How To Cut A 9X13 Cake Into 12 Pieces?

For 12 Slices: Cut the short side into three equal parts and the long side into four equal parts. These are pretty large slices of cake! For 15 Slices: Cut the short side into three parts and the long side into five parts. This is a standard-sized piece of cake.
To cut a 9×13, 2 layer cake, into 1x2x4′ pieces (and I always round down to even numbers to make it easier), you would cut 8 rows (the 9′ side cut into approx 1′ rows) by 6 columns (the 13′ side cut into approx 2′ columns). 6×8 = 48 pieces. I tell the client, ‘You can get 35-45 pieces, depending on how you cut it.

How do you cut a cake into 12 pieces?

If cutting the cake into 12 even slices, begin by cutting the cake into quarters, then cut each quarter into thirds: use the numbers on a clock as your guide. Pull the knife out from the side of the cake, rather than lifting it through the top, for a smooth cut.

How do you cut a 9×13 cake?

For a 13×9 pan

1. Cut three long rows into your bars (that’s three 3-inch rows).
2. Then cut across the other way to form rectangles—they should be between 3 and 4 inches across.
3. Cut each rectangle in half diagonally with the bench scraper or a sharp knife.

Can I cut a 9×13 cake in half?

Cutting in half should create two 13 x 9-inch layers. If your cake is looking particularly wonky, you can try to level it off, but usually sheet cakes bake relatively flat—or at least, flat enough that some extra frosting at the edges can make up the difference.

What kind of knife is best for cutting cake?

We found serrated knives performed better than chef’s knives when cutting cake; they made neater slices with fewer frosting smears. Another plus? With a serrated knife, you can use a gentle sawing motion so the knife moves through the cake without compressing each slice.

How do you cut a perfect bar?

Line up the chef’s knife with the score marks, starting from the middle of the complete block of bars. Extend the knife across the surface of the bars to the other side. Firmly press knife down through the bars and gently drag the knife out of the end closest to you. Repeat this step as many times as needed.

How many squares are in a 9×13 pan?

9 x 13 = 117 square inches.

What can I use instead of a 9 by 13 pan?

Alternative baking pan sizes: your takeaways

An 8” square pan and 9” round pan can be used interchangeably for cake and bar recipes. A recipe written for a 9” x 13” pan can also be made in two 9” round pans; one 9” round and one 8” round, or two 8” round pans.

What’s half of a 9×13 pan?

Adjusting a Recipe for a Different Pan Size

The area of a 9×13 pan is 117 square inches. The area of a 8×8 pan on the other hand, is 64 square inches, or close to half that of a 9×13 pan. This means you can scale a recipe down from a 9×13 pan to an 8×8 pan by simply halving the recipe.

How do you calculate baking time when changing pan size?

Just increase the oven temp by 25 degrees F and decrease the bake time by a quarter. In this particular example, since your pan is 1 inch larger, more surface area will be exposed. The liquid in the cake batter will evaporate quicker, which means it will bake faster.

How do you cut a round cake into 10 pieces?

Use your knife to extend the 4 half-lines across the cake.

Use your knife to extend those 4 half-lines so they go across the entire diameter of the cake. The final result of this process will divide the round cake into 10 even pieces.

How do you cut a round cake into 16 pieces?

To get 16 even slices from a 10-inch cake, take one quarter of the cake and, using the knife, cut it in half; cut each half again in half and repeat with the remaining cake quarters.

How do you cut a 2 inch round cake?

Slice approximately 1 1/2 to 2 in. pieces of cake. Serve this row first before continuing to cut. Cut another horizontal line across the cake, 2 in. from edge. Repeat the process, cutting 1 1/2 to 2 in. pieces, then serving them before cutting another horizontal line.

How much do you cut a cake before cutting it?

Starting 2 in. from edge, cut a horizontal line across your cake. Slice approximately 1 1/2 to 2 in. pieces of cake. Serve this row first before continuing to cut.

How many slices are in a 18 slice cake?

This rectangle-shaped pan makes it easy to cut square-shaped slices. On average, there are 15-18 slices with this cake pan size. If more than the 18-slice average is needed, one can always cut the pieces smaller. If it is going to be served with something, like ice cream, guests might not mind having smaller slices.

The sweetest tools for your baking arsenal.

• Learn more about our methodology, which includes independent investigation, testing, and assessment of the top goods before making recommendations. If you make a purchase after clicking on one of our links, we may receive a commission. Baked goods are similar to home construction in that they both begin with an excellent foundation. In the case of cake baking, this means that using the proper cake pan is critical. It is possible to have all sorts of difficulties with the improper pan, including scorched edges or, even worse, a crumbled, stuck-on mess. That is good news because there are many of excellent options available. This set of highly-rated cake pans is perfect for any baker, whether you’re a newbie trying your hand at a birthday bundt cake or a blossoming expert baking a wedding cake of distinction. Continue reading for our recommendations for the best cake pans to use when creating your next baked masterpiece. What We Like About It Affordability
• High-quality materials
• a good selection of sizes

• What We Don’t Like About It Advanced bakers may require additional portions of cake.
• Hand washing is recommended.

• The popular 3-inch round cake pans (a 3 x 2-inch pan, a 5-inch round cake pan, and a 7-inch round cake pan) are the perfect beginner set for any baker. Despite the fact that it is so affordable, the quality is still there. As a result of the pans’ aluminum construction, they heat and cool rapidly, which allows for a faster and more equal rise. It is also exceedingly robust and naturally resistant to rust and corrosion, making it an excellent choice for outdoor applications (great for anyone who regularly bakes with highly acidic ingredients, like citrus). Anyone concerned about nonstick coatings will appreciate the fact that these pans are anodized rather than coated. This ecologically friendly approach produces comparable results, but it does not contain any chemical additions, colors, or possibly dangerous substances that might transfer peel or flake into baked foods as in the conventional process. It is made of anodized aluminum and can withstand temperatures up to 550 degrees Fahrenheit. It is not dishwasher safe. No PTFE, PFOA, or BPA are included in silicone nonstick coatings.
• The fluted shape reduces surface contact, allowing for simple release.
• Warranty for the life of the product

What We Don’t Like
• Not dishwasher-safe

• A circular cake pan should be your first choice if you only have room for one cake pan in your kitchen. It’s a versatile ingredient that can be used in practically any recipe and may be used for special occasions such as birthdays, showers, and even lavish wedding cakes. With a nonstick PTFE, PFOA, and BPA-free coating and a fluted shape, removing baked products is a breeze—even for novices. This 9-inch pan is dishwasher safe. A bonus is that cleanup is straightforward, using only hot water, light soap, and a sponge to complete the task. The pan’s long-lasting structure is also resistant to warping, which increases the pan’s overall usefulness over time. Even years later, you’ll still be turning out uniform, aesthetically pleasing cakes. (And, in the unlikely event that it does not, the pan is covered by a lifetime warranty.) 450 degrees | Oven temperature maximum: 450 degrees | Dishwasher safe: 450 degrees | No Matter How Much We Want It Good heat conductivity
• high-quality construction with a reinforced rim. Convenient storage and transportation cover.

• What We Don’t Like About It It might be difficult to store due to its size.
• Dishwasher-safe is not an option.

• It’s no secret that Nordic Ware is recognized for their baking pans, and this one is no exception. It’s constructed of incredibly durable commercial-grade aluminum that will never rust, no matter how frequently you use the pan to cook with it. It also includes a strengthened encased steel rim to keep the cake from warping over time, which is essential to keep the quality of the cakes from deteriorating over the course of time. The use of high-quality materials contributes to the achievement of high-quality outputs. This rectangular baking pan measures 9 x 13 inches and has excellent heat conductivity, allowing for equal baking throughout. You won’t have to worry about burnt edges or a gooey inside with this pan. Potlucks and other occasions like as picnics or school birthday celebrations are made much easier with the help of the companion cover, which makes overnight storage a breeze. What We Like: Material: Aluminum | Oven temperature maximum: 400 degrees | Dishwasher safe: No Excellent selection of sizes
• simple to use
• warp-resistant
• excellent value.

• What We Don’t Like About It With thinner batters, the seal is not completely sealed.
• In crevices, it is difficult to clean

• The margin for mistake is slim when creating something as spectacular as a wedding cake, but with this three-layered set from HiWare, you can complete even the most ambitious project with the least amount of bother. It comes with three nonstick springform pans of varying sizes (4-inch, 7-inch, and 9-inch) that make it simple to remove each layer without damaging the cake. Furthermore, you’ll receive an icing spatula to assist you in spreading the frosting evenly as well as an icing smoother to assist you in making lovely designs. Because each pan is constructed of sturdy carbon steel that resists warping and can sustain temperatures of up to 450 degrees, the set is designed to survive for years to come, no matter how many cakes you plan to bake in the near future. It’s rather simple to clean because to the nonstick surface
• however, you may need to use a scrubbing brush to really get into the nooks around the spring mechanism and latch. Nonstick coated carbon steel | Oven temperature maximum: 450 degrees | Dishwasher safe: No What We Like Sturdy construction
• oven temperature range of 500 degrees
• dishwasher safe

What We Don’t Like
• Can be hard to grip with oven mitts

• Square baking pans are a really flexible piece of equipment to have in your cooking arsenal. A square baking pan is not only useful for baking cakes, but it can also be used to create a variety of other treats such as gooey brownies and dessert bars. These sorts of baking pans, on the other hand, are a little different in that they do not necessarily transmit heat in the same manner as circular baking pans do. Square pans, if not constructed properly, might cause your baked items to droop in the centre during baking (a phenomenon called doming). You won’t have to worry about it with this pan since it has a heavy-gauge steel core that distributes heat evenly, even at high temperatures of up to 500 degrees. The pan’s reinforced curled edges keep it from warping, and the durable nonstick surface makes it easy to release your cakes from the pan. When it comes to clean-up convenience, this is the best option available. Unlike many other baking pans, this one may be washed in the dishwasher soon after use. Steel coated with a nonstick coating | Oven temperature maximum: 500 degrees | Dishwasher safe: Yes, we like what we like. When baked, the pattern is whimsical and looks fantastic.
• Construction of the highest quality

• Those Things We Don’t Like Design makes it more difficult to clean
• It is possible to obtain a color that is somewhat different from the one depicted on the website.

• If you want to wow a party but are hesitant to use Bundt pans due of their complexity, this is a fantastic recipe to try. The pattern is substantial and intriguing enough to be pleasing to the eye, but it does not include any extravagant or deep grooves that may make releasing the cake a nerve-wracking endeavor if done incorrectly. Nordic Ware is a major manufacturer of Bundt cake bakeware, and they only utilize the best materials available. The superior PFOA-free nonstick coating protects the cast-aluminum structure from wear and tear. As a result of these qualities, you can reliably present a beautifully constructed naked cake that has been evenly baked and removed from the pan. A variety of Bundt pans are also available from this manufacturer on a regular basis, with forms ranging from simple sculptural shapes to more elaborate architecturally influenced silhouettes. Nonstick coated metal | Oven temperature maximum of 400 degrees | Dishwasher not recommended What We Like Concept that is entertaining and adaptable
• simple to utilize

• What We Don’t Like About It It may still be necessary to cut the cake into the desired form.
• Minor leaking can occur behind dividers
• however, this is rare.

• If you truly want to surprise the particular birthday celebrant, you should forego the traditional round cake in favor of one that is extremely personalized. Each component of this cheap 10-piece set has a unique rectangular pan with a grid and inserts that allow you to make any letter of the alphabet and any number from zero to nine. The pan is dishwasher safe. While it may appear that the process is complicated, the baker encounters no difficulty. Its nonstick coating and steel construction make it easy to release food from the pan and clean up afterward, which will come in handy when you have a long list of tasks to complete in the run-up to a large gathering. Nonstick coated steel | Oven temperature maximum: 450 degrees | Dishwasher safe: yes What We Like Nonstick pans that are simple to release
• allows beginner bakers to obtain a professional layer technique

• Replace the traditional round cake with a cake that is highly customized if you truly want to surprise the birthday celebrant. This reasonably priced 10-piece kit includes a one-of-a-kind rectangular pan with a grid and inserts that allow you to construct any letter of the alphabet as well as numerals from zero to nine in any order. While it may appear that the recipe is complicated, the baker will experience no difficulty. The pan, which is constructed of steel and coated with a nonstick coating, enables for both easy release and rapid cleanup, which are both things you’ll appreciate when you have a long list of tasks to complete in preparation for the celebration. Nonstick coated steel | Oven temperature maximum of 450 degrees | Dishwasher safe: yes What We Like The use of nonstick pans makes it simple to release baked goods
• it allows beginner bakers to obtain a professional layer technique.

Having said that, just because you’re a newbie baker does not imply that you should limit yourself to one-layer cakes—especially if you have this four-piece kit at your disposal.One box of cake mix will yield enough batter to cover all four pans, resulting in four 8-inch layers that don’t require any cutting to put together after baking.It is also available in a set of five pans with a 6-inch diameter.Due to the fact that each pan is made of heavy-duty nonstick aluminum, there is very little chance of it sticking together.Using food dye, you can paint each layer a different color to create a cool ombre effect.You may choose from a rainbow of colors or different shades of the same hue to get this look.

In any case, you’ll be left with a wonderfully spectacular dessert that requires only rudimentary culinary abilities.|Oven temperature maximum: 450 degrees |

Dishwasher safe: Yes |Material: nonstick coated steel Finally, a decision has been reached.Due to the incomparable mix of high quality, performance, and price, Fat Daddio’s Anodized Aluminum Round Cake Pan Celebration Set is our top selection for the best cake pan available.Additionally, the USA Pan Bakeware Round Cake Pan comes highly recommended if you’re looking to make a significant investment in a commercial-grade cake pan that comes with a lifetime guarantee.

What to Look for When Buying a Cake Pan

Construction

It is not all cake pans that are equivalent in quality.Seek out cake pans that are long-lasting, nonstick with easy-release coatings, and have sealed edges to ensure that no cake batter seeps through while baking.Apart from that, several pans now claim to be resistant to warping, which not only helps maintain your cakes looking professional but also increases the lifetime of your creations.

Heat Conductivity

Recognize which cakes require which types of pans and which temperatures are required for baking your favorite cakes to ensure a successful outcome.The heat conductivity ratings and temperature thresholds of different pans contribute to the consistency of the baked goods produced by each of them.Investing a few additional dollars in a pan that will produce a moist, uniform bake may be worthwhile to avoid overbaking, charred edges, or a sticky centre.

Versatility

Are you looking to produce a variety of cakes in your pan, or are you a new baker who wants to learn the basics of baking?For the former, a cake pan set may be your best choice because it allows you to cover a lot of territory in a short amount of time.Alternately, choose a pan that can be utilized for a variety of tasks, from baking brownies to constructing birthday cake layers to assembling stacked sponge cakes.

FAQs

How do you get the cake out of the pan?

Most cakes should be allowed to cool completely before being attempted to be removed from their baking pans; a freshly cooked cake has a tendency to crumble when it is still hot.You should follow the directions on the recipe, but if it doesn’t state how long to wait, wait at least 15 to 20 minutes.Carefully flip the cake over (either with your fingers or a plate to catch it) and place it on a wire rack to cool entirely.

How full do you fill a cake pan with batter?

A reasonable rule of thumb is to fill your cake no more than half way (or two-thirds full in the case of extra-deep baking pans), allowing enough room for the cake to expand without overflooding during baking.

How do you prevent the cake from sticking to the pan?

It all depends on what kind of cake you’re creating.Many recipes may mention how you should prepare a baking pan; some will teach you to just butter the pan, while others may instruct you to grease and flour the pan, and some cakes will instruct you to do nothing at all to prepare the pan.If you’re concerned about your cake sticking to the pan, you can always line it with parchment paper; this will ensure that your baked goods will not adhere to the pan and will make cleanup a breeze when you’re through.

What should you do if the cake is stuck to the pan?

Try dragging a knife or a narrow offset spatula around the edges of your cake if it doesn’t come out easily the first time. This will help release any batter that has stuck to the sides of the pan. When everything else fails, try chilling the cake for a few hours and then carefully prying it away from the pan’s bottom using a spatula.

Are silicone cake pans safe?

Yes. Food-grade silicone has been authorized by the Food and Drug Administration (FDA) as a food-safe product and may be utilized at temperatures ranging from freezing to 500 degrees Fahrenheit. It is always advisable to consult the manufacturer’s specs in order to determine the precise temperature thresholds for your silicone bakeware.

Why Trust The Spruce Eats?

Brigitt Earley, who has written and edited hundreds of articles in the culinary arena for various publications over the course of the previous ten years, contributed to this collection.Aside from that, Brigitt studied at the French Culinary Institute in New York City.Her baking pans are a combination of Nordic Ware and Calphalon, and she uses both brands in her kitchen.It was edited by Bernadette Machard de Gramont, a food and wine journalist located in Los Angeles who specialized in international food and wine content.She investigates and examines a wide range of cookware, bakeware, and wine equipment, and she also consults with industry professionals to gain their insights.The Spruce Eats relies on only high-quality sources, such as peer-reviewed research, to substantiate the information contained in its articles.

You can learn more about how we fact-check and maintain the accuracy, reliability, and trustworthiness of our material by reading about our editing process.

How Many Cake Slices Will You Get From a Cake?

Knowing how many pieces to expect when preparing a cake for a birthday party or other special event is important when planning a cake for a crowd.The number of servings is determined by the size of the pieces you cut as well as the type and size of the cake you choose to make.The usual servings per cake might assist you in determining the form of cake to create in order to ensure that everyone of your guests receive a piece of cake.Example: If you’re having a party, a huge rectangle cake will provide the most servings, whereas round cakes are ideal for smaller gatherings such as a dinner party.

Rectangular Cake

• When it comes to homemade cake recipes, the most frequent shape is a huge rectangle. It’s prepared in a 9-by-13-inch cake pan, which is normal. You may anticipate to acquire between 12 and 20 pieces from a single cake of this size, which makes it ideal for gatherings and celebrations. Generally speaking, there are three typical methods to slice this cake: To make 12 slices, divide the short side into three equal halves and the long side into four equal sections on each sides. Those are some rather enormous portions of cake.
• To make 15 slices, divide the short side into three sections and the long side into five sections. Cake in the normal size is being served here
• To make 20 slices, divide the short side into four halves and the long side into five sections on each sides. When you only need a few extra pieces to feed all of your guests, this is the cut to use.

Square and Round Cakes

• Square and round baking pans are used for smaller cakes and are available in 8-inch and 9-inch sizes, respectively. The size of this dish makes it ideal for family dinners and small gatherings. When served in a single layer, square cakes are often sliced into square pieces with three or four cuts along each length. In the case of circular cakes, you may either bake them in a single layer or bake them in two layers and put icing between them. When constructing a double-layer cake, make the sections a little thinner so that the serving size isn’t too enormous when sliced into slices. Square Single-Layer Cake can be cut into 9 to 16 slices
• round single-layer cake can be cut into 8 to 10 pieces
• round double-layer cake can be cut into 12 to 16 slices.

Angel Food and Bundt Cake

These cakes are prepared on special circular cake pans with a hollow center, which are designed specifically for this purpose.The regular angel food cake pan has a diameter of 10 inches and is designed to accommodate an ordinary cake stand.Bundt cake pans are available in a variety of sizes, which are commonly measured in cups: The normal pan size is a 10-inch, 12-cup baking dish.Expect to receive 12 to 16 slices of cake for either style of cake.

Cheesecake

Cheesecakes are thin and baked on pie plates that are either 9 or 10 inches in diameter. The usual serving size divides the cheesecake into 12 slices that are evenly spaced. You may make up to 16 pieces from a single cheesecake if you cut them a bit thinner than usual.

Wedding and Tiered Cakes

Tiered cakes and bigger sheet cakes are popular for wedding receptions since they are intended to serve a large number of people at one time. In most cases, they are also sliced into smaller pieces as well. How many pieces you may expect from these cakes is determined on the form, size, and number of layers of the cake.

Slicing Cheesecakes And Layer Cakes

Cutting neat, professional-looking slices every time will be a breeze with this step-by-step instruction.The cheesecake we used for the demonstration was basic.One of the most effective methods of cutting a cake neatly involves cutting it with a heated knife for each cut.For this, fill a tall container with hot tap water, deep enough to cover the full blade of the knife (a pitcher or vase works nicely).Prior to making a cut, thoroughly rinse the knife under running hot water and pat it dry with a clean cloth.The continual dipping and washing will prevent any fragments of cake or streaks of frosting from the previous slice from contaminating the following slice of cake or icing.

Some individuals like to cut cheesecakes using cheese wire or dental floss; both of these cutting instruments are effective and easy to use.Chantal’s New York Cheesecake is a delicious dessert.You may opt to cut your cake into 12 or 16 slices, depending on the size of your cake.

Start by cutting the cake into quarters, then each quarter into thirds, following the numbers on a clock as a reference.If you want to make 12 even slices, start by cutting the cake into quarters, then each quarter into thirds.In order to make a flawless cut, pull the knife out from the side of the cake rather than raising it through the top of it.3.To get 16 pieces out of the cake, cut it into quarters, then cut each quarter in half, and then cut each half in half again.

To make odd-numbered servings or to cut the cake into 10 slices, delicately score the surface of the cake before slicing it to get a sense of the size of the pieces before slicing.Begin at the middle of the cake and work your way outwards if your knife isn’t long enough to span over the entire cake.4.Removing the initial slice is the most difficult step.Before moving the first slice of cake upward and outward onto a serving dish, run a knife or spatula down the bottom of the cake between the crust and the pan to loosen the cake.5) If you’re serving a basic cheesecake, you might wish to decorate each piece separately.

• 6.
• Chocolate sauces and berry purees are usually a hit with the crowd.
• We layered a tiny bit of sour cream below the cake and a dab of high-quality strawberry preserves on top to finish the look.
• The combination of sweet jam and tangy sour cream is a delectable complement to the creamy cheesecake.
• More Recipes and Helpful Hints:

The best way to cut cake

One of the most exhilarating experiences a baker may have is removing the first piece of a towering layer cake from the pan.With any hope, the slice will be smoothly removed, revealing the lovely layers that lie underneath.Although this happens occasionally, too often when you cut a cake, the slices wind up coated with icing and covered with crumbs.The final presentation of your lovely layer cake should be spectacular, especially after you’ve spent hours perfecting it.You may now obtain that flawless appearance on a consistent basis.We offer all of the equipment, techniques, and tips you’ll need to cut a cake perfectly every time.

You can find them right here.Let’s start with the most important piece of equipment for the job: the tools you’ll need to cut neatly through cake pieces.

Cake cutting tools

If you grimace at the sight of a cake that has been carelessly cut, a tomato knife is the instrument you need.Yes, it comes in helpful when slicing finely fresh tomatoes.But what is its less well-known function?Perfectly slicing the cake!It was the first time I used this narrow knife to slice our Classic Birthday Cake that I literally burst out laughing as I took the first slice and saw that there was not a crumb out of place!The tomato knife has serrated teeth that are relatively broad in comparison to the rest of the blade.

This tool effortlessly cuts through icing and cake layers with little effort.It also has a razor-sharp edge despite having a limited breadth and shallow depth.The fact that there isn’t a lot of surface area for the knife to absorb icing and then drag it through the remainder of the cake makes it great for cutting cake.

It’s worthwhile to spend the money on this reasonably priced knife because it’s the ideal instrument for cutting cake.

Serrated vs. chef’s knife

If you are unable to obtain a tomato knife, you will need to use another serrated knife that is somewhat short in blade length.A blade that is between 5″ and 8″ in length is the most manageable.Some people may go toward a straight-edged chef’s knife, believing that its sharp blade and generally lengthy reach will be the most effective for their needs.Our testing has shown us that this is not the case.When it came to cutting cake, we discovered that serrated blades performed better than chef’s knives; they produced cleaner slices with less icing stains.What’s another plus?

By sawing through the cake with a serrated knife, you may ensure that each slice is not compressed while cutting with a serrated knife.It’s possible that with a chef’s knife, you’ll wind up pressing down on the cake and creating a dense, smushed slice of cake.Don’t get me wrong, it’s still tasty — it’s just not nearly as visually appealing as you may have thought.

Techniques

Now that you’ve determined which knife is the greatest for the job, let’s talk about some of the tactics you may use to cut cake flawlessly in the future.

Quick chill

The majority of people like to eat cake at room temperature.However, don’t be afraid to chill your cake for a short period of time before slicing it.A brief cool in the refrigerator for around 10 to 15 minutes will assist to set the icing on your cake.When you slice a knife through the frosting, it is less likely to splatter since it is somewhat cold.Because there is a limited resting period, the cake will not get completely cooled for the duration of the event.Furthermore, after the cake pieces have been served, they will heat up rapidly.

If you want to be absolutely certain that the slices have lost their coolness, wait approximately 5 minutes after the slices have been plated before serving.

Hot water is your friend

If you have the luxury of time before cutting your cake, you may make slicing even simpler by running your knife under hot water before using it.To cut your slices, make sure the knife is completely dry before cutting them while the knife is still somewhat warm to the touch.It will cut through the icing like butter if you use a heated knife.The slices will be nice and tidy, with all of the icing remaining precisely where it should be on the cake.

Clean your knife between slices

You should always wipe the knife clean between slices, regardless of whether you’ve refrigerated the cake or warmed up your knife beforehand.As you cut a cake, it is natural for the knife to acquire icing and crumbs (this is true even for a tomato knife to some extent).However, if you allow the icing to accumulate, your knife is more likely to snag and smear.After each slice, wipe the knife with a kitchen towel or sponge to remove any remaining residue.Once you’ve done that, watch your knife glide effortlessly through the cake!

Tricks

You already know which knife to use and how to produce the greatest cuts; now we’ll teach you a few additional tips and tactics that are well worth having in your arsenal.

Fishing line

If you’ve ever heard of using dental floss to slice things like cinnamon buns or cheesecake, you won’t be surprised by this technique.After all, it turns out that strong and thin floss (in this case, fishing line) is a terrific instrument for slicing neatly through cake.Utilize clean, durable fishing line and be sure to cut yourself a length that is long enough to reach your destination.(It should be at least as long as the circumference of the cake plus 4″, to give you a ballpark idea.) Make light markings in the icing before cutting your cake so that the slices will have a guideline to follow while cutting.This guarantees that you’ll end up with the appropriate number of slices that are equally sliced.Keep a firm grip on the line in each of your hands when you’re ready to cut.

Exert downward pressure on the line with your thumbs while keeping it taut in order to bring it all the way through the cake.As soon as you’ve reached the bottom, just let go with one hand and draw the line out of one side of the cake and into another.Using a damp cloth, wipe the line clean if any frosting has gathered before making the next cut.

Clean (or cover up) any mess

Even if you use the proper tool and make your cuts as carefully as possible, you may still wind up with icing stains or wayward crumbs on your cake.Relax in these situations!Even with icing smudges on the surface of the cake, it will still taste delicious.However, if you’re a type A baker (like I am), you might want to consider investing in a pair of tweezers for your kitchen.They come in helpful if you’re desperate to have picture-perfect slices on your plate..Pluck off any frosting-stained crumbs or pieces of cake that aren’t quite right until you’re happy with the result.

Is there a simpler (and maybe more tasty) alternative?Make some ice cream or whipped cream and put it on top of your cake to make it a la mode!Your visitors will be so engrossed in tasting the multilayered dessert that they will not even notice a crumb that has been lost in the layers.

Cut cake flawlessly

You can slice your cake like a master whether you’ve created our Recipe of the Year (Classic Birthday Cake) or another outstanding layer cake by following our instructions.Keep in mind to use a tiny, sharp serrated knife and a delicate sawing motion when cutting the paper.If you have the luxury of time, chill your cake before warming your knife and wiping it clean between cuts.You have a number of tricks under your sleeve if the situation calls for them.When you cut your next cake with confidence, you’ll hear oohs and ahhs as you lift the first piece away from the pan.The layers of cake will be perfectly symmetrical, and the filling and icing will be faithfully adhered to the layers.

Send us a photo of your next cake (along with those picture-perfect pieces) on Instagram or Facebook with the hashtag #kingarthurbaking.We’d love to see what you come up with.If you have any other cake slicing skills in your culinary toolkit, please share them with us in the comments section below.

The images for this post were taken by Jenn Bakos, who is gratefully acknowledged.

How to Cut Perfect Bars Every Time

The most recent update was made on June 3, 2019.Are you want to take your bars to the next level?Take a look at these innovative cuts for a simple way to improve your freshly baked goods!Whether you’re making basic brownies or layered works of art, your bars will appear even more impressive if they’re cut into intriguing shapes to complement them.If you’re having trouble cutting your bars, have a look at our helpful ideas for making your bars look gorgeous!

Preparing bars for cutting

• Prepare the baking pan by lining it with: Place a wide sheet of aluminum foil in the bottom of the pan and up over the edges, extending the foil approximately 4 inches beyond the sides to create ″handles.″ Grease the pan according to the directions on the recipe. Fill with batter and bake according to package directions
• Allow cooked bars to cool completely: Try to cut bars while they are still warm, otherwise they will crumble and break apart before you can pull them out of the pan. No one likes to be seen with a sticky mess on their hands, so be patient and utilize a cooling rack to aid them in their endeavor
• Freeze the bars when they have cooled: To firm up your bars, wrap them in plastic wrap and place them in the freezer for at least 2 hours or overnight. Lift the entire pan of frozen bar cookies onto a cutting board by holding the aluminum foil ″handles″ in each corner.
• Invert the bars as follows: Some cookie bars, such as Chocolate Caramel-Revel Bars and Cream Cheese Swirl Brownies, have surfaces that are resistant to being broken or otherwise destroyed. These bars may be flipped into a baking sheet, allowing the foil to be removed from the bottom. For the following step, flip the inverted bars over onto the cutting board so that they are right side up. Before cutting, frost the surface if desired.

Simply stunning shapes

Make careful you measure everything accurately—cutting all of the bars to the same size will help them appear like they originated from a high-end bakery establishment.

How to cut squares or rectangles

1.Begin by measuring with a ruler to determine the precise amount of bars you require.Making use of a robust paring knife, softly score the ends of the bars in order to correspond with the measurements you require.Consider scoring every 2 inches along the two short sides and every 4 inches along the two long sides of a rectangle, as an example.2.Prepare your chef’s knife for cutting by spraying it with cooking spray and wiping it clean with a paper towel before you begin cutting.

This step will assist you in preventing the knife from clinging to the bars as you cut them through them.Step 3: Starting from the centre of the whole block of bars, align the chef’s knife with the score markings.Then, extending the knife over the surface of the bars, extend it to the opposite side.

Put firm pressure on the knife as it passes through the bars and gently bring it out of the end that is closest to you.This procedure can be repeated as many times as necessary.After each pass, wipe the chef’s knife down with a moist towel to ensure it is clean.Cooking spray should be applied and then wiped clean.The process may be lengthy, but we assure you that the results will be well worth the effort!

How to cut triangles

Cut the bars in the manner described above to form rectangles or squares. Cut the rectangular and square bars in half diagonally to form triangles by cutting them in half horizontally. Create an outstanding finishing touch by cutting our Triple Chip Cookie Bars into triangles.

How to cut diamonds

When making your diamond-shaped bars, we recommend starting with a recipe that can be baked in a 13×9-inch pan to save time. Diamonds are significantly easier to cut when they are this size.

1. Insert three toothpicks equally spaced along all four edges of the cooled bars in order to create precise and accurate cuts.
2. Beginning in one corner—the bottom left corner is a good place to start—and cutting diagonally across the bars, from one toothpick to the next nearest on the perpendicular side, you should have a neat diagonal cut across the bars. Maintain your cross-cutting motion across the bars, going from left to right
4. As soon as you’ve cut all the way across, start cutting from the corner above where you started—for example, if you started in the lower-left corner, start the second set of cuts from the upper-left corner—and continue cutting in line with the toothpicks as you move from left to right.

Try this procedure with our mouthwatering Salted Toffee Bars to see how it works. A styling tip: When cutting a bar cookie with a crumble or delicate topping, such as our Peach Melba Bars, use a paring knife sprayed with cooking spray to ″saw″ through the top layer of the cookie and into the bottom layer. Then, using the chef’s knife method mentioned above, finish the job off perfectly.

More pretty shapes for bars

1. Thin cookie sticks:

1. Using a 1-inch ruler, mark 1-inch intervals along either the short or long end of a bar cookie pan.
2. Chef’s knife method mentioned above is used to cut through the bars to make lengthy 1-inch strips.
3. Work your way down from the short end, cutting 3-inch rows to form ″sticks.″

1. Slivers of sweetness that are both long and sweet: Follow the steps outlined in the previous section for rectangular bars. Once you’ve cut each bar in half, start at the short end of each bar and work your way up to the long end to create two rows of long, thin bars.
2. Simple shapes such as circles, stars, and other geometric figures: Select a sturdy metal cookie cutter with a simple shape, such as circles or stars, that is at least 1-inch deep and at least 1-inch wide. Cutters with intricate designs will not completely release the bars after they have been cut.

1. Cooking spray should be used to coat the cutters, which should then be wiped clean with a paper towel.
2. To cut through the pan of bar cookies, push down on the cutter firmly and fast
4. Cut away the outside pieces using a paring knife in a gentle manner
6. Lift the form out of the cutter with a spatula and place it on a flat, clean surface to cool. Remove the cutter off the table.

• After you’ve finished cutting the bar cookies into lovely shapes, what do you do with them? Transfer them to a baking sheet. Make use of a thin, but firm, metal spatula with a square or rectangular form to stir the mixture. The closer it is in size to the bar cookies, the more effective it will be in this application. Check to see that the spatula’s edges are straight and squared off before using it. Alternatively, two thin, flat icing spatulas can be used to assist in supporting each bar. When you have the correct utensil, transferring your bars on a plate or gift box is a breeze!
• Here are your bars, in no particular order: When stacking bars, make certain that the tops of the bars are suited for stacking as well as possible. If this is the case, use parchment or waxed paper to separate each layer.

How to Use One Cake Pan For Any Baking Recipe

• Using game-changing recipes and aha-moment approaches, award-winning cookbook author Alice Medrich will teach you how to bake smarter, not harder. Our topic today is a subject that we’ve asked ourselves a million times: ″How do you know when you’re right?″ What is the best way to adjust cake pan sizes in baking recipes? Example: If you need an 8×8-inch but only have a 9×9-inch, you’ll have to improvise. Alice will demonstrate her point with a little math. You want to make brownies, but the recipe asks for an 8-inch square pan, and the only square pan you have is a 9-inch square pan. Is it worth it to take a chance? It’s possible that you want to double or triple a recipe but aren’t sure which pan to use, or that you have a certain large pan but aren’t sure how many times you should multiply your recipe to fill it. What is the best way to adjust different cake pan sizes for various recipes? The solutions to these and related problems (which are repeatedly posed in culinary lessons!) do not require advanced mathematics
• rather, they require only a basic understanding of primary school mathematics to determine the area of a square, rectangle, or circle. I enjoy arithmetic (and I’ve included a brief math refresher below if you want to brush up on your skills), but I’m providing my chart in case you don’t share my enthusiasm for mathematics. The surface area of your pan may be determined using the handy list below (or some simple algebra, which is also discussed below). Once you have determined the area of any pan, you can compare it to the area of another pan to see how much larger or smaller it is in comparison. You may divide the surface area of a large pan by the surface area of a small pan to determine how many times to multiply a recipe in order to fill the larger pan with the same depth of batter as the smaller pan (more on that later). The following is a handy list (with the measurements rounded up to the next inch): Pans with square/rectangle shapes have the following surface area: A 6 x 6 square pan measures 36 square inches
• a 7 x 7 measures 49 square inches
• an 8 x 8 measures 64 square inches
• a 9-by-9-inch square pan measures 81 square inches
• a 9-by-13-inch square pan measures 117 square inches
• a 12 x 16 (half-sheet pan is 192 square inches)

• Round pans have the following surface areas: 5 inch = 20 square inches, 6 inch = 29 square inches, 7 inch = 39 square inches, 8 inch = 50 square inches, 9 inch = 64 square inches, 10 inch = 79 square inches, and 12 inch = 113 square inches

• Geometry review: I don’t always have a chart readily hand
• I’m more than willing to just do the arithmetic when necessary! For squares and rectangles, use the following formula: It is possible to compute the area of a square or rectangular pan by multiplying one side of the pan by the other side. An 8-inch square has a surface area of 64 square inches because 8 x 8 = 64
• a 9-by-13-inch pan has a surface area of 117 square inches because 9 x 13 = 117
• and so on. Easy. Rounds are as follows: The area of a circle is equal to the product of the radius squared and the circumference. Remember that the square root of 3.14 equals half the circumference of a circle, and that squaring a number involves multiplying it by its own square root. Ready? To find the surface area of an 8-inch circular pan, multiply 3.14 (half of 8) by 4 (since it’s half of 8) times 4 (because it’s half of 8). A circle measuring 8 inches in diameter has a surface area of roughly 50 square inches, which equals 3.14 x 4 x 4. It’s not that difficult! Just by looking at the two pans, you may conclude that a 9-inch pan is fairly similar in size to an 8-inch pan of the same form, and that it would be a suitable substitution. However, if you look at the table, you’ll notice that a 9-inch square pan is more than 25% larger than an 8-inch square pan. (9-inch and 8-inch circular pans have a similar connection to one another). As a result of such a significant discrepancy, you will get a 9-inch batch of very thin brownies that may be overbaked by the time you check to see whether they are finished baking (because thin brownies bake faster than thick ones). Knowing this ahead of time, you can raise the recipe by 25% to achieve results that are as thick as the original recipe was intended to be. It is possible to increase the recipe by as much as 33% if you want brownies that are even slightly thicker than the original recipe. Let’s look at an example: If you want to make an 8-inch brownie recipe that will fit into a 9-by-13-inch pan or a 12-by-16-inch half sheet pan, how many times should you double it? This may be calculated by dividing the surface area of the bigger pan by that of the 8-inch skillet. You can safely double the recipe for the 9 x 13-inch pan since the result is 1.82, which is near enough to 2 that you can securely double it for the larger pan.
• For the half sheet, the answer is 192 divided by 64, which equals exactly 3, therefore increase the recipe by three.

It is possible to calculate how many times the recipe for a circular cake has to be multiplied in order to construct a huge rectangle sheet cake using a similar method.In addition, keep in mind that you don’t always need to multiply recipes by whole numbers; it’s completely OK to multiply a recipe by 1 1/2 or even two and a third.You might be wondering what the deal is with eggs right about now.It’s helpful if you can make recipes larger so that you don’t have to deal with fractions of eggs—for example, by expanding a 2-egg batter by 1 1/2 or a 3-egg batter by 1/3 or 2/3, for example—but it’s not necessary if you can make recipes smaller.If you’re double a dish and find yourself requiring a portion of an egg, follow these steps: Set aside any entire eggs that you will require.Next, whisk the other egg to combine the white and yolk; weigh it (ideally in grams); and then weigh off the fraction of the egg that you will need for the recipe and put it to the entire eggs in a separate container.

If you require 40 percent of a 50-gram egg, you’ll need 20 grams of the whisked egg to complete the recipe.When using egg whites and yolks separately, weigh and measure them in the same manner as when using them together, but separately.Make your breakfast scramble even more filling by using leftover egg bits.

As you can see, there is no waste and no need for rocket science!The chart (or your ability to do the arithmetic) is highly useful in the following situations: Make use of it, but don’t let technology control your life.Brownies in big quantities should have approximately the same thickness as brownies in small batches, thus I stick close to the chart when baking them in large quantities.For aesthetic reasons, when I raise the size of a birthday cake, I frequently make it a little higher than the original (in other words, I round up when multiplying) since the proportions are more beautiful.For example, if I’m baking a 12-inch round cake in an 8-inch pan using a recipe that calls for an 8-inch pan, I divide the area of the 12-inch round pan (113 inches) by the area of the 8-inch circular (50 inches) and get 2.26 inches as a result.

However, instead of increasing the recipe by 2.26, I may choose to multiply it by 3 in order for the cake to be towering and lofty in appearance.See: Although you may admire the chart, do not let it intimidate you!When you’re putting things together like that, be careful not to go overboard: Pans should not be filled more than roughly two-thirds of the way full, otherwise the batter will overflow.If you do wind up with too much batter, scrape it into cupcake molds or a little cake pan and freeze it until you need it.Bonus cakes never go to waste!In general, when you increase the size of recipes and bake them in larger pans, you should plan on them taking longer to bake.

• This could be anything from a few minutes longer if you fill the pans to the same level as the original recipe to several minutes longer if you are making the cake taller by filling the pan a little more.
• Consider checking the recipe earlier than you think you will need to if you are creating a smaller batch.
• Additionally, always use a cake tester to determine whether or not the cake is done.
• To put your newfound baking skills to good use, here are some recipes to try:

1. Triple-Chocolate Olive Oil Brownies

Bittersweet chocolate, chocolate syrup, and Dutch-process cocoa powder combine to make these brownies as chocolaty as they possibly can be. – Although we enjoy the grassy flavor of the olive oil, you may substitute canola oil if you don’t care for it.

2. Cook’s Illustrated’s Blondies

Meet the blondie recipe that will make you hate all other blondie recipes forever. Don’t try to claim that we didn’t warn you! Blondies are gooey and fudgy because they’re made with melted butter, just how they should be.

3. Peanut Butter Sheet Cake 

Cake recipe developer EmilyC recommends making this peanut butter sheet cake for birthday parties, celebrations, or simply because it is delicious. ″It’s simple to put together, serves a large group of people, and will put a grin on everyone’s face.″

4. Magic Cookie Bars

When we say ″magic,″ we mean just that. Granulated sugar, sweetened condensed milk, semisweet chocolate chips, roasted almonds, shredded coconut, and toasted coconut flakes are all used in the creation of these famous cookie bars. Oh, and butter, of course, because, well, why not?

5. Lemon Bars With a Salty Olive Oil Crust

However, rather than using butter to make the crust of the lemon bar, as is the case with traditional shortbread, this recipe uses olive oil as a modern improvement.A hefty teaspoon of salt brings out the savoriness of the olive oil in a way that the lemons truly appreciate.Serve extra-cold with a dusting of confectioners’ sugar on top, if desired.Additional suggestions from the editors include:

6. Minnie Utsey’s No-Fail Cornbread

This recipe is precisely what its name implies: it cannot be messed up. In order to satisfy my cornbread cravings, I return to this recipe time and time again. – You can adjust the quantities to your liking, but I guarantee there will be none left over.

7. Mochi Banana Bread 

″What happens to classic banana bread when you substitute sweet rice flour for the regular flour?″ Joy Cho, a recipe creator, poses the question.It’s a delightful in-between, decidedly recognizable with a nice textural variation, that’s neither totally mochi nor wholly regular banana bread,″ says the author.Glutinous rice flour imparts the chewy texture that is characteristic of mochi to the realm of banana bread.Even better, it only takes approximately half the time in the oven to bake than a traditional banana bread would require.

8. Powdered Donut Cake

If you substitute sweet rice flour for traditional banana bread, what happens?So, says Joy Cho, a food developer.″The outcome is neither fully mochi nor wholly regular banana bread—a it’s beautiful in-between, obviously recognizable but with a nice textural variation,″ writes the author.″ When used in banana bread, glutinous rice flour imparts the chewy texture associated with mochi.Even better, it only takes approximately half the time in the oven to bake than a traditional banana loaf.

9. Madeira Cake

Even though this is a straightforward European cake, it is far more wonderful than the sum of its parts. This light sponge cake, flavored with just a hint of citrus, is the perfect complement to a cup of coffee or tea, or perhaps a glass of fortified wine (as the name suggests!)

10. Chocolate Cake With Peanut Butter Frosting & Salty Peanuts

Perfect for the chocolate-peanut butter connoisseurs in your family.If this is their fantasy birthday cake, you can now effortlessly scale it to fit any number of guests at your party!This article was first published in June 2015, however it has been updated.We updated it for this summer since we are quite enthusiastic about the desserts on our summer dessert to-do list.What are your go-to techniques for converting recipes to fit different pans?

Tell us about it in the comments section!

The essential alternative baking pan sizes

No matter how many baking pans you have in your kitchen, you will come across a recipe that calls for a pan that you do not have.For example, your grandmother’s apple cake recipe calls for an 11″ x 7″ baking pan – really?You can use a different recipe or go online to purchase the pan that was suggested.But, to be honest, the answer is usually already in your kitchen cabinet; you just need to be aware of the most frequent alternate baking pan sizes available.I understand how valuable your time is, so let’s make this post short and sweet: I’ll concentrate on cake and brownie/bar recipes, as well as the pans that go with them.

Baking pans of various sizes for yeast loaves and rolls will be investigated in the near future by me.However, for the time being, cakes and bars will suffice.Online, if you search for ″different baking pan sizes,″ you’ll discover charts detailing the volumes of everything from a 6″ round cake pan to an 8″ square loaf pan with a 2 1/2″ deep well.However, volume isn’t much of a help because it demands you to cook the recipe first so that you can measure the batter, and only then can you determine whether or not you have the right pan.Because of this, I’m going to make things simple for you: assuming you already own the most popular cake and bar pans, I’ll show you how to adapt practically any recipe to suit what you already have — with (almost) no volume measurements required.

Alternative baking pan sizes: first, assess your own pans

• If you’re like most serious bakers, you have at least one of the following cake and bar pans in your collection: 9″ x 13″ x 2″
• 8″ square and/or 9″ square (2″ deep)
• 9″ x 13″ x 2″
• 8″ square and/or 9″ square (2″ deep)
• 9″ x 13″ x 2″
• A 9″ (10-cup) Bundt cake or a 9″ round (2″ deep) cake
• an 8″ round and/or 9″ deep cake.

These pans should be able to accommodate nearly any cake or brownie/bar recipe you come across.The difficulty for most of us arises when we only have an 8″ square pan for brownies and not a 9″ square pan for cookies.Alternatively, if your cake recipe asks for a 9″ x 13″ pan, but you prefer circular layer cake pans, you can do so.So, what do you do in that case?Make a basic calculation to come up with an alternate solution.

Determining a pan’s capacity

What is the baking surface area (capacity) of an 8-inch square baking dish?Divide the length of one side by the length of the other — 8″ x 8″ — to obtain 64″.Isn’t it simple?The same may be said for any other square or rectangular pan.10″ x 10″ equals 100″, 11″ x 7″ equals 77″, and so on.

In order to calculate the capacity of a circular pan, you’ll need to remember a little geometry: the radius (half the diameter) of the pan squared (multiplied by itself), multiplied by the number pi (3.14).So, what is the surface area of that 9″ circular pan?Radius times radius times 3.14 (pi) equals 63.6, which we’ll round to 64″.Do you have a fear of geometry?Make use of this simple calculation tool.

The simplest substitute: 8″ square = 9″ round

Bingo!You’ve just witnessed the simplest and most fundamental pan substitution: the capacity of an 8″ square pan and a 9″ round pan are exactly the same (64″), and the pans may be changed for one another in any recipe without altering the results.Please keep in mind that when calculating pan options in this manner, a pan depth of 2″ is assumed.Due to the fact that most bars do not rise to extreme heights, you may be able to mix bar recipes among shallower pans.However, in order to convert a cake recipe from a 9″ x 13″ pan to, say, two 8″ round pans, you will want the extra vertical wiggle space offered by a 2″-deep baking pan.

9” x 13” pan alternatives

Bring your 9″ x 13″ baking pan into the mix now, shall we?9″ × 13″ equals 117″ when multiplied together.When making a 9″ x 13″ sheet cake, what’s the best method to divide the batter into two rounds to make a layer cake?Keep in mind that the capacity of your 9″ circular pan is 64″.You’ll need 50 of your 8″ circular pans.

When you divide 117″ by 2, you get 58.5″, which is exactly halfway between the two round dimensions.So, which of the circular pans should you select to cook with?The two 9″ circular pans provide approximately 10% more room than the nine 9″ x 13″ pans.The two 8″ rounds fall short by approximately 9 percent.If you bake the cake in two 9-inch pans, the layers will be shorter than if you baked it in a 9-inch-by-13-inch pan.However, if you use two 8-inch pans, you run the danger of the batter spilling.

If it’s a new recipe, it’s best to be safe and bake it in two 9-inch round baking pans.For those who are already familiar with the recipe, imagine how high it rises in the 9″ x 13″ baking dish.Is the top surface of the pan significantly higher than the rim of the pan, or does it hover midway between the rim and the top surface?If it’s a high-rise, 9-inch spherical pans will be your best bet for success.

However, if the batter appears to be too thin in the 9″ x 13″ pan, feel free to experiment with it in your 8″ round pans; as long as they are 2″ deep (yes, measure them to be sure), you should be good.Another alternative is as follows: You may construct a beautiful tiered layer cake by splitting the mixture between two 8″ round (50″) and one 9″ round (64″) pans.You will need approximately 25% more batter in the 9″ pan than in the 8″ pan.Prepare by baking, stacking, and decorating!

What to do if you don’t have a 9” square pan

• Consider the following scenario: you have a brownie or cake recipe that requires a 9″ square pan, which you do not have. In my experience, more individuals have an 8″ square pan rather than a 9″ square pan, based on anecdotal evidence (i.e., I asked my acquaintances). First and first, if you don’t mind making a few adjustments to the recipe, you may increase all of the ingredients by 50% and bake it in a 9″ x 13″ pan (which is approximately 45 percent bigger than a 9″ square pan
• raising the recipe by 50% is simple and approximate). However, if you like to follow the recipe exactly as written, the following options are available: 11″ x 7″ pan (77″
• once again, near enough)
• 8″ square pan or 9″ round pan (64″)
• 11″ x 7″ pan (77″
• once again, close enough). Because their surface area is approximately 20% smaller than that of a 9″ square pan, if you’re baking bars, they’ll be thicker and will need to bake for a little longer period of time. Making a cake is like taking a chance on something new and exciting. However, if it is a high-riser, you run the risk of overflowing
• otherwise, you run the risk of underflowing.
• An oval-shaped casserole measuring approximately 8″ by 12″ in size

In many cases, oval casserole plates may be used in place of standard baking pans if you don’t mind their form.The question is, how do you calculate the area of an oval?Let’s go back to high school geometry for a moment: Mark the exact middle of the casserole dish wit