Cakes are baked in different sizes, so to make the cake have a suitable diameter according to your tin, I have put up a chart for calculation.
It means that you can convert cakes to your tin and to your need. You can make calculations from a smaller to bigger cake, as well as from a bigger to smaller one.
Calculation | from | from | from | from | from | from | from | from | |
---|---|---|---|---|---|---|---|---|---|
18 cm | 20 cm | 22 cm | 24 cm | 26 cm | 28 cm | 30 cm | 32 cm | ||
to | 18 cm | 1,00 | 0.81 | 0,67 | 0,56 | 0,48 | 0,41 | 0,36 | 0,32 |
to | 20 cm | 1,23 | 1,00 | 0,83 | 0,69 | 0,59 | 0.51 | 0,44 | 0,39 |
to | 22 cm | 1,49 | 1,21 | 1,00 | 0,84 | 0,72 | 0,62 | 0,54 | 0,47 |
to | 24 cm | 1,78 | 1,44 | 1,19 | 1,00 | 0,85 | 0,73 | 0,64 | 0,56 |
to | 26 cm | 2,09 | 1,69 | 1,40 | 1,17 | 1,00 | 0,86 | 0,75 | 0,66 |
to | 28 cm | 2,42 | 1,96 | 1,62 | 1,36 | 1,16 | 1,00 | 0,87 | 0,77 |
to | 30 cm | 2,78 | 2,25 | 1,86 | 1,56 | 1,33 | 1,15 | 1,00 | 0,88 |
to | 32 cm | 3,16 | 2,56 | 2,12 | 1,78 | 1,51 | 1,31 | 1,14 | 1,00 |
Calculation:
The chart is read from top to the bottom and from left to right. For example, if you have ingredients for a cake with diameter of 30 cm, and you want to make a cake with diameter of 24 cm, then you have to multiply ingredients from the original recipe with 0.64.
For example, if in a recipe for a cake with diameter of 30 cm, 300 g flour is written, then you calculate:
300 g flour x 0.64 = 192 g flour
If it is written 150 g sugar x 0.64=96 g sugar
If it is written 3 eggs (about 160 g) then it is calculated:
3 eggs x 0.64 = 1.92 eggs
If you weigh eggs (obligatory without shell) and use measuring unit g, then you calculate:
160 g egg x 0.64 = 102,4 g egg
All ingredients are calculated in this way.
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