errr… i ve got another query…. call me a dud but i cant seem to fgure out how to do this.  i want to make the whte velvet cake but i have only 8 * 2 inch pans. should i just go ahead and make the batter specifed in tcb for 9 * 1.5 inch pans or would i need to make more batter to fill my 8 inch pans half way????  OR do i need to do somethign with the leavening????      SO SORRY FOR ASKING THIS!!!!!!!!!!!!

I think you’re good and can basically use the recipe directly. Here’s why:

To convert from a 9x1.5” pan to a 9x2” pan, you multiply the recipe by 1.33xm

An 8x2” pan is .79 the volume of a 9x2” pan.

1.33 x .79 = 1.05

Technically, you’d multiply the recipe by 1.05, but I have no question you could just go with it as is, using 8x2 instead of 9x1.5.

As to leavening, when going from a shallower pan to a deeper pan, you decrease (for 9x1.5”—> 9x2”, decrease baking powder by 1/8 tsp. PER LAYER).  At the same time, smaller pans require more leavening, so my GUESS (and this is what I would do) is ... Bake as is (in your 8x2” pans) with no adjustment , since the requirements sort of cancel each other out.

Looking forward to hearing all about it!!

Yes to what Anne said, I think there’s an excellent chance that it will work to just use the recipe as written.  I haven’t done it myself, but I think there are several in the forums who have reported that this works for them.

Good luck, and please report back on your results!