In running a test for an occasion cake that I am delivering on New Year’s day, I baked a single layer of the White Chocolate Whisper cake (9” round, 2” high pan) and used 2/3 the printed recipe as stated in TCB. It turned out great. Now, I need to figure out how to manipulate the recipe to get enough batter and the correct leavening for a double layer 12” round. I will be baking the cakes in 12” round by 2” high pans. Can someone help walk me through a conversion of an existing recipe? I have made many out of the butter cake charts in the back of the book, but I don’t have the first clue how to adjust an existing recipe; specifically this one with the white chocolate. Thank you so much for the help!