I had been watching this thread for some time and what was discussed
about is the mathematics how convert from pan A to pan B.

But the question, does it work as expected?
Not all home bakers can produce the same result for the same recipe
even if they use the same pan size and cake mix weights.

..One thing that must not forgotten is that butter cakes are somewhat
bulky cakes with batter gravity that ranges from lightest 0.70 -0.75
grams per cubic centimeter to the heavier 0.90-0.95 grams per cubic
centimeter.
Compare that with sponge cakes with batter gravity of 0.40-0.60
To quantify this in home scale what this number means is that (for
example with butter cakes)
A liter of cake batter will weight 700-750 grams to 900-grams or more.
Dividing that by the weight of a liter of water you will get the
calculated batter gravity.

Lower batter gravity means more aeration and hence better cake volume
per batch weight.
Hence lighter cake batters require lower scaling weight than heavier
cake batters.

Supposing the home baker will make a butter cake at the higher batter
gravity then the cake volume will be lesser and the pan calculation no
matter how accurate will be unable to produce the expected cake height
that the resulting cake still appears small in volume

Therefore its better to keep it simple, place enough butter cake
batter that will be at least 3/4 full for thin batter cake( higher
batter gravity) and 2/3 full for thicker batters( lower batter
gravity).

Unless you are making cakes in controlled conditions such as what
occurs in experimental cake baking, the exact calculation for pan
volume versus unit batter weight is of less importance of the home
cooks and bakers.


> I want a nice, generic butter cake
recipe that will fit into a 10" springform pan. 10" seems to be a nice

size to serve 8.

>Anyway, better living through chemistry and geometry, _this_ is why you
need math in school!

>You're right, I just saw 10x10 and figured you'd done squares. But I
>like my method of volumes better, to each his own

>Yep, and so am I...