Changing weights for different baking dish
 

Hello,
I have a recipe for a cake which requires 100gm of flour and 100gms of
butter and two 7" pans. If i change it to a 9" pan, do i
a) multiply the weights of flour and butter by 9/7?
or
b) multiply by ratio of areas i.e multiply by 81/49 (9^2/7^2) ?

Thank you for your time
Saptarshi

Changing weights for different baking dish
 

sapsi wrote:
> Hello,
> I have a recipe for a cake which requires 100gm of flour and 100gms of
> butter and two 7" pans. If i change it to a 9" pan, do i
> a) multiply the weights of flour and butter by 9/7?
> or
> b) multiply by ratio of areas i.e multiply by 81/49 (9^2/7^2) ?

The latter will give you the same depth of layer.
And congratulations on doing the maths right!!
So many don't have a clue...

Dave

Changing weights for different baking dish
 

On Sun, 10 Feb 2008 17:39:00 -0800, Dave Bell >
wrote:

>sapsi wrote:
>> Hello,
>> I have a recipe for a cake which requires 100gm of flour and 100gms of
>> butter and two 7" pans. If i change it to a 9" pan, do i
>> a) multiply the weights of flour and butter by 9/7?
>> or
>> b) multiply by ratio of areas i.e multiply by 81/49 (9^2/7^2) ?
>
>The latter will give you the same depth of layer.
>And congratulations on doing the maths right!!
>So many don't have a clue...

Probably as many as don't know the difference between the diameter and the
radius -- or the circumference and the area. 8;)

-- Larry

Changing weights for different baking dish
 

tiply by ratio of areas i.e multiply by 81/49 (9^2/7^2) ?
>
> The latter will give you the same depth of layer.
> And congratulations on doing the maths right!!
> So many don't have a clue...
>
> Dave

Thanks!
Rgds
Saptarshi