you might like a culinary school baking textbook — but I know of no others — and that will not be adequate —
the way I always did it — was to use this chart that gives the amount of batter needed by cup fulls for each two inch layer you want for tons of different sized/shaped cake pans —
by weight won’t work because batters do not weigh the same — unless you’ve already worked it out in advance —
most recipes and cake mixes yield about five to six cups of batter more or less — I have poured the batter into an eight cup Pyrex measuring cup so I can record the measure for each different type of batter as I go — but honestly I just guesstimate from experience —
then you can easily determine for yourself how many ingredients you need for each sized cake you want to make —
https://www.wilton.com/wedding-cake-guide/cms-wedding-cake-data.html
see the fourth column there that says cups of batter for one layer — just do some simple math and you got it!
lemme know if you have any questions — i’d recommend printing that chart and read all of it —
As K8 mentioned it depends on each recipe Are you baking scratch or mix? I had all the sizes from 6” to 16” —round,sq, sheet & a few other shaped pans figured out for mixes but only remember a few now as I don’t bake any longer :( If interested let me know & I’ll put my thinking cap on to see what I can remember
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