In the wedding cake section, there are a few recipes for 10” size, if I’m not mistaken, but just for particular cakes. For sure it’s in RHC. Incresing to 10” pans will require some experimentation with leavening. You wouldn’t want to adjust baking soda, but baking powder would likely be less than the direct 25% increase for 9—> 10” pans, becuase you want more strength, and BP weakens the cake structure. Keep in mind, also, that many TCB recipes are for 1-1/2” deep pans, so there will be add’l calculations to increase to a 10x2 inch pan. To go from 9” 1-1/2 to 9x2”, you’d increase a single layer by 33%, and then to put that in a 10x2, increase that figure by another 25%. 13x9x2 is about the same as two 9x2 layers, but you might find yourself in fancy leavening land again, so experiment and note what you did in the even of success or failure!