I have seen the conversion webpages and find them useful but...I bought 8" round instead of 9"...why can't I just decrease by 25 degrees and cook longer instead of changing recipes. Most layer cakes I find are for two 9" not two 8"...and I know I can do three 8" but I don't want to wait for my pans to cool, keep oven on, etc.
so....some websites say I can decrease by 25 degrees and just cook longer and others say no. I am not concerned about spillage FYI ...my cake pans are deep enough.
another thing...I bought new pans, threshold cake pans from target (im new to cake)... And sides were crispy on a recent cake. Same size issues mentioned above, but I didn't reduce temp. It's nonstick steel though ...however the pan isn't dark, should I reduce 25 for these pans anyways....it was an oil and yogurt cake and I have noticed when I make these cakes their sides crisp/brown faster vs when I do butter...it could be that but wanted to see what you guys thought of the type of pan......
You might not get much advice about cake and cake pans on a site devoted to artisan bread.
Of course, I could be wrong about that! :)
https://food52.com/blog/13239-how-to-make-your-baking-recipe-fit-your-pan-size
since most tins are sized on diameter, knowing the other area formula is handy...
Some of my cake recipes are scaled by egg weight too - makes it much easier to scale them up and down - maybe not that handy in the home kitchen, but it makes life easy when making e.g. 7 cakes on 2 different tin sizes and you just want to make up one big mix because you have a big mixer...
-Gordon