Hi Paz, it sounds like the article that might be helpful in situations like this is When more is better. As described in the article, the first step is to figure out the area of the two pans. This case, the 8" and 9" pans are 64 sq. inches and 81 sq. inches, respectively. To figure out what factor to increase all the ingredients by, you can divide the area of the pan you're hoping to use by the area of the pan in the recipe (81/64 = 1.26). You can multiply all of your ingredients by 1.26 to get the new weight of the ingredients you should use to fit the larger pan. This can be tricky with eggs, but you can scramble the eggs and measure them by weight. (1 large egg = 65-68 grams). We hope that helps, and feel free to give our Baker's Hotline a call if you'd like to walk through this one step at a time: 855-371-BAKE(2253). Kye@KAF

• Reply