Welcome to the Cake Decorators Q&A

I am bakiing my first 12in square cake today. I watched the tutorial on here for the deep 10in round. I would like to gain the same amount of height on my square. The cake is a 10 egg mixture with 585g of flour, is it acceptable to add another 2 eggs (working out the remaining) to achieve a 12in square.
I do hope someone can help.

In my recipes i usually need more mixture for a square tin than a round – my 12 inch squares uses mixture for a 14 inch round.. I would work out the quantities for 2inch then add the extra 4inch of mixture to the 10 inch recipe. This recipe is a lovely cake I have made it a few times now. hope it goes well – others may have the correct measurements to hand for you x

If you want to keep the depth the same you need to compare the areas of the tins. It’s all about the maths! The area of a 10″ round is 78sq in (3.142 x25, which is the radius squared). The area of a 12″ square 144 sq in. So, the area of a 12″ square is significantly more than a 10″ round, getting on for double! To be entirely accurate you actually need to multiply all your original ingredient quantities by 1.85.

Hi,
If you go to the blog, page 5. What size of cake tin, there is a conversion chart of how to work out your cake mix to the size of tin. It was done by Madeitwithlove. Perhaps you have made your cake by now, if not if is worth looking at and I think you can download it and keep it for the future. Good Luck.

Hi Sammy

If you want the same depth as the two ten inch cakes you could simply convert that recipe in this blog http://www.cakeflix.com/blog/how-to-work-out-what-size-cake-tin-to-use. You would of course have to bake the converted recipe in two 12″ square tins, that way you’ll have an even bake.