I have an order for a birthday cake for a client's husband's birthday and she came to me with the recipe she wants me to use.

The recipe will be assembled into 4 layers and iced very simply with Ganache and toasted nuts.

The recipe I've been asked to make results in a 4 layer 9" cake. The recipe says it serves 12 but it's SOOO rich, I know I can probably get at least 24 servings from it.

However I need cake for 60. Which is a 14" cake right?

I did some math. The volume of a 9" x3" cake is ~191 while the volume of a 14" x 3" cake is ~461. That means I need 2.5 times the amount of batter (if you round it off)

Would you just adjust the ingredients or would you bake the recipe twice each in two layers and get a slightly shorter cake.

FYI here's the recipe:
http://www.bonappetit.com/magazine/2008/09/chocolate_cake_with_fleur_de_sel_caramel_filling

Make the batter as directed then measure the amount of batter. Then check the Wilton site for the cake batter amounts for each pan.

Looking at my chart a 9x2in pan takes 5.5 cups of batter, a 14x2in takes 10 cups, so yes, you will need a double recipe for each layer (and I would do it in 2in layers and torte those to get your 4 cake layers).

HTH!

Thank you

Mike, where can I find the chart you are using