Half Sheet Cakes: Doubling a 9×13 Recipe and Baking It Evenly
A doubled 9x13 recipe fits a deep 12x18 inch sheet cake pan, but a standard rimmed half sheet tray needs less batter…
6 min read
Category
Baking Conversions
Cocoa Powder vs Chocolate: How to Swap Them
Unsweetened chocolate swaps for cocoa plus fat, while sweeter chocolates also need sugar, and melted coatings or ganache are best left as…
6 min read
Milk Substitutes in Baking: Buttermilk, Plant Milks and More
Most milk substitutes swap one for one in baking, but fat, protein, sugar and acidity shift browning, tenderness and rise in ways…
6 min read
Springform Pan Conversions for Cheesecake
Converting a cheesecake between springform sizes means scaling the batter by area, then judging the bake by depth and wobble instead of…
6 min read
Cookie Scoop Sizes Explained
A cookie scoop's number is how many level scoops fill a US quart, so a #40 holds about 1½ tablespoons and a…
6 min read
Honey or Maple Syrup Instead of Sugar
Swapping sugar for honey or maple syrup works best when you use a little less, cut the other liquid, lower the oven…
7 min read
Pie Dish Sizes: Scaling Filling and Crust for 8, 9 and 10 Inch Pies
Moving a pie between 8, 9 and 10 inch dishes means scaling the filling by the dish's area or volume and the…
6 min read
Turning a Cake Recipe Into Cupcakes
Most butter and oil cakes bake well as cupcakes, and this covers batter per cup, the count you can expect and how…
6 min read
Baking in a Toaster Oven or Air Fryer: Temperature and Time
Small appliances bake hotter and faster than a full oven, so here are starting temperatures, timings, pan sizes and safety tips for…
7 min read
Which Oil for Baking? Neutral, Olive and Coconut Oil, Plus Swapping Oil for Butter
Neutral oil for most cakes, olive oil when its flavour fits, coconut oil with care, and about 25% more butter by weight…
7 min read