Recipe tools
These tools change the size of a recipe. Halving 3/4 cup or tripling 1/3 cup in your head goes wrong easily, because US measures mix cups, tablespoons and teaspoons. The calculators here convert everything to teaspoons, do the multiplication, then rebuild the amount from standard measuring cups and spoons so you can actually measure it. Two things don't scale with the ingredients. Pan size: a halved cake needs a pan with about half the area, so a 9-inch round becomes roughly a 6 1/2-inch round, and a doubled batter needs twice the area. Baking time: it follows batter depth, not quantity, so keep the depth the same and start checking at the original time. Eggs are the other snag. A large egg weighs about 50 g out of the shell, so half an egg is about 25 g of beaten egg.
Which tool do I need?
| You want to | Use |
|---|---|
| Halve or double one amount | Half of a measurement calculator |
| Resize a whole recipe | Recipe scaler |
