I have a cake recipe I really like that serves 24 using a 9"x13" pan.
I need to make two 6" round cakes, two 9" round cakes, and two 12" round cakes. All 3" tall pans.
How do I calculate the ingredientsfrom the rectangle pan to the rounds?
Thanks for any help.
Guess how much batter you get from one recipe--anywhere from six to eight cups give or take. Then go to this chart, Wilton Cake Data Chart http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm and do the math.
You need 41 cups of batter and that's probably 5 to 6 recipes.
When I need to determine the batter I need for a pan not listed ex. the 9" round-- I take half the difference in the amount for the 8" and the 10" and add to the smaller pan amount. The amount for the 8" is 5 cups the amount for the 10" is 8 cups so the difference is 3 cups--half of that is 1.5 so add that to the 5 cups (for the 8") that's 6.5 cups for one layer and 13 cups for a two layer.
Estimate the volume of batter you usually get out of your recipe - try filling your 9x13 pan with water to the level you would normally fill the batter and measure the volume of water. Do the same for your new pans. A little division and you have the number of batches of your original recipe you need to make.
Here is a conversion chart that I have used with success.
Using 3" deep pans will change any chart you might be guided to unless, of course, it is designated for 3" deep pans :) Also consider is the 9x13 that you use 3" deep? Most likely not so your best bet is to fill each pan w/water, measuring that to see how much total batter you will need. Do the same w/your 9x13 pan so you know how much batter that pan holds in order to compare.
Lynne is right of course. And Wilton does have a guide for three inchers--just go to the guide and scroll down.