I'm an occasional baker looking through recipes for one to make tomorrow. I don't have a full selection of cake pans. If I keep to the same total square area, is it pretty foolproof to sub in different sizes of pans (perhaps tweaking cooking time based on testing)? Or would I be better advised to limit myself to recipes written for the pans I have? Are there rules of thumb about types of cakes that I should vs. shouldn't switch?
A little more detail: I think I'm looking for a chocolate chocolate chip (which I'd be making with chopped Andes Candies instead of chips) or another chocolate mint or Oreo cake recipe. If it calls for two 9" pans, I'd have to make it in a 9x13" instead, saving back ~2 cupcakes to even up the area. If it calls for two 8", I don't have a great substitute, but I was thinking that maybe I could rig something up to block off 1.5" of the length of the 9x13".
Or, I could just limit myself off the bat to recipes made for a 9x13" pan, an 8" square, or a loaf pan.
(Awesome recipes for Oreo or chocolate mint cakes also welcome!)