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converting cake sizes

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I am making a cake on Tuesday. The recipe us for 2 9" rounds. I want to make a 9x13 but I want 3 layers because of the super yummy filling. Should I triple the recipe and just bake in 3 pans? The woman who posted the recipe said she made it in a 9x13 and it was a pretty thin layer. Also, I am going to bake in glass pyrex dish, does this change temp or cook time? Any input would be so helpful. Thanks.

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  1. sorry, am unclear on what you want?

    the recipe author seems to infer the batter wasn't sufficient for a 9X13?

    why not bake the 2-9" rounds, but split each cake, making 4 layers?

    5 Replies
    1. re: hotoynoodle

      I would, but its for my sons birthday and the rounds won't give the space I need for the design I have for the top, plus its for around 20 people.

      1. re: stephys

        It would help if you posted the recipe. Two 9" pans shouldn't make a thin 9x13 cake layer. I think tripling the recipe and frosting would make a REALLY tall cake, probably taller than you want. I'd probably double it in the 9x13 pan and slice in half so you'd have four layers. But, that would be trickier if the cake were thin.

        1. re: chowser

          I think maybe I will just bake double the recipe in 2 pans and go from there. If it works out I will just cut them and make 4 layers. If they are thin I will single the recipe for another layer if needed.

          1. re: stephys

            If the filling is really good, even if the cake is thin after cutting in half, it'll be really good. I've torted some cake layers to about about 1/2" thick and w/ a good filling, the whole cake is great.

            1. re: chowser

              Agree. I like thin-layer tortes with good filling.

    2. joy of baking has a pan conversion chart.
      Decrease temp by 25 degrees for pyrex, but I wouldn't use pyrex fro layers, myself.

      5 Replies
      1. re: magiesmom

        It's just what I have, maybe I will just buy the disposable pans.

        1. re: stephys

          you want to triple the recipe, but bake 3 batches? or do you have 3- 9X13 pans?

          if neither of these, triple the amount of batter in one pan presents its own problems with the sides rising and cooking, but not the center.

          1. re: hotoynoodle

            I was going to triple the recipe and divide it between 3 pans

            1. re: stephys

              perhaps my dummy pillz are working over-time? but are you tripling a single recipe that is meant for 2 pans?

              you're going to have rising issues, as well as over-cooked sides with a raw middle. part of what happens in cake baking is the batter "climbing" up the pan. that won't work with too much batter.

              you mentioned disposable pans -- good idea. :)

              1. re: hotoynoodle

                The recipe is meant for 2 pans in 9" round. I'm wanting to do it in a 9x13. I think I will just do that first and see what happens and go from there. Since some of the comments were about making it in a 9x13 I think it should work. But I guess my first batch will be my experiment

      2. I'd bake in 3 separate 9x13'S and not in pyrex, glass is an excellent conductor and retains heat, it'll over cook.

        2 Replies
        1. re: treb

          i use glass often -- you just bake for less time. simple.

          1. re: hotoynoodle

            Or reduce the temp by 25 degrees. I like my 9x13 pyrex cake pan and have never had problems--just be mindful at the end, as you should with any pan.

        2. Here's the link for converting pan sizes. It will help tell you how much to multiply the recipe.

          3x should do it. But 2x split horizontally might be the way to go.

          Baking Pan Sizes -- Pan Dimensions and Volumes
          http://www.joyofbaking.com/PanSizes.html

          Good luck.

          1. Splitting two 9 x 13 layers horizontally for a total of four layers sounds good to me.

            This is how many tortes and bakery cakes are made. Impressive looking. It helps to have a long serrated-edge knife, and to mark the halfway line on the layer all the way around before slicing. The second video (see the second example of cutting) shows how to mark the layer and gradually move the knife across the layer (these are round cake layers but you get the idea).

            Here's a Chowhound thread on this:
            How to turn a 2-layer cake into a 4-layer cake?
            http://chowhound.chow.com/topics/829169

            Here are some videos on splitting and filling layers:
            http://www.youtube.com/watch?v=Q_usTj...
            http://www.youtube.com/watch?v=ao1gGW...

            Happy that you're making a homemade cake -- what kind?