These tips really come in handy.
| | When the temperature drops and fall is finally here, my favorite way to stay warm is baking by a toasty oven. But more often than not, I'm baking for my family, rather than a full-sized crowd, which means I need to cut down my dessert recipes. Here are some baking-pan conversions and tips that have really come in handy when cutting down recipes or swapping in a different pan.
First, figure out the area of the pan. If you want to halve the recipe, divide the area by two. Then, find a similar-shaped pan that's half the area.
Helpful baking pan conversions: Don't have two 9-in. round cake pans? Use a 13x9-in. pan. No 11x7? Swap in a 10-in. cast-iron skillet. Or, multiply the recipe by 1.5 and use a 13x9 pan.
Keep in mind that deep, dense pan shapes, such as loaf pans, require a longer bake time than shallow pans, such as tart pans or jelly-roll pans. Bake in a similar-shaped pan—just a different size—for best results. | | |
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