Adapting A Recipe For 8 Inch Round Pans
Baking By TurksandCaicos Updated 17 Jan 2018 , 11:27pm by bubs1stbirthday
I will be baking the cake from this recipe tomorrow for a birthday party on Thursday: http://thecakeblog.com/2015/05/orange-creamsicle-cake.html
This recipe calls for (3) 6 inch round cake pans. I'm assuming they are 2 inches deep. However, I would like to make this recipe in (3) 8 inch round cake pans, also 2 inches deep.
Does anyone have any tips for how to do this? I have researched cake pan conversions but the math seems a bit confusing. I'm reading an article on Joy Of Baking right now (http://www.joyofbaking.com/PanSizes.html) that discusses this but it isn't making much sense at the moment (and that could be because I'm tired and frozen.)
Will I most likely just have to make the recipe twice in order to have enough batter?
As an aside, what does everyone think about orange curd instead of orange cream filling with this recipe?
Thanks in advance for any input!
I would make one and one half recipes. The ingredients look simple enough to divide and that should give you enough for three eight inch round pans.
My cake batter goes like this 1recipe weighs 1275-1300 grams
6" round at 2" tall I use 500-525 grams of batter
8" round at 2" tall I use 850 grams of batter high is 2/3 recipe
10" round x 2" tall 1275-1300 grams which is 1 recipe
9" square 1275-1300 1 recipe
9x13 pan I use 1 1/3 recipe 1700 grams
hope this helps
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
this is the chart that i always used -- it says you'll need 12 cups of batter -- so probably a double recipe -- depending on how many cups the recipe yields
I adapt recipe amounts using pan areas.
a 6" pan has an area of 28.26 sq" (pi r squared - ignore the height of the pans since the height is the same for both sizes and cancels out)
3 times 28.26 = 84.78 total area for 3 6" pans
the area for 3 9" pans is 190.8
the area of 3 9" pans is 2.25 times larger than the area of the 3 6" pans, so several options. if you double the recipe, which is a little less than the calculated requirement, you will have 3 9" layers that are flatter (shorter) than the 6" would have been. I would make 2.5 times to assure the layers are tall enough. (More complicated to calculate 1/4 of a recipe than 1/2 recipe, and too much is better than too little). You can always level them off if too tall, but stuck if too short. I am a scratch baker, so easy to adjust amounts. I didn't check your recipe, but if it uses a mix and it is difficult to make partial recipes, consider making 3 times the recipe and having an extra layer (it would make 4 9" layers perfectly) or cupcakes to freeze for later. HTH
I would do similar to yortma but I would cheat and look up how many cups of batter the 6 inch tins required and how much batter the 8 inch require - wilton have a god comprehensive chart, then I would do my recipe multiplication based on that.
I also use metric measurements, grams and Mls, so much more accurate than ounces and far easier to work with than imperial measurements.
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