I have read a number of websites to figure out how to calculate the recipes for the batter amounts as per the cake pan sizes ie 6”, 7” etc. Nothing so far I have read tells you neither how to fomulate a recipe nor gives a recipe as per the size of cake pans.
My mind is utterly confused with all this information and have no clarity on this issue.
How does one decide on a recipe amount for a 6” cake with two layers or an 8” cake with two layers?
I do not have formal training in baking but I am very passionate about baking and I experiment a lot. I wish to pursue this as a business, but these calculations are completely consuming my mind and do not know where to begin if I wanted to do a recipe chart for different sized cakes that would be the foundation for starting out.
I would really appreciate help into this matter.