i live in london so i'm used to using grams rather than cups when following a recipe. i also am used to being informed what cake pan size is used in the recipe. my problem is how do i use a certain recipe to make a larger cake? for example i am following this sponge recipe used to make an 8inch cake:
225g flour
225g butter
225g sugar
4 eggs.
how do i use this recipe to make a 9inch, 10inch cake?
please help i'm really confused. i don't understand when they use cups of batter!!!!!

if y ou go to www.wilton.com and type in "cake serving chart", you should come across a chart that tells you how many cups of batter for each type of pan. That should help you with cups - if you don't have measuring cups though, it's more difficult. If you're weighing your ingredients and/or cake batter, you may want to try to find a conversion chart online - like convert grams to cups. There's a lot of charts and stuff like that out there.

As far as going from an 8 in to a 9 in, there may not be that big of a difference - you could prob. use the same recipe. For a 10 in though, you may want to look and see how many more cups of batter you need. Sometimes I end up w/ extra batter b/c I have a recipe that makes 6 cups and I need 8 or something - so I make a small cake and just stick it in the freezer - it's come in handy many times!

Ok I had a similar question and just checked out Wiltons site. I am having a hard time beliving it will only take 6 cups of batter for a 10x10 pan. It just seem it would need more than that. Doesnt a regular cake mix yield 5.5 cups? And if I use a doctored mix it would probably make 5 easy. Does anyone that has baked a 10x10 remember how many mixes you used?
TIA
Melissa

Box Cake Chart:

http://cakecentral.com/cake-decorating-ftopict-22705-.html

HTH

thanx for all the advice everyone. but have one more question. if a recipe askes to fill 2 cake pans to make a sponge cake, can i use one deep pan to make a larger cake or do i have to seperate them into 2 shallow pans?

Here's a simpler sponge cake recipe that might be more adaptable to sizing up for different cake pan sizes:

http://www.dlc.fi/~marianna/gourmet/14_9.htm

or see bonjovibabe's post in this thread:

http://cakecentral.com/cake-decorating-ftopict-54890-.html

HTH

thanx for your help janH. when it says cups of water to fill a cake pan what type of cup? i don't use cups to measure i use grams or oz.

One thing I read is take your measuring cup (regardless of grams or cups). Fill your cake pan with water, up to the level your cake batter would normally go. Note how many cups/grams you used. Now do that for each size pan you need to bake in. Initially, it would be tedious. However, you could make your own log and you'd only have to do it once per pan. Since you regularly work in grams, I would take all the measurements in grams. Then you could use a site such as this one below to make the conversions you need for any recipes that measure by cup.

http://southernfood.about.com/library/info/blconv.htm?once=true&iam=dpile&terms=conversion+table--milliliters+to+spoons
(just do a search for cups to grams conversion and you'll get lots of links for calculators that do the work for you).

aminaz, that's what I thought was great about the first recipe...

Whatever size cup or glass you use to measure the pan capacity - use that same cup to make the sponge cake. (Just keep the same size measuring unit throughout to keep the same [correct] proportions.)

Or for this use, an 8 oz. or 237 ml cup would be fine.

HTH