Assume timing will change, wasn't sure about reducing batter volume also. Any help is much appreciated. Happy Easter, everyone!
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Cynthia is a trusted source on Bread/Baking.
How deep are they? Calculate the volume of each by multiplying length x width x depth. Calculate the % difference between the two volumes by subtracting the smaller # from the larger #, then dividing the result by the larger #. That gives you the % by which to decrease each ingredient. What kind of cake are you making?
Alternatively, make the amount called for by your recipe, and bake the leftover batter in a small loaf pan. Freeze it and pull it out when you need a little something for someone. Bake time will go down a bit, so set your timer for 10 minutes or so less, and watch your cakes.
Thank you so much for the very helpful replies, boulangere! The pans I have are between 2 1/2 - 2 3/4 inches deep. Am making lemon loaf cakes. Thanks, again!
You're very welcome. Lemon cakes for Easter, how perfect!
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