Are you trying to find the perfect Baking Pan Substitutes without sacrificing quality and taste?
You may read a lot of blogs telling you how to measure data and do mathematical calculations.
If you are bored with all these calculations. Then, look no further! In this blog post, we’ll discuss all the Baking Pan Substitutes, as well as a few handy tips that will make your kitchen endeavors easier and more efficient.
We’ve put together an extensive guide with everything you need to know about finding the right replacement for any of your baking pans needs. Read on to learn more!
The first thing for you is the conversion between different basic units of baking materials
1/8 teaspoon=0.5ML 1/4 teaspoon=1ML
1/2 teaspoon=2ML 3/4 teaspoon=4ML
1 teaspoon=5ML 1 tablespoon=15ML
2 tablespoons=25ML 1/4 cup=50ML
1/3 cup=75ML 2/3 cup=150ML
3/4 cup=175ML 1 cup=250ML
2 cups=500ML=1 pint 3 cups=750ML
4 cups=1L=1 quart (quart)
1/16 inch(inch)=2mm 1/6 inch=3mm
1/4 inch=6mm 1/2 inch=1.5cm
3/4 inch=2cm 1 inch=2.5cm
Measuring the size of a baking mold is an important step in ensuring your masterpiece is of just the right size.
To get started, all you will need is a ruler or measuring tape. Measurement should be taken on the inside edge to the inside edge, such as long sides and short sides.
Make sure you measure in centimeters or inches, depending on what unit you are using in your recipe instructions, and take each measurement twice to ensure accuracy
Proper measurements are important for baking success; and to find the size of your baking mold correctly, the best tool to use is a ruler.
Start by placing the ruler vertically from the bottom edge of the pan and measure directly up, even if the edge is slightly slanted.
How exactly you hold your ruler may seem insignificant but it makes all difference;
Pour pre-measured water by the cupful until the pan is filled to the brim with water.
Depending on how many cups are required, this may be just one or two cups or up to three or four cups.
Once you’ve poured in enough water to fill your baking mold, pour out any water left over and your mold should be an exact match to the desired volume of liquid ingredients required for a recipe that specifies measurements in terms of cups or bowls.
Once you know the amount of raw material for a certain size mold, it is easy to calculate the amount of raw material for another size mold based on the volume proportionality.
For example, the volume of mold A is 1 liter (1 liter = 1000 cm3) and the volume of mold B is 2 liters.
The ingredients needed for mold A are 100 grams of flour and 50 grams of eggs, so the weight of flour needed for mold B is: volume of B / volume of A * 100 grams = 200 grams, and the weight of eggs is: volume of B / volume of A * 50 grams = 100 grams.
Note： If the mold is live-bottomed or has holes at the bottom like a toast box, the embarrassing situation of leaking water while filling will occur.
There are two ways to solve this problem, one is to seal the edges or holes with butter, syrup, and other sticky substances, refrigerate them to harden, and then fill them with water to weigh them;
The other method is to fill them with fine particles (such as millet, sesame, etc.) instead of water, and then calculate the weight ratio of the filling of the two molds, you can get the volume ratio of the two, the accuracy of this method depends on the fineness of the particles.
If you do not want to calculate the number, we prepare the list below.
With the List of Size conversion, you can easily know the size of the baking pan substitute.
8inch × 1.25-inch round pan
8-inch × 1.5-inch round layer cake pan
8-inch × 4-inch × 1.5-inch loaf pan
9-inch × 1.5-inch round pie plate
11 inch × 1 inch round tart pan
6-Cup (Water)-Baking pan
8 Inch round cake pan
7.5 inch × 3 inch Bundt or tube pan
8 inch × 8 inch × 2inch square pan
8 .5 inch × 4.5 inch × 2.5-inch loaf pan
9-inch × 1.5-inch round layer pan
9-inch × 2-inch round pie plate
9 inch × 9 inch X1.5 square pan
10-inch× 1.5-inch round pie plate
11 inch × 7inch × 2 inch rectangular pan
7-Cup (Water)-Baking pan
8 inch × 2inch Round cake pan
9 inch× 9 inch × 2inch Square pan
8-Cup (Water)-Baking pan
8 inch× 8 inch × 2-inch square pan
9-inch × 5-inch × 3-inch loaf pan
9-inch × 2-inch round cake pan
9.25 inch × 2.75 ring mold
9 inch× 9 inch× 1.5 Square pan
9.5 inch× 3.25 inch brioche pan
11 inch × 7inch × 1.5 inch Rectangular pan
9-Cup (Water)-Baking pan
8 inch × 3 inch bundt pan
9 inch × 3 inch tube pan
10-Cup (Water)-Baking pan
8 inch × 2.5 inch springform pan
9 inch× 9 inch × 2 inch square pan
11.75 inch × 7.5inch × 1.75 inch rectangular pan
13 inch × 9 inch× 2inch rectangular pan
15.5 inch × 10.5 inch × 1 inch jelly roll pan
11-Cup (Water)-Baking pan
9 inch × 3 inch Springform pan
10 inch× 2 inch round cake pan
12-Cup (Water)-Baking pan
9 inch round cake pan
9 inch × 3inch angel cake pan or tube pan
10 inch × 2.5 inch springform pan
10 inch × 3.5 bundt pan
13 inch × 9inch × 2 inch metal baking pan
14 inch × 10.5 inch × 2.5 roasting pan
15-Cup (Water)-Baking pan
13 inch × 9inch × 2 inch metal baking pan
16-Cup (Water)-Baking pan
9 inch × 3.5 inch springform pan
10 inch × 4inch fancy tube mold
18-cup of baking pan
10 inch × 4 inch angel cake or tube pan
because of the difference in size calculation， The 6-inch square mold and 6-inch round mold have different volumes.
The square mold on the market is measured according to the length of the edge, and some brands will be measured based on the diagonal size. Both of them are labeled the same size, but the volumes are totally different.
You can see the chart we made below.
For the round mold, starting from 6 inches, every 2 inches increase in diameter will bring an additional a 6-inch mold volume
Whether measured by diagonal or by edge length, the incremental volume of the square mold is the same as that of the round mold:
Home baking can easily become a hassle when the right equipment is not on hand
To bake with success, specialized baking pans, trays, and other tools are often necessary.
However, if you find yourself missing a baking pan or lacking certain kitchen gadgets, there may be suitable substitutes to get the job done.
By understanding what alternative baking pans can take its place and stocking up on basic baking supplies such as parchment paper and whisks, baking can remain a delightful activity even without the usual baking pan.
Llaneras, baking pans commonly found in Latin American countries, are replacements for baking dishes.
They can be used to make cakes, desserts, and pastries with a traditional touch. Plus they’re great Baking Pan Substitutes for other kinds of recipes too!
Oftentimes made from aluminum or copper, larger llaneros are perfect for baking “cakes” that can then be cut into individual portions depending on the desired size.
Smaller traditionally-sized baking pans are ideal for cupcakes and similar baking recipes as well.
If baking your favorite cupcakes is on your agenda but you don't have access to a baking pan, consider looking through your recycling bin ASAP!
Cans are an effective substitute for baking pans, as you can both clean them out and shape them in order to create the structure needed for baking.
From creating enough stiffness for the liners to contain and hold the batter, to being high enough to accommodate for rising as it's baking in the oven, cans can be used for other purposes than just holding food items or beverages!
Give it a try and get creative with how you treat that aluminum can next time you're baking cupcakes.
Creating baking pans out of aluminum foil is a fast and convenient baking solution when baking at home.
First, start by folding the foil to create an outline of the desired baking pan shape - this will be the foundation of the baking pan.
Then cover this outline with additional foil to form the bottom. Finally, place it on a drip tray in the oven before pouring in your cake batter - this will keep it from being weighed down and helps maintain its structure better.
Making baking pans out of aluminum foil is great for those times when you are short on time or supplies - get creative for your next baking project!
With baking becoming increasingly popular, it is not surprising that mug cakes have gained in popularity as well due to their convenience.
The baking experience has been simplified with only a few minutes, a few ingredients, and a microwave-safe mug needed to craft this baking miracle.
This Baking Pan Substitutes is an excellent way to make customized desserts while having the desired amount of servings one desires—whether it be just for one or two people.
Mug cakes offer an easy and effortless way to whip up delicious treats without having to go through the entire baking process of combining many ingredients and baking multiple batches in a conventional baking pan.
Making cake pops requires baking a cake of your choice in any Baking Pan Substitutes
Once the baking process is complete, it is time to destroy the cake for transforming it into small balls. This may sound like an unusual concept; however, that is exactly what is done when making these unique and tasty treats.
By crumbling the cake into the frosting and mix together, the consistency will become similar to truffle-like balls.
Finally, just insert a stick in each ball before dipping them in the coated coating of your choice! Cake pops are a creative way to enjoy a yummy yet unusual treat that anyone can make!
If you change the size of the pan that you are baking in, it is important to measure the depth of the batter before putting it in the oven.
Depending on whether the pan is larger or smaller than the original, different adjustments will need to be made to your baking time.
If the depth of the batter has been reduced due to a larger pan, then you should increase your oven temperature by five to ten degrees, as this will ensure it bakes more quickly.
Conversely, if the depth of the batter has been increased due to a smaller pan then bake slowly and extend your baking time by five to eight minutes.
The baking time can also be decided by the weight of the batter
Cakes weighing less than 100g should be baked at 200℃ for 12-18 minutes
Weight in 100g ~ 450g, use 180 ℃, baking 18 ~ 40 minutes
For cakes weighing 450g to 1kg, bake at 170℃ for 40 minutes to 1 hour or so usually, low temperature means between 160℃ and 170℃, high temperature is between 190℃ and 232℃;
Room temperature means between 171℃ and 190℃. Milk froth and light cream cake should be baked at high temperature; heavy cream and chiffon should be baked at room temperature; fruit cake and large cake should be baked at low temperature.
When working with recipes, it is important to be able to convert the measurements. Whether you are trying a new recipe or modifying an old one, understanding how to convert units will allow you to have more success in the kitchen.
When it comes to baking, there are a few things that you need to take into consideration when converting units. Make sure to measure the dimensions, and depth and use the water displacement method for the best results.
If you don't have a specific type of baking pan, there are several substitutes that you can use. Llaneras, aluminum foil, and cake pops are all viable options. Depending on what you are making, the bake time might change.
This is why it is important to keep an eye on your food as it cooks. If you have any questions about conversions or substitutions, please contact us and we would be happy to help you out.