Hello TWD bakers! This week’s recipe gave me some food for thought for this post. The recipe this week is supposed to be made in a mini-Bundt pan. I happen to own one, but what if you don’t? What can you use?
I found a fabulous conversion guide here. It shows approximately how many cups of batter that a recipe calls for and what pans you can use if you don’t have the one called for. While this chart doesn’t specifically address mini-Bundt pans, I think that looking at the ingredients we can reasonably assume that this would make 6-8 muffins or 2 small loaves. Start with the lowest baking time and check every few minutes from there.
I love the hint that says to fill your pan with water to find out its true volume. I’ve done that on most of my pans that are oddly shaped or sized. I keep a handy list on the inside of my cabinet to help me remember for when I want to use my Festival Pan (9 cups) or my tea cake and candy mold (3 cups).
Any other good hints for subbing baking pans?