Baking Tin Size Converter
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Other tools you may find usefulHow to convert a recipe to another mold?
When the recipe is for a pan of a different size than yours, the amount of ingredients must be scaledin proportion to the surface of the bottom, not to the diameter. The mold converter counts the area of both molds and gives you a ready multiplier - just multiply each ingredient by it.
Formulas for the area of the baking tin
- round / cake tin:π × (diameter/2)²,
- rectangular / square:side a × side b.
Example: recipe for a 24 cm cake tin (area ~452 cm²), and you have 20 cm (~314 cm²). Multiplier 0.69 - 4 eggs make approximately 3.
How to convert a recipe into another form - the area rule
The amount of dough depends onthe surface area of the bottomof the pan (at the same baking height). For round cake tins, conversion factor = (new diameter ÷ old diameter)². Example: recipe for an 18 cm cake tin, you have 24 cm → (24÷18)² = 1.78 - ingredients×1.8. From round to rectangular you compare the areas: circle 24 cm ≈ 452 cm², sheet metal 20×30 = 600 cm² → ×1.33.
| From mold → | to 18 cm | to 20 cm | to 24 cm | to 26 cm |
|---|---|---|---|---|
| 18 cm | 1.00 | 1.23 | 1.78 | 2.09 |
| 20 cm | 0.81 | 1.00 | 1.44 | 1.69 |
| 24 cm | 0.56 | 0.69 | 1.00 | 1.17 |
| 26 cm | 0.48 | 0.59 | 0.85 | 1.00 |
Baking practice - what to watch out for
- Round the eggs wisely:2.5 eggs = 2 eggs + yolk or break the third one and add half.
- The baking time increases slower than the amount of dough- if the form is 1/3 larger, extend the baking time by 10-20% and keep an eye on the stick; do not change the temperature.
- Cheesecakes and moist cakes in a larger form turn out lower - it is better to increase the ingredients rather than bake a "thin" cheesecake.
- The grammage in the recipe is more precise than cups - thegrams to tablespoons converter and ml to grams.
Capacity and dimensions of the most popular molds
When the recipe specifies a form that you don't have, it helps to comparecapacity and bottom area- they decide how much dough will fit and how high the cake will be. Below are approximate data for typical forms (approximate values depend on the height of the sides):
| Mold | Typical dimensions | Bottom area | Approximate capacity |
|---|---|---|---|
| Round cake tin | 18 cm | ~254 cm² | approx. 1.3 l |
| Round cake tin | 20 cm | ~314 cm² | approx. 1.6 l |
| Round cake tin | 24 cm | ~452 cm² | approx. 2.3 l |
| Round cake tin | 26 cm | ~531 cm² | approx. 2.7 l |
| Cake tin | 30×11 cm | ~330 cm² | approx. 1.5–2 l |
| Square baking tray | 23×23 cm | ~529 cm² | approx. 2.6 l |
| Muffin tin (12 pcs.) | hole ~7 cm | — | approx. 80-100ml/pcs. |
| Cupcakes/mini muffins | opening ~4–5 cm | — | approx. 30–40 ml/pc |
Practical substitutions:24 cm cake tin ≈ 23×23 cm baking tray(fields ~452 vs ~529 cm² - the difference is small, the cake will be slightly lower), and20 cm cake tin ≈ 30×11 cm cake tinin term