased recipe, whisk it first and use half the liquid. Easy peasy.
That being said, there are a few instances in which a simple pan swap is totally acceptable:
- A 9’’ round cake can be baked in an 8’’ square pan without the need to modify your recipe
- Loaf pans and tube pans are typically interchangeable but you do want to consider volume each time you change it up.
Speaking of volume, depending on the type of cake you are making, pans should only be filled half way to two thirds so that batter doesn’t rise up and pour out over the sides. Heavy cakes and breads like banana bread (my favorite) can go up to two thirds of the height of the pan while lighter cakes, like a sponge cake, will rise more so it’s better to stop about half way. Of course, if the recipe you are following specifies something different, stick to the recipe.
The easiest way to get the most out of a baking recipe is to follow it exactly, even if that means buying a new pan. You can find great quality baking tools for super low costs at stores like Target or Home Goods and then you’ll at least be sure that if you followed the recipe step by step, you’ll end up with what you set out to bake. If a new pan is simply not an option (like if you’re like me and wait until the last minute to start preparing for holiday guests), then stick to the tips above and you’ll still be good to go!
Rebecca McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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