How do I convert a recipe from an 8 inch to a 10 inch tin?

Multiply every ingredient by 1.56. The base of a 10 inch round tin is about 78.5 square inches against 50.3 for an 8 inch, so it takes just over one and a half times the mixture at the same depth.

How do I halve a recipe with 3 eggs?

Halving gives 1.5 eggs. Beat two eggs together and weigh out the share you need. A medium egg out of its shell is about 50 g, so 1.5 eggs is about 75 g.

Can I scale from a round tin to a square one?

Yes. Pick a shape for each tin. A 20 cm square tin holds about 27% more than a 20 cm round one, so the recipe goes up by ×1.27.

Should I change the baking time?

Usually, but not by the same factor. A deeper or wider cake takes longer to cook through at the same temperature, so start checking at the original time and test the middle with a skewer.

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Scale a recipe to the batch you are making.

Paste or type the ingredients, then scale them to the number you need, or from the tin the recipe was written for to the one you own. Weights stay in grams and kilos, and counts stay counts.

Recipe

Makes

Ingredients, as written

Scale it by

Making

Fill in what the recipe makes to scale by a number of cakes, buns or slices. Left blank, it counts as one batch.

Your recipemakes 1 · ×1

Type or paste the ingredients and the scaled amounts appear here.

Scaling is the easy part

In BakeCheck a recipe is costed at your prices, scales with its costs, and prints its own allergen label.

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Tins scale by area

A 10 inch tin is a quarter wider than an 8 inch one but holds over half as much again, because the mixture fills the base. Going from 8 to 10 inches takes ×1.56, not ×1.25, to bake at the same depth.

What it leaves alone

Teaspoons, cups and ounces stay as written and scale as a number, so 2 tsp doubles to 4 tsp rather than turning into millilitres. Baking times are not changed: a bigger cake usually needs longer, so test it early.

Nothing is sent anywhere

The recipe stays in this browser. It is shared with the other free tools here, so a recipe typed into the label maker is already filled in when you open this page.

Common questions

How do I convert a recipe from an 8 inch to a 10 inch tin?: Multiply every ingredient by 1.56. The base of a 10 inch round tin is about 78.5 square inches against 50.3 for an 8 inch, so it takes just over one and a half times the mixture at the same depth.
How do I halve a recipe with 3 eggs?: Halving gives 1.5 eggs. Beat two eggs together and weigh out the share you need. A medium egg out of its shell is about 50 g, so 1.5 eggs is about 75 g.
Can I scale from a round tin to a square one?: Yes. Pick a shape for each tin. A 20 cm square tin holds about 27% more than a 20 cm round one, so the recipe goes up by ×1.27.
Should I change the baking time?: Usually, but not by the same factor. A deeper or wider cake takes longer to cook through at the same temperature, so start checking at the original time and test the middle with a skewer.

What BakeCheck does when the baking is a business

This page works out one thing, once. BakeCheck keeps the record behind it — the ingredients, what each product is made of, the allergen declaration, and a label you approved on a date you can point at. All of that is on the free plan.

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