- Oven temperature guide
- Cake tin batter size conversion (from round to square)
- Solid, liquid, gram to oz conversions
- Rolling and covering fondant / sugarpaste icing size guide
- Cake baking size, temperature and baking time chart (not sure how to adjust baking times with an upscaled recipe? See this guide)
- Upscaling or downscaling cake recipe quantities (multiplying recipe)
As a rule of thumb, a square tin holds about 25% more than a round tin of the same size. If you’re using a square tin for a round tin recipe, keep the temperature the same, and turn the cake during baking, as the corners tend to cook faster than the middle.
When rolling out fondant/sugarpaste, etc. icing, more is better. This guide assumes that the cake pan size/recipe has the most common size of a 3″ depth.
The chart below is a guide only to assist with approximate temperatures and baking times when upscaling cake batter. Adjust times for fan assisted ovens (remove 20°C from amounts below or look at the temperature conversion guide on page 1).
This chart helps down and upscale cake recipe quantities and assumes that the recipe you are using is the most common size/shape which is an 8 inch (20cm) round cake, 3 inch (7.5cm) deep. For square cakes, use the round quantities below and deduct 1 inch from the round cake chart, or alternatively, see the cake tin sizes chart on page 1.
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