Calculating cake tins

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
Calculation		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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