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Recipes frequently come in a tin size that you do not have or do not wish to use for whatever reason. Also, sometimes you want to make a half cake size/amount (just using one tin and cut it in half) so that you can test out a new recipe and avoid lots of waste if it proves not to be a good recipe. It’s a pain trying to work out the conversion factors – this does it for you!

This spreadsheet allows you to input all the ingredients in the original recipe, select the tin size used in the original recipe, and instantly recalculate for all possible circular cake tin sizes (including half measures for 6inch & &inch). This assumes of course that the depth of cake will be the same, but this is generally going to be the case.

It also works if you want to increase or decrease a recipe by a specific percentage…..

• All ingredients go in the first column (Col A) – the amounts in either grams or mils in column B –  with things like lemon juice you need to decide how much juice is in one lemon – about 80ml and then put the price and pack size accordingly. So not perfect, but doable.
• Quantities must be in either ml, grams or whole numbers of something.
• Pack cost and pack size (columns E & F) should be self-explanatory – most things can be priced from the web in a few clicks.
• Column G: Cell 3 is the size for which the recipe was originally written – in this case, 10 inches (I suppose I should add the metric equivalents….. which I have now done as a note – hover mouse over the red triangle to reveal notes)
• Columns C & D are used to increase or decrease a single ingredient by a specific percentage in isolation – this change will affect all tin sizes as well as the “General” increase or decrease percentages requested in G7 & G11 and shown in columns U & W.
• Cell G7 – is if you just want to increase the quantities by a specific amount – say you felt the tin they originally specified wasn’t quite thick/full enough for you – then you could apply a 5% or 10% increase – or if the converse was the case using Cell G11 a % reduction can be applied – the results would be shown in columns U & W.
• Under cake pricing, it prices all the different sizes of the cake tin (including the original recipe size) as well as the % increase and % reduction results. This, of course, is very useful with the “recipe maker” part where it wants a cost per slice….