Suggestion - maybe learn some general principles, and conversion factors.
Then you can adjust your own recipes.
I go by volume of pan; others here (like Smaug) work to maintain the same height of baked good no matter what the pan; others (like Queen Sashy, I think) go by area.
Here's a chart about baking pan sizes (+ there are more out there):
https://recipeland.com/howto/baking-pan-dish-volume-guide-332
Also, if you're working in both cm and inches, cubic cm and cubic inches, you need to get a chart or some formulas that allow you to convert back and forth.
Once you've done it a few times, it becomes easier.
Wishing you success in your baking.
Going by area and trying for the same depth are actually the same thing. Of course it takes a bit of common sense- you don't want to cook a 3" deep cake in a 10" deep pan.
thx :)
but i have one more question, I realize that the recipe was 5 inches x4 which serves for around 24-40 people, if I want to minimize that into 12 servings , how should I adjust the recipe, sorry I am bad in maths
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Then you can adjust your own recipes.
I go by volume of pan; others here (like Smaug) work to maintain the same height of baked good no matter what the pan; others (like Queen Sashy, I think) go by area.
Here's a chart about baking pan sizes (+ there are more out there):
https://recipeland.com/howto/baking-pan-dish-volume-guide-332
Also, if you're working in both cm and inches, cubic cm and cubic inches, you need to get a chart or some formulas that allow you to convert back and forth.
Once you've done it a few times, it becomes easier.
Wishing you success in your baking.
but i have one more question, I realize that the recipe was 5 inches x4 which serves for around 24-40 people, if I want to minimize that into 12 servings , how should I adjust the recipe, sorry I am bad in maths