Measure the inside
Measure the inside base: diameter for round pans, width and length for rectangular pans. Actual measurements are more useful than size labels.
A LITTLE MATH, A BETTER BAKE
Your favorite recipe.
A perfect fit for your pan.
A different pan? No problem.
Change the size or number of pans. We’ll handle the ingredients.
START
What are you scaling for?
Uses all of your selected ingredient. Check that you have enough of the others, too.
Scales the total weight of your ingredients. Mixing and baking losses are not included.
Prepare weight per piece × number of pieces. This is the unbaked weight.
01
Measure the inside baseChoose your pans
Optional
Assumes the same batter depth. Taller pan walls alone do not require more ingredients.
02
Add your original recipe
Paste an ingredient list
Try: Cake flour 100g, Sugar 90g, or one ingredient per line. Supports g, kg and mg. Weigh cups, spoonfuls and eggs in grams first.
IngredientsOriginal weight
Weigh eggs without their shells and enter grams.
The starting values demonstrate scaling; they are not a tested recipe.
YOUR BAKING DESK
Save it once. Bake it again.
My recipe collection Up to 30 recipes · Saved in this browser
Save your ingredients and scaling settings. Editing a loaded recipe leaves the saved copy intact. Save again to create a new copy.
Combine recipe ingredients Everything for today’s baking
Combine scaled quantities from your saved recipes. Batches repeat each saved yield. Only names that match after trimming extra spaces are combined. “Butter” and “Unsalted butter” stay separate.
Compare two pan options Find the right fit
Compare A (your current new pan) and B against the original recipe pan. This comparison always uses pan area and count, plus batter depth if enabled.
BEFORE YOU BAKE
Three things before you bake.
Keep the batter depth
By default, scaling uses the total base area. Enable the depth option only when changing the actual batter depth, not the pan wall height.
Keep an eye on your bake
Designed for straight-sided round and rectangular pans. Sloped pans and pans with a center tube need a different volume calculation.
How is the ratio calculated?
Round area = π × (diameter ÷ 2)² · Rectangular area = width × length
Scale factor = (new pan area × count) ÷ (original pan area × count)
When depth adjustment is on, the batter depth ratio is included. A 15 cm round pan to an 18 cm round pan gives 18² ÷ 15² = 1.44×. This does not predict baked height or baking time.
Where are my recipes stored?
Recipes are saved only in this browser, without server uploads or device sync. Reset clears the current draft; delete saved copies individually in your collection. A share link contains the current recipe and settings, readable by anyone with the link. Save a text copy for long-term storage.