Fresh from the oven...

PERFECT BAKES. ANY TIN.
NO GUESSWORK.

Ever had a recipe you love, but the tin size does not match?

Take a photo, upload it, or type it in, and it will adjust the ingredients to fit your tin.

Your cake tin conversion calculator is here when you need it.

Because baking is hard enough already.

USE THE TIN YOU'VE GOT

Round, square, rectangle, loaf, tart or pie, whatever tin you're using, we'll adjust the ingredients so the recipe fits. Nice and simple.

Add Your Recipe Your Way

Grab your phone and take a photo, upload it, or type it in, whatever's easiest. We'll sort the ingredients so it's ready to resize. No maths degree required.

Baker-Friendly Results

No awkward ingredient amounts like 1.3 eggs or 2.6 tsp, because honestly… what is 1.3 eggs anyway?

How It Works

From Recipe to Result

Start with a Recipe

Where the magic begins

Bring your recipe in. Photo, upload, or type it in. Even Grandma's scribbled ones.

606
G. Ramsay
Add your recipe below
Photo
Upload
Type
4 eggs
225g caster sugar
225g self-raising flour
Check Ingredients

Pick Your Tin

Your bake, your choice

Tell us where the batter's going and we'll handle the fiddly bit.

607
P. Leith
ShapeRound
Size8" (20cm)
Number of tins2
Depth2"
Let's Bake

Ready to Bake

Just preheat the oven

Get your scaled ingredients back, ready to save, share, and crack on with baking.

17
N. Lawson
Fresh from the oven
Scaled Recipe
2 eggs
125g caster sugar
125g self-raising flour
1/2 tsp baking powder
125g butter
Share
Save

See It in Action

From 2 x 8" tins to 2 x 10" tins - same recipe, just adjusted to fit.

Original Recipe

Victoria Sponge

Original 2 x 8" (20cm) Tins

  • Free-range Eggs4
  • Caster Sugar225g
  • Self-Raising Flour225g
  • Baking Powder1 tsp
  • Baking Spread225g
Scaled for Your Tin

Perfectly Scaled

New 2 x 10" (25cm) Tins

  • Free-range Eggs6
  • Caster Sugar350g
  • Self-Raising Flour350g
  • Baking Powder1 1/2 tsp
  • Baking Spread350g
Anna

Ever had the perfect recipe… but the wrong tin?

I kept running into great recipes that didn't match the tins I had at home, and scaling them by hand was slow, fiddly, and easy to get wrong.

I got fed up with spreadsheets, calculators, and guesswork. I just wanted something quick and simple that would do it for me.

When I couldn't find anything that worked the way I wanted, I decided to make my own.(Well... I told my husband to make it for me.)

This is the result. I'd love for fellow bakers to give it a try.

Anna

Home baker and creator of the Just Bakes app

WhatsApp Community

Come say hi on WhatsApp

I share updates and new features there first. If you need a hand or there's something you'd love the app to do, pop in and let me know.

Join the Community

Frequently Asked Questions

Got a question? You’re probably not the only one.

Does it work with different tin shapes and depths?
Yes. It works with round, square, rectangle, loaf, tart, and pie tins. You can adjust the depth too if you need to.

More tin types can be added over time, so if there's one missing, pop it in the WhatsApp community and I'll take a look.
How do I add my recipe?
Whatever’s easiest for you. Take a photo, upload an image, or just type it in. Once it’s added, you can tweak anything that doesn’t look quite right before scaling.
What if the app reads my recipe wrong?
You can check and edit everything before scaling. If something doesn't look right, just tweak it first.
Can I use handwritten recipes?
Yes, you can upload a photo of handwritten recipes too. It depends a bit on the quality of the photo, but you can always tidy things up before scaling.
Can I save and share results?
Yes. Save recipes in My Recipes, then share a recipe card by WhatsApp, email, Pinterest, Facebook, or wherever you like.
Will it round awkward ingredient amounts?
Yes, it's designed to give sensible, baker-friendly results wherever it can, so you're not left with things like 1.3 eggs.

If something still looks off, just mention it in the WhatsApp community and I'll take a look.
Do I need to create an account?
Yes. An account keeps your recipes and credits together, so they're ready for you next time you bake. It’s just an email address and password, nothing else.
How do credits work?
It costs a bit to keep the app running, so credits are used when you scale a recipe. I didn’t want adverts everywhere, and I didn’t want to lock anyone into a subscription, this way you only pay when you actually use it.

You’ll also get a few free credits when you sign up, so you can try it out first.

Ready to give
it a go?