At the weekend I am undertaking my first ever wonky cake. I have some great sponge cake receipes but they all fit an 8 inch tin.
My carrot cake recipe makes enough to fill 3 x 8 inch tin - will this then be enough for one 12 inch?
Also is there a formula for how to increase/decrease ingredients dependent on tin size.
Any help you can offer will be appreciated
Fill your 8" pan with water, then pour it into the 12" pan. Do it three times, and you will get an idea of how much batter you will need for the 12" pan.
This is what I found:
4 inch round 0.25
5 inch round 0.33
6 inch round 0.50
7 inch round 0.75
8 inch round 1
9 inch round 1.25
10 inch round 1.5
11 inch round 2
12 inch round 2.5