I just started decorating cakes in Oct., & have just been using 9" round pans. For Christmas my husband gave me some pans that range from 3" up yo 15". Is there a place I can find some conversion charts to know how much batter to make for various sizes & any changes I need to make in temp & cooking times?
I didn't know I could edit posts--told you, totally computer illiterate! The best tip anybody can give you is to make your own chart!
Do you bake from scratch or mixes?
Measuring batter like the Wilton chart tell you is messy 
Fill any pan 2/3 to 3/4 full of batter. Are your new pans 2" deep?
That would mean (If you were to use a ruler to measure the batter it would be at least 1 1/4 to 1 1/2" deep.) Once you have used a particular pan, make notes as to how many mixes or scratch recipes it took to fill that pan. Maybe use a permanent pen on the bottom of the pan.
As for how long to bake.........use your nose! When you smell it (aaahhhhhh smell that chocolate cake) it is done.
The other tip I can give you is to read, read, read what is on this site. There are so many tips & hints here you will learn sooooo much.
Good luck and happy baking!
Quote by @%username% on %date%
%body%