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beccakelly
Posted 15 Feb 2007 , 2:27am
post #2 of 2
im a bit of a math nerd, so i sit down and calculate the volume of batter that the recipe makes and compare it to the volume of pan i want to use, then make adjustments accordingly. but if you're not so into math, a recipe that makes two 8-9 inch layers would need to be increased by about 50% for two 10 inch layers, doubled for two 12 inch layers, and halved for two 6 inch layers. these are just approximations, you may need to experiment to get it perfect.
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