Cake pan sizes

I have to vent a little bit. I have dozens and dozens of layered cake recipes, several of which call for three layers. For instance, I have the Sky High Irresistible Triple Layer Cakes cookbook. Half of the recipes call for three 8-inch cake pans, and the other half calls for three 9-inch cake pans.

I have two 9-inch round cake pans (and a 9-inch round springform). According to Allrecipes, 6 cups of batter should be used for a 9-inch cake pan and 4 cups of batter should be used for an 8-inch pan. So in theory if I only have two 9-inch pans, and the recipe calls for three 8-inch pans, then the recipe will yield enough batter. However, what really gets me is that the frosting and the filling proportions will now be out of whack b/c I have one less layer to fill and frost.

Storage space is limited, and so I really don't want to have three 8-inch cake pans + three 9-inch cake pans. I realize you can get the disposable ones, but no thanks! I don't trust them, and I am trying to be eco-conscious.

Why do cookbook authors like to drive me crazy? Does this bother any other bakers?

HI,

While I appreciated the issues of storage space, is a third pan nested together gobbling up much more space? I have three each of eight- and nine-inch pans. I have a few odd ball sized pans I have one of.

I do have various sizes of springforms all nested together, too. These do take up more room than they deserve. If I had to do springform triage, I would keep the eight to ten inch range pans. I would get rid of the much larger and much small springforms I have yet to use. If I had purchased them retail, they would have stayed on the shelf. At a rummage sale for a dollar, they made themselves at home at my place.

Regards,

True. Right now, I have a round tart pan nestled in the 2 round cake pans nestled in the springform pan in which the whole pile is in my cake carrier. If I were to get three round cake pans though, I think I would prefer to have three 8 inch pans b/c I can always make cupcakes w/the leftover batter to taste test the end result, and I like my cake layers to be on the thicker side. So to that end, I will still end up with too many pans!

I usually downsize the three-layer cakes - first of all, I don't find it that necessary to have that much cake in a serving - if it needs the extra filling, I just cut each layer in half - and second, I also find that the pan sizes are a giant pain in the butt. I have slightly-larger-than-9" pans, and some 8" pans, but since they're both springform, they don't nest. Deeply annoying.