This is easier to understand by working through an example. Let’s say we have a round cake tin that measures 9 inches in diameter (the widest point across the circle) and 2 inches high. First, we need to calculate the radius. The radius is the length of a straight line drawn from the centre of a circle to the outside edge. Since we already measured the diameter of the cake tin, we can just halve this figure to get the radius: 9 / 2 = 4.5. We already know the height is 2, and π has a constant numerical value of 3.14. So if we put all the inputs together we get 4.5 x 4.5 x 2 x 3.14 = 127 cubic inches. That is, if you took a big bag of cubes measuring 1 inch by 1 inch each, you would need 127 of them to fill the cake tin to the brim. As a rough guide, a 2lb (900g) loaf tin is about 21cm long, 11cm wide and 7cm high (8 x 4 x 3 inches approx) and a 1lb (450g) loaf tin is 16cm long, 11cm wide and 7cm high (6 x 4 x 3 inches). They do vary quite a bit from brand to brand but this should help you understand what you have got if you have one already. Please beware the difference between internal and external measurements, since a protruding lip will affect measurements - try to ignore this when measuring. If you prefer, you can measure the volume of water your tin holds. As a general rule, a 1lb (450g) tin will hold about 1.5 pints (850ml) of water. A 2lb (900g) tin will hold somewhere between 2 pints (1100mls) and 2.5 pints (1400mls); some hold even more, depending on the tin shape. What about other cake tin sizes? Those typical recipes that use 500g of flour are aimed towards making an 800 gram loaf which would sit in a 2lb tin. However I find 500g of flour is not quite enough to make two pounds of dough, so I use 550g of flour. For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

What size are 2lb and 1lb loaf tins? As a rough guide, a 2lb (900g) loaf tin is about 21cm long, 11cm wide and 7cm high (8 x 4 x 3 inches approx) and a 1lb (450g) loaf tin is 16cm long, 11cm wide and 7cm high (6 x 4 x 3 inches). Aside from the loaf pan size, you also have to consider other qualities of a loaf pan before deciding on which one to use for your recipe. Material To transform your classic Madeira Cake into a delightful Cherry Madeira Cake, consider incorporating chopped glacé cherries into your recipe. Fold these into the cake batter along with the final portion of flour. Perfect for those who enjoy a fruity twist to their cakes! More British Baking Recipes The standard advice is to fill cake tins between half to two-thirds full with raw batter. Half-filled is best for light and fluffy cakes like Victoria sponge, as these will rise a lot in the oven. Two-thirds is best for denser cakes like banana cake, as these will not rise so much. Denser cakes are generally those that do not use the creaming method to blend granulated sugar into butter. For example, the methodology for making Jamaican ginger cake involves melting the sugar and butter in a pan. Most gluten-free cakes are naturally dense, and so cake tins should be filled two-thirds full if you are baking without wheat flour. The best bakeware is a key component when it comes to the perfect homemade bakes, but with the quality on the market varying so hugely, it can be hard to know what to go for.A 2lb (900g) loaf tin is about 21cm long, 11cm wide, and 7cm high (8 x 4 x 3 inches) and a 1lb (450g) loaf tin measures approximately 16cm long, 11cm wide, and 7cm high (8 x 4 x 3 inches) (6 x 4 x 3 inches). The volume of batter each loaf pan can hold also differs. For example, the standard loaf pan is said to accommodate around 5 cups. There are bigger pans that can even accommodate up to 12 cups.

Carbon steel is lightweight, hard wearing and a great conductor of heat. It’s extremely durable and should last longer than most other baking materials, and it won’t detract from the taste of your food. Want to have a clean-looking loaf? Choose loaf pans with sharp corners as these tend to produce bread with a cleaner finish. If post-bake cleaning is a concern, opt for pans with rounded corners as they are easier to clean. Loaf Pan Size Wrap-up Alternatively, you can freeze it for up to 3 months. Make sure to wrap it tightly in cling film and foil before freezing.To get this, you need to get the volume of your pan. As mentioned above, you can get this by multiplying your length, width, and height. You can also determine this through the water method. Using a sharp knife, divide the prepared bread dough – enough for one loaf – into three equal pieces.