Reference bakes

The classic American chocolate chip cookie, converted to grams — with the batch resized to whatever tray you own.

A dependable vanilla butter cake in grams — the ideal recipe for learning how pan-size conversion works.

Dense cocoa brownies in grams. The most forgiving bake there is to convert — depth is just the fudge dial.

Classic banana bread in grams, sized for a 9×5 loaf — with honest guidance for converting a depth-driven bake.

A dense, classic NY cheesecake in grams — with the water-bath and jiggle-test guidance that pan converters usually skip.

The featherweight tube-pan classic in grams — and an honest explanation of why this is the cake you should not convert.

The great British equal-weights sponge in grams — butter, sugar, flour and eggs in perfect balance, refit to any tin.

The original 1:1:1:1 formula — a pound each of butter, sugar, eggs and flour, metricated. The best-scaling cake ever devised.

A moist oil-based carrot cake in grams, sized for a 9×13 tray — the easiest celebration cake to resize.

A sharp, syrup-soaked lemon loaf in grams — with the drizzle scaled alongside the cake when you change tins.

Soft yeasted cinnamon rolls in grams for a 9×13 tray — with honest guidance on what changes (and what doesn't) when you scale dough.

The classic Indian bakery shortbread — ghee, maida and cardamom — finally written gram-first for any tray.

The Irani-café classic — a dense, cardamom-scented mawa cake, written gram-first and refittable to any tin.