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Batter amounts for 2 & 3 inch pans? - really need help!!

post #1 of 10
Thread Starter 
Please, I really need help!! I recently borrowed from the library Dede Wilson's book: "Wedding Cakes you Can Make." She really has some great cake/syrup/frosting combinations. The recipes in the book are for 6 to 14 inch cake pans all with a 2 inch depth. The problem is that my pans are all 3 inches and not 2. I have 6, 8, and 10 inch pans x 3.
What would be the equivalents to my 8 x 3 pan, her 9 x 2 recipe?
For my 10 x 3 do I use the 12 x 2 recipe?
For the 6 x 3 do I use the 8 x 2 recipe?
Sorry, but I have a hard time figuring this out icon_cry.gif ...I don't know what size recipe to use.

Thanks,
Naty
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post #2 of 10
Hi Naty...

This is the information I have according to Wilton for the 3 inch deep pans:

6 inch = 3 cups of batter (1 layer)
8 inch = 5 cups of batter (1 layer)
10 inch = 8 cups of batter (1 layer)

By comparison, here are the requirements of the ones you mentioned:

12 X 2 = 7 1/2 cups of batter (1 layer)
9 X 2 = 5 1/2 cups of batter (1 layer)
8 X 2 = 3 cups of batter (1 layer)

Hope this helps!

Mirjana
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
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"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
Reply
post #3 of 10
It depends what you want to do. You can use her recipe but bake in your 3 inch pans. You don't need to adjust the baking times or anything. You will just be filling the 3 inch pan to a lower level than normal.

The finished height of the cake is where the difference will be apparent. Two 2 inch layers with filling will yield a taller cake than one 3 inch cake that is torted and filled. HTH
post #4 of 10
Thread Starter 
Thank you guys, you make me feel at ease now, knowing how much batter to expect.

Thanks again,
Naty icon_biggrin.gif
Smile..... it does wonders for you & others!
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post #5 of 10
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
Reply
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
Reply
post #6 of 10
Thread Starter 
Mirjana,

Thank you so much for the charts. I did not know this would be in the articles section. This sure makes it more clear.

Thanks again,
Naty
Smile..... it does wonders for you & others!
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Smile..... it does wonders for you & others!
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post #7 of 10
Mirjana,
I read you info you posted but am still lost. I have 6x3 10x3 14x3 and don't know how much cake mix to use Betty crockery
Thanks
Rosa
post #8 of 10
Quote:
Originally Posted by RosaO View Post

Mirjana,
I read you info you posted but am still lost. I have 6x3 10x3 14x3 and don't know how much cake mix to use Betty crockery
Thanks
Rosa


Read "Cups Batter Per Layer" on the 3-inch chart link above.

post #9 of 10

Hi All!

 

This site lists better, more thorough, amounts of batter per pan size.  I hope it helps!  I've got it bookmarked on all devices ;)

 

www {dot} *******************/321 {dot} html

 

Mirjana

 

(p.s.  won't let me post link!  Grrrr!)

"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
Reply
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
Reply
post #10 of 10

Okay, email me for the link... 

 

m.vucic@yahoo.com

 

Thanks!

"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
Reply
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
Reply
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