I put in only enough batter to create a nice, full, 2' layer. I prefer to bake in 3' tall pans, but I NEVER try to bake 3' tall layers. I would hate to have to scrap all of the numbers I put together for the estimate for the 3' pans and have to create one with 2' layers instead. Any help would be greatly appreciated! The decorations my friend wants on the tiers are 5.75' high so I need 6' high tiers and I really didn't want to bake 3 cakes (2' each) to achieve this. I based my estimate/ingredient list off of higher amounts of batter that was listed on Fat Daddio's.ĭoes anyone have a chart that they could share for the batter amounts, temp and bake times for the Magic Line pans? I looked online and can't find anything and I need to have the estimate to my friend this week. The reason I was going to go with 3' high pans was to get a cake layer as close to 3' as possible. The 16' Square RD pan takes 35.5 cups and Wilton doesn't even have that size of pan on their chart.

The 14' Round FD pan takes 21.25 cups and Wilton state 15. The 12' Square FD pan takes 20 cups and Wilton states 14 cups. I am trying to find a chart that has how much batter goes into the Magic Line pans because I need to make sure my estimate for my friend is accurate.Īccording to the Fat Daddio's site the 10' round takes 11 cups of batter, but the generic chart I found on here and Wilton's site stated that a 10' round (3' high) pan should only be filled 1/2 full and have only 8 cups. After reading reviews on Cake Central, many people prefer the Magic Line pans over the Fat Daddio's brand. I am putting an estimate together for my friend and I went off of the batter amounts given by Fat Daddio's. I am going to be making my first wedding cake for a friend this summer and was originally planning to purchase the Fat Daddios 3' high pans (10' round, 12' square, 14' round, 16' square).

Magic line bakeware