Posted in recipes and kitchen tips
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Yesterday, I gave you a Kitchen Measuring Equivalents chart. Today I am going to share my baking pan subsitutions chart. I have this copied on an index card and taped up inside my cabinet. We all have been there. We are baking a cake at the last minute for the church social or for dear Aunt May's 100th birthday party and when we go to grab that baking pan we need, it is gone. The children have decided that the round pan makes a great pool for Barbie, or that it makes a great corral for the turtle or new bug they found in the yard while they look up what the thing is in a book, or that is makes a great tomb for some doll (mental note: a little less Snow White), or that the husband thought it was the perfect place to put the bolts from the carborator he is rebuilding. Regardless of the excuse, you need a pan...quick! Here are pans you can use instead of the standard round. Note: all measurements are in inches. two 8x2 rounds = 10 x 3 1/3 bundt = 9 x 2 round = 8x8x2 square = 10 x 15x 1 jelly roll 10x2 round = 9x9x2 square 12-cup muffin tin = 8 1/2 x 4 1/2 x 2 1/2 loaf = 9 x 1 1/2 round = 8x8x 1 1/2 square special notes: First, you may need to adjust baking times. Generally, not always, deeper pans require a longer baking time. Not always, just when you are in a horrid hurry and really, really, really have to go to the bathroom and you are afraid if you walk away from the stove the cake will burn, will it take longer. Second, these are not exact. You need to watch how much batter is in the pan. I do not usually fill a pan more than 2/3 full. Else, it may overflow and then you will have to share the best way to clean a stove and air out a kitchen and explain how to turn off that horrid smoke alarm. Or gather the children around and tell them you are starting fire saftey week and you have set up a "fire" for them complete with smoke. Then ask, "Now what do we do since smoke is filling up the room?" |
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