Anyone who enjoys preparing cakes will be found in front of a problem that may seem trivial but not, the choice of mold size.
You are following a recipe that indicates a mold of a certain size or shape but you do not have that specific baking sheet or otherwise you want to change the recipe for a different mold, maybe to make it bigger, how to do it?
There are various shapes and sizes of pans and it is essential to use the mold of the right size for the success of your cake.
A too large mold for the amount of dough we have will make the resulting cake low and slightly soft.
While in a too small mold the cake will grow too much risking to tranship from the mold and above all remain raw in the center.
But that doesn’t mean we have to have all the molds of every size, now we will explain how with few calculations you can adapt the mold you have to every recipe.
Choose the mold according to the number of people
Depending on the number of people to which the cake is intended, we need a specific mold.
If we have 10 guests, and the recipe has the doses for 4 people, we need to know which mold to use for 10 people and can be both round, rectangular or square and then very important thing to calculate the proportions of the ingredients according to the surface of the mold we will use.
The following table shows the size of the moulds according to the number of people.
|
Number people |
Stamp Round |
Stamp Rectangular |
Stamp Square |
| 6 | 18 | 18 x 15 | 16 x 16 |
| 8 | 20 | 20 x 16 | 18 x 18 |
| 10 | 22 | 22 x 17 | 19 x 19 |
| 12 | 24 | 24 x 19 | 21 x 21 |
| 14 | 26 | 26 x 20 | 23 x 23 |
| 16 | 28 | 28 x 22 | 25 x 25 |
Calculate the proportions of the ingredients
If we do not have a mold of the right size we will have to find the right proportions ingredients.
Let’s put the example that the recipe we are using requires a 22 cm round mold and we have a round mold from 24, we will have to make a couple of calculations to proportion the ingredients, let’s see step by step.
We begin by calculating the area of our 24cm mold, so number 24 is equivalent to the diameter of the circle, we need the radius that is half the diameter, then 24/2 = 12cm.
Now that we have the radius we must perform the formula of the circle area, then “ray x ray x 3.14”, we will have 12 x 12 x 3.14 = 452.16.
Now we have to do the same with the 22cm mold, so we will have 11 x 11 x 3.14 which is equal to 379.14.
We have not yet to divide the largest area for the smaller one, so 452.16/379.14 whose result is 1.19.
This number, 1.19, is the proportion value of the ingredients, we will only multiply each ingredient for this number and we will have the updated recipe for a 24cm mold.
If the moulds are rectangular or square, we will only use the formula of the calculation of the rectangle area, then we measure two sides (long and short side) and multiply side x side, then the process for the proportion is the same.
