After a big failure this past weekend, I want to try the cake lady's yellow cake recipe again. Her recipe is for a round 12x2. I need to do a 14x4. How can I do this? Last weekend I did 4 batches of her recipe. My cake turned out good that day but it was hard/dry the next day. It could have been that I didn't store it right (see my other topic). But now I'm thinking that maybe it was the wrong size pan. How do you gals know how much batter to make for the different size pans. Do you just double, triple the recipe???

Please help me out in any way that you can. I'm not quite ready to give up on this cake. Please enlighten me.

P.S - Sorry for all the topics that I have posted (this is the 3rd today). I just really want to make this work!

Ladycakes.com has a bunch of charts that will tell you how much frosting, batter and how many it will server.

http://www.ladycakes.com/Charts/main%20page/charts.htm

You could also find the informtaion on wiltons website, or in the back of one of thier yearbooks.