I intend to bake a cake in two 10-inch pans using a recipe designed for two 9-inch pans. Can someone help me with the arithmetic to increase the proportions of the amounts?
Then again, I might change my mind and bake it in a square 12x12x4 pan, and use a horizontal cake saw to create the layers.
Maybe there's a resource out there somewhere that I can use as a guide for batter amounts and baking times for different pan dimensions.
One last question! If I plan to just double the recipe and make twice the amount of batter and use only what's needed for the pan(s), will I get good results? My mixer is a 15-year-old KitchenAid -- the largest bowl made during that time.
Thanks for your help!