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following list for pan substitutions and approximate metric equivalents. Make sure the pan you want to use is of the same volume as the pan specified in a recipe.

    Q My cake recipe calls for two 8-inch round baking pans but I have only two 9-inch round pans. Is it a mistake to bake the layers in bigger pans?
    A If you bake what are supposed to be 8-inch-round sponge cake layers in 9-inch pans, your layers will of course be thinner (which could be a problem if the recipe later calls for you to split them in two), and will bake more quickly than if they had been baked in smaller pans. Perhaps more important, your cake’s texture and rise may be affected, as changing pan size may alter these qualities. When baking a delicate cake, use the size of pan specified in the recipe for the best outcome.
Less delicate baked goods — butter and pound cakes, bar cookies, brownies, and quick breads — won’t suffer from the change as much. When substituting pans, do try to use one of equivalent volume (see page 47 ). You won’t be able to adequately fill a much larger pan, and a much smaller pan may overflow with excess dough or batter. You will also need to adjust the baking time, decreasing it if you are using a shallower pan and increasing it if you are using a deeper one.
    Q How many mini muffins will a recipe for regular size muffins yield?
    A Muffin tins come in a variety of sizes these days. Each cavity in a mini-muffin tin holds about 1½ tablespoons of batter. Each cavity in a standard-size muffin tin holds about½ cup. There are also jumbo muffin tins, whose cavities hold 1 cup, and muffin-top tins with shallow craters that will hold ½ cup of batter. So a recipe for standard-size muffins with a yield of 12 will get you the same number of muffin tops, six jumbo muffins, or close to two dozen mini muffins. Remember to adjust baking times. Jumbo muffins will need an extra 10 to 12 minutes in the oven; mini muffins will bake 10 minutes faster; and muffin tops will be done 8 to 10 minutes sooner than standard-size muffins.
    Q What can I make if I own only a handheld mixer? Which baking tasks require a stand mixer?
    A A handheld mixer will whip egg whites or heavy cream and mix muffin and cake batters. The heavy-duty (and more expensive) handheld models are up to mixing stiff cookie doughs. These models have thin wire beaters rather than old-fashioned beaters with metal shafts down the center, which tend to get clogged with dough. A handheld mixer costs a fraction of the price of a stand mixer, so for bakers on a budget, forgoing a stand mixer can make good sense.
That said, devoted home bakers who invest in a good-quality stand mixer such as a KitchenAid rarely regret the decision over the course of the many years they enjoy their purchase. A stand mixer will whip egg whites or cream in half the time of a handheld mixer. It will blend ingredients with almost no effort on the part of the baker, its paddle clearing the sides and bottom of the bowl without the need tostop the machine and scrape. Many stand mixers come with dough hooks for kneading stiff bread doughs, and are built with powerful motors that can run for upwards of 20 minutes without overheating or burning out.
    Q If I’m going to make the investment in a stand mixer, should I go for the largest one on the market?
    A KitchenAid mixers, which set the standard for all other stand mixers, come in several sizes, the smallest of which, the Artisan, has a 5-quart bowl and a power output of 325 watts, making it large and powerful enough to mix bread dough for two loaves or cake batter for 24 cupcakes. Most home bakers won’t need anything more. If you are thinking of starting a cupcake business out of your kitchen, you might take a look at the KitchenAid 6-quart, 575-watt Professional-series mixer that can handle recipes with up to 12 cups of flour. Whichever model you choose, make sure you like the color, because you will be living with it for a long time. My friend Roland