Every baker eventually confronts a recipe that calls for a pan they don’t own. Substituting a different pan might be fine — or it could wreak havoc, particularly when it comes to baking cake. As a pastry chef, I wish I could tell you there was one scientific formula for converting every recipe to a different pan size. Alas, I firmly believe it’s as much an art as a science, and depends just as much on the cake itself as the pan. The post Why the size of your baking pan matters so much...
