How do you convert a recipe that fits into a 9 inch tart pan to a 11 inch tart pan?

Answer 1

If you are making a recipe that is for an 8"x8" square pan, and you want to use a 12"x12" pan instead, you should double your recipe (because the surface area of the 8" one is 64 square inches, and the surface are of the 12" pan is 144 inches, which is roughly double, although your cake may be a little thinner because it's a bit more than double).

If you're talking about round pans... the area of an 8" round pan is 50.2 square inches and the area of a 12" round pan is 113 square inches. A bit more than double. But I'd probably just double it as well.

Answer 2

Hmmmm, it seems to me that a 13x18 pan would hold as much as two 13x9 pans, since it is twice as long (assuming the depth is the same). I would think that if you double the recipe you will be okay.

Answer 3

The easiest thing to do would be to use the same amount of cake mix and just have a slightly thicker cake. The cooking time will be very similar, perhaps add on a minute or two. Alternatively, I suggest you use a calculator and change all of the ingrdients, althought this will be very difficult with eggs.

Answer 4

Multiply every quantity by 1.19 that would scale the indgedients by the size differential. That at least mathematically would work, cookery wise would expect it to work. Chemistry come in handy again!

Answer 5

12'' x 8'' = 96 sq in

9'' x 13'' = 117 sq in

117/96 = 1.22

So strictly you should multiply each quantity of ingredient by 1.22, or to put it another way, use approximately one fifth as much again.

In practice, I'd just use the recipe as is, you'll just get a wider, thinner cake.

Answer 6

If you have only a 9-inch cake pan and the recipe is for an 8-inch cake pan, then your cake batter will spread out thinner. So to get proper results you must either shorten the baking time or add more ingredients. To increase amounts of ingredients when you use a 9-inch cake pan you will want to add an extra quarter part of each ingredient to the recipe calling for an 8-inch cake pan.

Answer 7

Two 9" pans will hold about 12 cups, one 9 X 13 x 2 " oblong pan will hold about 15 cups. A longer baking time will be needed for the larger pan depending on the cake and baking temperature it could be 5 to 15 minutes longer. Anytime one uses a different size pan than what is suggested it is always good to keep an eye on the product.

Answer 8

It is not usually necessary to change a recipe at all when using two round pans instead of a rectangle pan. Simply divide the batter evenly between the two pans. The baking time may be somewhat shorter, so test the cakes after 25 minutes. If using a box mix, instructions and baking times for different pans are provided on the box.

Answer 9

A 9 x 13 x 2 baking pan has a volume of 15 cups, an 8 inch square pan holds 8 cups. You will have to cut the directions in half at least and still have a little batter left over.