The 7" Cake Tin

Decorating By Elise87 Updated 14 Aug 2009 , 1:12am by Elise87

Elise87 Posted 13 Aug 2009 , 9:19am
post #1 of 9

Ok so i usually bake my cakes in either an 8" or 9" round pan and that is too much cake for my family to eat when i practice making cakes so i went out to buy a smaller tin and couldn't find a 6" pan so i decided to buy the 7" inch one.

Sooo i was looking around at recipes and i can't really find any that use 7" so i was trying to figure out cups of batter etc and they only tell you the amount for 6" and then 8" and miss the 7" making me think what's wrong with that tin? lol Is it just not a common size to use? point of this post i guess is really, do alot of people use the 7" round tins on here and can bake in it fine no matter what recipe?

Sorry if it's a silly thing to ask

8 replies
MikeRowesHunny Posted 13 Aug 2009 , 9:57am
post #2 of 9

I use it. I offer all sizes round/square in inch increments from 4in up to 12in. 3 of my wedding cakes this year involved a 7in round. My tins are 3in deep and I know that the 7in takes 3/4 of a regular 6 cup recipe (4 1/2 cups). If it's only a 2in deep pan, you will want around 2 3/4 cups of batter for it.

Elise87 Posted 13 Aug 2009 , 10:13am
post #3 of 9

that's very helpful thank you!

Just to ask a question on that because i have no experience with this and am trying to convert a book of recipes i have into cups of batter:

I have a recipe that calls for 1 deep 8" round tin (does that mean 3" deep?) and would it then equal 5 cups of batter?

MikeRowesHunny Posted 13 Aug 2009 , 10:19am
post #4 of 9

I checked Lindy Smith's guide, and she considers an 8x3in recipe (deep tin) to be 1 whole recipe, so she says your 7x3in will require 3/4 of that recipe. HTH!

Elise87 Posted 13 Aug 2009 , 10:22am
post #5 of 9

yes that does thank-you again!

Why oh why can't they have a book of recipes with some 7" recipes in it to make it easier for me lol

MikeRowesHunny Posted 13 Aug 2009 , 10:34am
post #6 of 9

No problem, I'm just about to bake one myself! The 7in strawberry cake I made for a wedding on Monday didn't cook properly (discovered whilst torting today!), so I'm having to rebake - sigh!

Elise87 Posted 13 Aug 2009 , 2:15pm
post #7 of 9

how annoying icon_cry.gif

Bluehue Posted 13 Aug 2009 , 2:44pm
post #8 of 9

Elise - i have had this problem also - so some time ago i decided to make up a cake batter for an 8 inch cake tin - fill it 3/4 full and then with the batter left over - make little cupcakes........ icon_redface.gif
The DH thinks it is great - as he has some little cakes for his lunch the next day - icon_wink.gificon_lol.gificon_lol.gif

Might go google *7 inch cake recipes* - will let you know if i find anything suitable

ETA; Found this little snippet of imformation Elise - might help -

As a rule of thumb, a square tin holds about 25% more than a round tin of the same size. If you're using a square tin for a round tin recipe, keep the temperature the same, and turn the cake during baking, as the corners tend to cook faster than the middle.

Approximate conversions Round tin Square tin
6 inch (15cm) 5 inch (13cm)
8 inch (20cm) 7 inch (18cm)
9 inch (23cm) 8 inch (20cm)
11 inch (28cm) 10 inch (25.5cm)

Bluehue icon_smile.gif

Elise87 Posted 14 Aug 2009 , 1:12am
post #9 of 9

Thanks bluehue! that round to square thing could come in handy one day

and yeh i was thinking about using the extra for cupcakes, my family nodded in acceptance lol

Also just want to add 7" round tin i bought at 'House' just cose it was in there cost $14 ($12USD) and just found out that my usual decorating store i go to sells it for $7 ($6USD)! I am so seeing if i can get a refund!

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