Paste a recipe. Bake it in the pan you actually own.
Multiply every ingredient by the ratio between the two pans' volumes. A 9×13 tin holds 234 cubic inches and an 8-inch square holds 128, so the same batter needs 0.55 of the original recipe. Baking Unlimited does that from each pan's real dimensions, then rounds the result to amounts a kitchen can measure — whole eggs, quarter-sticks of butter, the markings a cup has.
Eight pans, from a 6-inch round to a 9×13. Your recipe is kept exactly as you typed it and shown beside the scaled version, so you can disagree with it. Ten recipes and five conversions a month, free, without a card.
A 9×13 brownie recipe, pasted once and rescaled for an 8-inch square.
For home bakers with three pans and a hundred recipes written for none of them. If you own every tin in the catalogue and a kitchen scale, you already do this in your head — this is for the other evenings.
1.The ratio is measured, not looked up.
Each pan's volume is computed from its own dimensions — π r² h for a round tin, width × length × depth for a rectangular one. Published “cups per pan” charts each assume a different fill level, so mixing two of them gives you the wrong ratio. Computing both sides gives you the right one.
2.It never asks you for a third of an egg.
Scaled amounts land on things you can actually measure: whole eggs, quarter-sticks of butter, and the ⅓ and ⅔ markings a measuring cup has. 3 eggs scaled by 1.83 is 5 eggs, not 5.48 — the arithmetic is the easy part, and it is not the part that ruins a bake.
3.Your recipe comes back the way you typed it.
Stored exactly as pasted — fractions, ranges, blank lines, the note in the margin. Nothing is rewritten or tidied, and the original sits next to the scaled version so you can disagree with it. “A pinch of salt” stays a pinch rather than becoming 1.8 pinches.
4.There is no Bundt pan, and here is why.
A fluted mould displaces an amount that depends on the mould, so there is no formula for it — only a measurement we have not made. Every pan in the catalogue has a volume derived from its own dimensions. We would rather be missing your tin than quietly wrong about it.
What’s already wired
- Eight pans: 6, 8 and 9-inch rounds, 8 and 9-inch squares, 9×13, and two loaf tins
- Volumes computed from each pan's own dimensions, so the ratio between any two is exact
- Fractions read the way recipes write them — 1½, 1 1/2, and ranges like 25–30
- Whole eggs, quarter-sticks of butter, and the ⅓ and ⅔ markings a cup actually has
- Unquantified lines carried through untouched: a pinch stays a pinch
- Baking notes on what the new depth does to time and temperature
- Your recipe stored exactly as pasted, shown beside every conversion
- Ten recipes and five conversions a month, without a card
Pricing
Free
$0once
Ten recipes, five conversions a month. No card.
- Keep 10 recipes
- 5 conversions a month
- Every pan in the catalogue
- Your recipes stay yours
Pro
$9once
$9 a month. 300 conversions, and a shelf with no ceiling.
- Unlimited recipes
- 300 conversions a month
- Every pan in the catalogue
- Cancel any time
Convert five recipes on the free plan before you pay for anything. If Pro is not worth it, cancel from the billing page and your recipes stay where they are.
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Questions people actually ask
Which pans can I convert between?
Eight: 6, 8 and 9-inch rounds, 8 and 9-inch squares, a 9×13, and 8×4 and 9×5 loaf tins. Each one's volume is computed from its own dimensions, so the ratio between any two of them is exact. There is no Bundt or tube pan, because a fluted mould has no volume formula and we will not invent one.
Does it change the recipe I paste in?
No. Your text is stored exactly as typed — fractions, ranges, blank lines — and shown beside the scaled version. Lines with no number in them, like a pinch of salt, are carried through untouched rather than multiplied into something nobody can measure.
What does it cost?
Ten recipes and five conversions a month are free, with no card. Pro is $9 a month for 300 conversions and no limit on how many recipes you keep. When the free conversions run out, the next one is refused before anything is spent and nothing you saved is touched.
How is this different from the other kits?
Can I not just multiply everything by 1.8?
For two round tins of the same depth, that is exactly what this does, and a calculator is faster. The work is the rest of it: reading “1½ cups plus 2 tbsp”, landing 3.66 sticks of butter on a quarter your wrapper is printed with, and knowing that the same batter in a deeper tin needs a longer bake at a lower temperature.
Why is there no Bundt or tube pan?
Because we would have to invent the number. A fluted mould displaces an amount that depends on the mould, so unlike a round or rectangular tin it has no volume formula. Every pan listed has a volume derived from its own dimensions, and we would rather be missing your tin than confidently wrong about it.
Does it rewrite my recipe?
No. The text you paste is stored exactly as you typed it — fractions, ranges, blank lines and all — and shown next to the scaled version so you can disagree with the result. Lines with no number in them, like “a pinch of salt”, are carried through untouched rather than multiplied.
What happens when I run out of conversions?
The next conversion is refused before anything is spent, and everything you have already saved stays exactly where it is. Free is five a month and Pro is 300. Nothing is deleted and no recipe is locked behind the paywall — only new conversions stop.