Changing the Tin: Areas, Recipe Factors, Batter Depth and Bake Time
This lesson is part of the course
In this lesson
You calculate the areas of round and rectangular tins, the recipe factor that keeps the cake as deep as the original, the batter depth if you keep one batch, and an adjusted bake time from an illustrative depth rule.
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Lessons in this course
- The Scaling Factor: From 4 to 9 Servings and Rounding to Practical Measures Locked
- Cups and Spoons to Grams: A Density Table with XLOOKUP Locked
- Oven Temperatures: °C and °F, a Fan-Oven Offset and Gas Marks Locked
- Changing the Tin: Areas, Recipe Factors, Batter Depth and Bake Time Locked
- Scaling Eggs: Grams, Whole Eggs of Your Size and Rebalancing the Liquid Locked
- Trim and Cooking Yields: How Much to Buy for the Edible Amount You Need Locked
- One Shopping List from Several Scaled Recipes: SUMIFS, Packs and Leftovers Locked
- Capstone: A Scaled Recipe Card with Check Cells and Cost per Serving Locked