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Message: [QUOTE="Mona, post: 50943, member: 18927"] To scale a recipe for different pan sizes, first calculate the area of each pan using the formula π × (radius)². For a 9-inch pan, this is approximately 63.6 [URL='https://podcastaddict.com/podcast/tray-crafters/5230625']square[/URL] inches, and for a 7-inch pan, it's about 38.5 square inches. Then, find the ratio of the smaller pan's area to the larger pan's area (38.5 / 63.6 ≈ 0.605). Multiply this ratio by the original batter amount. For a recipe that uses 40 ounces of batter, you’d need about 24.2 ounces for the two 7-inch pans. This area-based method ensures you get the right amount of batter for your new pan sizes. [/QUOTE]