Comments on: Conversion guide A UK baking blog featuring cakes, cupcakes, cookies, desserts & more! Recipes included, sugar rush guaranteed! Sun, 12 Nov 2017 09:07:22 +0000 hourly 1 By: Riekie Mon, 12 Dec 2016 09:56:19 +0000 I’m making a fruitcake – enough for a 23cm round tin. I do want to split it between two smaller round tins. Would 2 x 16 cm tins be large enough?

By: George Anderson Mon, 21 Nov 2016 13:09:15 +0000 I have a rectangular springform cake tin 28x7x19cm but don’t know how to convert a recipe can you help

By: Debbie Fri, 21 Oct 2016 11:52:42 +0000 Hi Lisa im making a fruit wedding cake ive got a recipe for a 8″ round but need to up scale to a 10″ round , by how much do i multiply the recipe ingredients

By: Jacquelyn F Wed, 05 Oct 2016 08:14:51 +0000 Hi,

I am new to baking ang have found a wonderful French sponge cake on you tube that requires two 10″ round pans, and I am wanting to use 2 8″ pans I have noted that you have suggested that the cooking time is the same, but how do I decrease the ingredients? Or do I just make it as suggested and throw away what is left over? Also, I appreciate this is probably a hard question, but the cake I have seen is white how much cocoa powder would you suggest adding to the two 8 ” cake trecipe, and any extra fluid.? Thanks.

By: Sylvana Sat, 27 Aug 2016 05:37:51 +0000 Hi Lisa,
My Traditional fruit cake recipe calls for a round 22cm (9″) tin but as I need to use a square tin (for cutting into gift size pieces for 50 people).
Will the temperature and cooking time stay the same for the square tin (I’ve reduced the tin to 8″) as the round tin recipe?
I cannot find a recipe on line for a traditional fruit cake that uses a square cake tin.
Thank you from Australia

By: Samar Thu, 18 Aug 2016 06:00:04 +0000 Hello
Thanks for your post
I need help with the measurement
I always make sponge cake for tres lache cake . But every time it comes different , sometimes falls or sink or comes perfect
I need exact ingredients for a 14″ by 14″ cake pan one layer cake

Thank you

By: Ibrahim Sun, 14 Aug 2016 12:10:45 +0000 hello Lisa,
whenever i try to bake a cupcake-mixture in a deep size pan and i get it spoilt, please is the mixture of cup-size different from loaf size? Thank you.

By: Lisa | Sweet 2 Eat Baking Mon, 08 Aug 2016 23:10:37 +0000 Hi Kate, As I don’t know anything about the recipe your daughter has ended up with, or what size cake that recipe yields, there’s no way in which I can help with that information.

However, most cake recipes yield an 8″ cake, so if that’s the case with the recipe your daughter is using, you should be able to use the up scaling chart above to help upscale the recipe to whichever size cakes your daughter wants.

By: Kate Sun, 31 Jul 2016 17:44:25 +0000 My daughter is baking her own wedding cake. She has experimented with several recipes, testing for flavor and freezability. She now knows which cake she’ll bake, but not how to convert to wedding cake volume. Is there a formula she can use?

By: Lisa | Sweet 2 Eat Baking Fri, 29 Jul 2016 21:22:15 +0000 Hi Annette! Gosh, who writes recipes stating .055lb? That’s odd to say the least. Definitely NOT one of my recipes!

However, I Googled this and calculated that .055 of a pound converts to 30 grams, which I know from experience with my mug cakes is 2 tablespoons (well, technically it’s 28g, but close enough, right?), or 1 ounce. or ⅛ of a cup.

Hope that helps? Happy baking!