BAKING NOTE
How to scale a baking recipe
Start with a recipe you already trust. Baking Note changes ingredient quantities using a mathematical ratio. It does not test the recipe or predict baking time, temperature, or the finished texture.
1. Fit a recipe to a different pan
Measure the inside base of each pan. For a straight-sided round pan, enter the diameter; for a straight-sided rectangular pan, enter its width and length. Select cm, mm, or inches for each pan. Include the number of original and new pans.
With the same batter depth, the multiplier is the new total base area divided by the original total base area. Round area is π × (diameter ÷ 2)². Rectangular area is width × length.
Example: a 15 cm round pan to an 18 cm round pan
The multiplier is 18² ÷ 15² = 1.44. Multiply each original ingredient by 1.44. These amounts illustrate the arithmetic; they are not a tested recipe.
| Example ingredient | Original | Scaled |
|---|---|---|
| Flour | 100 g | 144 g |
| Sugar | 90 g | 129.6 g |
| Butter | 80 g | 115.2 g |
Example: one 20 × 20 cm pan to two 15 × 15 cm pans
The original total area is 400 cm². The new total area is 15 × 15 × 2 = 450 cm². The multiplier is 1.125, so 200 g becomes 225 g.
Taller pan walls do not automatically require more batter. Only enable “Adjust the batter depth, too” when you intentionally change the actual batter depth. The multiplier then includes new batter depth ÷ original batter depth. Leave enough room for your recipe to rise.
Sloped pans, Bundt pans, pans with a center tube, and irregular molds are outside this area-based model. Do not treat their outer dimensions as usable capacity. Use your recipe’s guidance for baking conditions; changing depth can affect how the center bakes.
2. Scale to ingredients you have
Select “On hand,” choose an ingredient, and enter the available weight. If the original recipe uses 120 g of butter and you have 90 g, the multiplier is 90 ÷ 120 = 0.75. A 200 g flour quantity becomes 150 g. Check every other ingredient before starting; the tool only uses the selected ingredient as the limiting amount.
3. Choose a batch weight or number of portions
“Total weight” divides your target weight by the sum of all entered ingredients. “Portions” first multiplies unbaked weight per piece by the number of pieces. For example, 12 pieces at 40 g require 480 g of unbaked dough. If the original ingredients total 600 g, the multiplier is 0.8.
These modes do not estimate mixing losses, baking moisture loss, or finished weight. Make sure your original ingredient list is complete.
4. Enter and weigh ingredients
Enter ingredient weights in grams. The paste tool can read g, kg, and mg and shows a preview before replacing your list. Cups, spoonfuls, and whole-egg counts are not converted: weigh them first. Weigh eggs without shells and use the required amount from a mixed portion when appropriate for your recipe.
The calculator keeps full precision internally. The rounding menu only changes the displayed weight. Use a suitable scale for small quantities and review highly sensitive ingredients carefully. Check off each ingredient as you weigh it; changing quantities clears the checks.
5. Save, combine, compare, and share
- Recipe collection: save up to 30 recipes in this browser. Loading a recipe does not overwrite its saved copy. Save again to create another copy.
- Combine ingredients: select saved recipes and batch counts. Only matching ingredient names, after trimming extra spaces, are combined. “Butter” and “Unsalted butter” remain separate.
- Compare pans: compare your current pan option A with option B against the original pan. This comparison uses pan geometry even if another scaling mode is selected.
- Share: the link contains the current recipe and settings. Anyone with the complete link can read them. Opening a link asks before replacing the current recipe; your saved collection is not shared.
Recipes do not sync between devices. Browser data can be cleared, so download a text copy for recipes you want to keep. Read the data-handling details.