Square tin to round tin?

[LeonardoAcropolis]

Hello, can anyone help me? I have tried googling this but can't find the answer I'm looking for. I have a cake recipe using three 6in square tins. I only have 6in round tins. The square tins have a larger volume than the round so what % do I need to reduce the ingredients? Annoyingly it's not a standard 4 egg 200g flour etc recipe (Peggy Porschen's dark chocolate truffle cake to be exact).

Thanks.

I think you need to reduce it by about 1/4. Looking online it suggests that if you used a 5" square tin, you'd need to use a 6" round tin for the same quantity of ingredients. Try looking here?

Just googled for the cake and now I have cake envy - but couldn't find the recipe to drool puzzle over.

Yy - the maths is pi x radius squared for round tin, so 9pi equals 28.26. Area of square tin is 6 squared so 36. % diff is (28.26/36) x 100 which is about 79%. So reducing by a fifth ideal, but v tricky, unless you beat and then weigh egg. Tbh, after all that maths, I'd make the full amount and stick the extra in muffin tins!

Good idea, habbibu dark chocolate truffle muffins sound delightful.

Thanks for all your help, excellent idea about cooking the excess as muffins. The batter should come approx halfway up the tins, no?

Geoff - will write out recipe for you tomorrow.

Thankyou, Leonardo - that's very kind :)