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For example, a deep cake pan will result in a thicker cake, while a shallow cake pan will produce a thinner cake. The size of the pan is also important. Using the wrong size can affect the baking time and texture of your dessert. Since the shapes and sizes can make variations, you should have a variety of cake and pie pans in your kitchen to.
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Two 9" round cake pans, two 15" x 10" half sheets, 5" x 9" loaf pan, 13" rectangular pan with lid, 9" square pan, 12-cup cupcake pan and 14" x 9.25" cooling rack 2 Best Value Baking Pan Set
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A 9-inch round cake pan is 63.5 square inches/holds 8 cups of batter. A 10-inch round cake pan is 78.5 square inches/holds 10-11 cups of batter. Without any adaptions, your 10-inch cake layers will be very thin. You'll need to increase the batter by 25%. The get this percentage, work with the cups or square inches.
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Round Cake Pans: Ideal for layered cakes and often come in standard sizes like 8 or 9 inches in diameter. Square Cake Pans: Perfect for bar cakes or when a different aesthetic is desired. Pie Plates: Available in various sizes, with 9 inches being the most common, these come in classic round shapes or even deeper options for more filling.
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Smaller-diameter pie pans (4 3/4" to 5") are ideal for individual pies. Pot pie pans, usually ceramic, have more gently sloped walls than individual pie pans (usually made of aluminum and sold in sets of four), which flare from bottom to top quite dramatically. The straighter walls of the pan give pot pies a greater ratio of filling to crust.
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A pie pan is also known as a pie tin or pie plate.The pan has thin and slanted sides, which are usually 1.5 inches deep.The pie pans are available in different sizes, including eight inches, nine inches, and ten inches.. In addition, the pie pans are made from different materials, including tinned steel, ceramic, stoneware, glass, and aluminum.
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But, what are the differences between pie pans and cake pans? Pie pans are shallower with angled sides to allow for easy release of pies and their fillings. Cake pans are deeper with straight sides, allowing the cake to rise and retain its shape. Cake pans also often have a removable bottom for easier cake removal.
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Norpro Stainless Steel Pie Pan. Amazon. View On Amazon $19. This humble, stainless steel pie plate baked up consistently golden, browned crusts, and the angled sides made it easy to line as well as remove slices of pie. The one downside: it's not dishwasher-safe.
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In Summary. To summarize, here are some points to remember when deciding between a pie pan vs cake pan: Starting with the obvious one: pie pans are for making pies, while cake pans are for making cakes. Pie pans also concentrate on the crusts and support for fillings, while cake pans concentrate on shaping the batter and for layering.
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If you're moving the recipe to a smaller pan and the batter seems too deep, bake low and slow: lower the oven temperature by 25 degrees F and increase the baking time.
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For two 9 inch round pans - cake pan ratio difference = 128 / 100 = 1.28 (~1.3) Recipe conversion for the cake pan size - Multiply the ingredients in the recipe by 1.28 (or approximately 1.3 times) to get the correct amount of each ingredient to make TWO 9 inch cake pans, with the same height as the original recipe.
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Cake Pans Vs Pie Pans. Many pie pans are usually 9 inches in diameter and 1.25 inches deep. Deep-dish pie pans can be as deep as 1.5-2 inches. Cake pans are in different shapes and sizes with the 8-inch cake pan size being the most common. Cake pans are observably deeper than pie pans, ranging from 1.5-3 inches deep.
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9 x 5-inch loaf pan. 8 cups. 1 (9 x 2-inch) deep dish pie plate; 1 (10-inch) pie plate; 1 (8-inch) square baking dish; 1 (9-inch) square baking dish. 8 x 4-inch loaf pan. 6 cups. 1 (8-inch) round cake pan; 1 (11 x 7-inch) baking dish. 9-inch springform pan. 10 cups.
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This is a chart comparing volume of baking pans to their typical, manufactured dimensions. Volume. Dimension. 4 cups (1 L) 6 x 2 inch (15 x 5) Round Cake Pan. 4 cups (1 L) 8 x 1 ยผ inch Round Pie Pan. 4 cups (1 L) 8 x 4 x 2.5 inch (20 x 10 x 6 cm) Loaf Pan.
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My personal choice for pie has always been tempered glass, because it's cheap but sturdy, and nonreactive to boot. Since glass conducts heat more quickly than stone, the butter melts more quickly, too, releasing steam to preserve the dough's flaky layers and turning out a crust that's golden and crisp overall.
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Cake pans are generally the same height, so you don't have to go wild here. But, remember that pans of very different heights (such as a tall loaf pan vs. a shallow cake pan) will create different end products. Deep, dense pan shapes, such as loaves, require a longer bake time than shallow pans, such as tart pans or jelly-roll pans.