12 BAKING PAN RECIPES

Steps:

• If the recipe calls for: 1 (8-inch) round cake pan (4 cups volume ) SUBSTITUTE with: 1 (8 x 4)-inch loaf pan, or 1 (9-inch) round cake pan, or 1 (9-inch) pie plate
• 2 (8-inch) round cake pans ( 8 cups volume) SUBSTITUTE: 2 (8 x 4-inch) loaf pans or 1 9-inch) tube pan or 2 (9-inch) round cake pans or 1 (10-inch) Bundt pan or 1 (11 x 7-inch) baking dish or 1 (10-inch) springform pan
• 1 (9-inch) round cake pan ( 6 cups volume ) SUBSTITUTE: 1 (8-inch) round cake pan 1 (8 x 4-inch) loaf pan 1 (11 x 7-inch) baking dish
• 2 (9-inch) round cake pans (12 cups volume) SUBSTITUTE: 2 (8 x 4-inch) loaf pans 1 (9-inch) tube pan 2 (8-inch) round cake pans 1 (10-inch) Bundt pan 2 (11 x 7-inch) baking dishes or 1 (10-inch) springform pan
• 2 (10-inch) round cake pans (22 cups volume) SUBSTITUTE: 5 (8-inch) round cake pans 3 or 4 (9-inch) round cake pans 2 (10-inch) springform pans
• 9-inch tube pan (12 cups volume) SUBSTITUTE: 2 (9-inch) round cake pans 2 (8-inch) round cake pans 1 (10-inch) Bundt pan
• 10-inch tube pan ( 16 cups volume) SUBSTUTE: 3 (9-inch) round cake pans 2 (10-inch) pie plates 2 (9-inch) deep dish pie plates 4 (8-inch) pie plates 2 (9x5-inch) loaf pans 2 (8-inch) square baking dishes 2 (9-inch) square baking dishes
• 10-inch Bundt pan ( 12 cups volume) SUBSTITUTE: 1 (9x13-inch) baking dish 2 (9-inch) round cake pans 2 (8-inch) round cake pans 1 (9-inch) tube pan 2 (11x7-inch) baking dishes 1 (10-inch) springform pan
• 11 x 7 x 2-inch baking dish (6 cups volume) 1 (8-inch) square baking dish 1 (9-inch) square baking dish 1 (9-inch) round cake pan
• 9 x 13 x 2-inch baking dish (15 cups volume) SUBSTITUTE: 1 (10-inch) Bundt cake pan 2 (9-inch) round cake pans 3 (8-inch) round cake pans 1 (10 x 15-inch) jellyroll pan
• 10 x 15 x 1-inch jellyroll pan ( 15 cups volume) SUBSTITUTE: 1 (10-inch) Bundt pan 2 (9-inch) round cake pans 2 (8-inch) round cake pans 1 (9 x 13-inch) baking dish
• 9 x 5-inch loaf pan (8 cups volume) SUBSTITUTE: 1 (9 x 2-inch) deep dish pie plate 1 (10-inch) pie plate 1 (8-inch) square baking dish 1 (9-inch) square baking dish
• 8 x 4-inch loaf pan ( 6 cups volume) SUBSTITUTE: 1 (8-inch) round cake pan 1 (11 x 7-inch) baking dish
• 9-inch springform pan ( 10 cups volume) SUBSTITUTE: 1 (10-inch) round cake pan 1 (10-inch) springform pan 2 (8-inch) round cake pans 2 (9-inch) round cake pans
• 10-inch springform pan ( 12 cups volume) SUBSTITUTE: 2 (8 x 4-inch) loaf pans 1 (9-inch) tube pan 2 (9-inch) round cake pans 1 (10-inch) Bundt pan 2 (11 x 7-inch) baking dishes 2 (8-inch) round cake pans
• 8-inch square baking dish ( 8 cups volume) SUBSTITUTE: 1 (9 x 2-inch) deep dish pie plate 1 (9 x 5-inch) loaf pan 2 (8-inch) pie plates
• 9-inch square baking dish ( 8 cups volume ) SUBSTITUTE: 1 (11 x 7-inch) baking dish 1 (9 x 2-inch) deep dish pie plate 1 (9 x 5-inch) loaf pan 2 (8-inch) pie plates

Steps:

• 1. Preheat the oven to 180ºC/gas 4 and line 2 baking sheets with baking paper. In a large bowl combine the flour, bicarbonate of soda and the spices.
  2. Melt the butter, sugar and golden syrup in a pan over a low heat and stir until the sugar dissolves, then add it to the dry ingredients. Stir in until it forms a stiff dough, then cut it in half.
  3. Transfer the paper from the baking sheets to a work surface and place a portion of the dough on each. Roll out to 5mm thick, then cut out directly on the paper, leaving a 2cm gap between each. Save the cuttings to make more people, or round ginger biscuits.
  4. Carefully lift the papers back onto the baking sheets and bake the gingerbread in the oven for about 12 minutes, or until lightly golden.
  5. Leave to cool on the sheet for a few minutes – if you want to hang them as decorations, now is the time to pierce a hole through the top of each with a skewer – then move to a wire rack.
  6. Once cool, ice the gingerbread men and decorate with sprinkles, sweets and edible glitter.