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How to calculate how much batter is needed?

post #1 of 5
Thread Starter 
I need to know how to calculate how much batter I need for a 12x16x3 rectangle pan and 2 12x3in round pans. I thought about just scooping out water into them to calculate how many cups of batter, but batter is thicker so wouldn't that off some what? Is there a place to find out how much batter is recommended? These are magic line pans if that makes any difference.
post #2 of 5
The Wilton serving charts give info on batter and frosting amounts, baking temp. according to pan size:

http://www.wilton.com/cake/cakeprep/baking/times/party_2inch.cfm

http://www.wilton.com/cake/cakeprep/baking/times/party_3inch.cfm

http://www.wilton.com/wedding/cakeinfo/cakedata.cfm

HTH
post #3 of 5
There was a thread on here a few months ago that said to fill your pan with water measure the amount and subtract 1/3 to get the amount of batter you'll need. I thought this was very good info to have juast in case, but I haven't tried it yet.
post #4 of 5
Thread Starter 
Quote:
Originally Posted by loves2bake

There was a thread on here a few months ago that said to fill your pan with water measure the amount and subtract 1/3 to get the amount of batter you'll need. I thought this was very good info to have juast in case, but I haven't tried it yet.


I thought I remembered something about hat thread, but I was unable to find it. Thanks everyone. icon_biggrin.gif
post #5 of 5
Thread Starter 
Quote:
Originally Posted by loves2bake

There was a thread on here a few months ago that said to fill your pan with water measure the amount and subtract 1/3 to get the amount of batter you'll need. I thought this was very good info to have juast in case, but I haven't tried it yet.


I thought I remembered something about that thread, but I was unable to find it. Thanks everyone. icon_biggrin.gif
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