I am assuming that since there have been no replies that I could use the same amount of batter in the 3” pans as I do in the 2” pans, shouldn’t make a difference. But I could also increase the amount of batter, for a taller cake in the 3” pans. Which in case I would need to know how much cake batter the 3” pan can hold, by pouring water into the pan. Assuming that the pan is filled between half and two thirds full. I also assume that I will need to increase the baking time but not the baking temperature. Well I guess I will try this theory out when I receive my pans.