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# Batter amounts for 2 & 3 inch pans? - really need help!!

Please, I really need help!! I recently borrowed from the library Dede Wilson's book: "Wedding Cakes you Can Make." She really has some great cake/syrup/frosting combinations. The recipes in the book are for 6 to 14 inch cake pans all with a 2 inch depth. The problem is that my pans are all 3 inches and not 2. I have 6, 8, and 10 inch pans x 3.
What would be the equivalents to my 8 x 3 pan, her 9 x 2 recipe?
For my 10 x 3 do I use the 12 x 2 recipe?
For the 6 x 3 do I use the 8 x 2 recipe?
Sorry, but I have a hard time figuring this out ...I don't know what size recipe to use.

Thanks,
Naty
Smile..... it does wonders for you & others!
Smile..... it does wonders for you & others!

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Hi Naty...

This is the information I have according to Wilton for the 3 inch deep pans:

6 inch = 3 cups of batter (1 layer)
8 inch = 5 cups of batter (1 layer)
10 inch = 8 cups of batter (1 layer)

By comparison, here are the requirements of the ones you mentioned:

12 X 2 = 7 1/2 cups of batter (1 layer)
9 X 2 = 5 1/2 cups of batter (1 layer)
8 X 2 = 3 cups of batter (1 layer)

Hope this helps!

Mirjana
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
It depends what you want to do. You can use her recipe but bake in your 3 inch pans. You don't need to adjust the baking times or anything. You will just be filling the 3 inch pan to a lower level than normal.

The finished height of the cake is where the difference will be apparent. Two 2 inch layers with filling will yield a taller cake than one 3 inch cake that is torted and filled. HTH
Thank you guys, you make me feel at ease now, knowing how much batter to expect.

Thanks again,
Naty
Smile..... it does wonders for you & others!
Smile..... it does wonders for you & others!
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
Mirjana,

Thank you so much for the charts. I did not know this would be in the articles section. This sure makes it more clear.

Thanks again,
Naty
Smile..... it does wonders for you & others!
Smile..... it does wonders for you & others!
Mirjana,
I read you info you posted but am still lost. I have 6x3 10x3 14x3 and don't know how much cake mix to use Betty crockery
Thanks
Rosa
Quote:
Originally Posted by RosaO

Mirjana,
I read you info you posted but am still lost. I have 6x3 10x3 14x3 and don't know how much cake mix to use Betty crockery
Thanks
Rosa

Hi All!

This site lists better, more thorough, amounts of batter per pan size.  I hope it helps!  I've got it bookmarked on all devices ;)

www {dot} *******************/321 {dot} html

Mirjana

(p.s.  won't let me post link!  Grrrr!)

"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson

Okay, email me for the link...

m.vucic@yahoo.com

Thanks!

"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
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