Conversion guide


Oven temperature guide


Cake tin sizes

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.


Solid/liquid and gram to oz conversion


Calculating icing/sugarpaste/fondant rolled size guide

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.


Cake baking times

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).


Upscaling cake recipe quantities

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.


Technorati Tags: 


  1. Debra Fernandes says

    I have always wondered about “cups” is there a standard size or even better possibly a conversion thanks for any info Deb

    • says

      The rough conversion from 1 cup is 240ml or 240-250g but it differs somewhat depending on the ingredient. For example, 1 cup of flour differs from 1 cup sugar but it should work out OK if you use 240-250g in weight if you don’t have any cup measurements.

      They sell the cup measurements at all the supermarkets I’ve visited. So instead of converting, it’s easier to invest in some cup measurements. I’ve seen them priced between £2-4 for a metal set, or cheaper for a plastic set. They always come in handy too.
      Lisa {Sweet 2 Eat Baking} recently posted…Pumpkin Streusel Muffins

  2. Kandice Tynes says

    Hi, I want to make a tiered cake, but I would like to have 1 big recipe for the cake instead of mixing it a few different times for each pan size. How would I go about doing so?

  3. Natalie says

    Ok so I’m not math savvy and can’t seem to get conversions right.
    I’m doing a 3 tier, 3 layer square wedding cake (10, 12 & 14″ square) I have a wonderful recipe that I’ll be using but am unsure about the amounts. Your conversion was far easier them most I’ve come across
    Your conversion chart, is that only for a single layer? I’m doing a 3 layer.

    Again, I’m not math savvy but this would be very helpful.



Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge