Suppose I have an 8 inch cake tin but the recipe calls for a 9 inch or 10 inch cake tin, how should I adjust the recipe? Will it matter a lot? Or will it be okay if i used an 8inch tin for a 9inch tin recipe?
[The other day I saw a video where the lady asked to use a 9 inch loaf tin, the batter was a little less than half and the cake rise a little more than half (not all the way to the top. (This lady was doing Rose’s Pound cake recipe btw.)]