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Dave's Garden Cookbook: BAKING PAN SUBSTITUTES

The 2001 Dave's Garden Cookbook

BAKING PAN SUBSTITUTES

By gardendragon

Category: Cakes, Cheesecakes and Icings

  Ingredients  
If a cake recipe calls for a pan size you don't have, here are suggested stand-ins for any size pans. If in doubt, move to a slightly larger pan, not a smaller one, to avoid overflows (batter should fill the bottom one-half to two-thirds of the pan). Remember when you change baking pans, the baking time will vary, so check for signs of doneness, cake tester inserted in the centre comes out clean and the top springs back when lightly pressed.

If You Don't Have This Pan: Try this Pan: Or this Pan:
8 inch (1.2L) round 8x4 inch (1.5L) loaf 10 - 12 muffin cups
9 inch (1.5L) round 8 inch (2L) square 14 - 16 muffin cups
8 inch (2L) square 9 inch (1.5L) round 14 - 16 muffin cups
9 inch (2.5L) square two 8 inch (1.2L) round 20 to 24 muffin cups
8 x 4 inch (1.5L) loaf 8 inch (1.2L) round 10 - 12 muffin cups
9 x 5 inch (2L) loaf 11 x 7 inch (2L) rectangle 16 to 20 muffin cups
11 x 7 inch (2L) rectangle 9 x 5 inch (2L) loaf 16 to 20 muffin cups or 9 inch (2.5L) square
13 x 9 inch (3.5L) rectangle three 8 inch (1.2L) round two 9x5 inch (2L) loaf
or two 8 inch (2L) square
10 inch (3L) Bunt pan two 9 inch (1.5L) round two 9 x 5" (2L) loaf
or two 8inch (2L) square


» Click here to print this recipe


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