Can anyone tell me how to adjust the cooking times and ingredient levels from a basic 9x13 recipe to say a 14 and 12 inch rounds... I thought I saw a post a long time ago on here but I cannot seem to find it and need help ASAP!! Any input would be appreciated beyond words!!!!
The amount of batter required for a 9x13 is the same for a 12" round. For a 14 round, increase the batter by 1/2 again.
Easiest way for me it to calculate the volume of cake that your known recipe will make and the volume of cake you need for the pan(s) in question. I have a chart if you like (if math is not your strong suit and you don't want to do all the calculations on your own.) PM me your email address and I'd be happy to send it along.
Both of you are lifesavers!! THANK YOU!!!