Is there any kind of chart or measurement guide that tells you how much batter you'll need for different sized cake pans. It seems that most recipes make enough for 2 9" cake pans but what if your pan is much smaller or much bigger--and do most bakers use a 3" depth pan? Is that standard?
Everything you ever wanted to know about baking, assembling and decorating your first tiered/stacked/layer cake:
Just click on the Wilton cake preparation links in the above threads. They give batter requirements by pan sizes and so much more.
Similar post, please also see: