Have a look at charts that show volume capacity of various baking pans so you can figure out shifting a recipe from pans-as-written to use pans-on-hand. See reliable sites like King Arthur Flour or all recipes for the charts.
I don't know what's more standard than 9x13". That size is known as a quarter sheet pan in the restaurant industry, a fraction of a full size sheet pan (18x26").
If you want to use a 9x9" pan, multiply all the ingredients by 0.7. For other sizes, you'll have to either find an online convertor (if such a thing exists) or do the math yourself. Luckily this recipe author posted metric measurements making your time with your calculator much shorter.
Not sure if it's worth going to an even smaller pan. After all, this is wedding cake. Since the author is a professional baker, she likely scaled this recipe down from a much larger size that she is more accustomed to working with.
An alternative/lazier approach would be make the recipe as is, pour enough batter into whatever pan you have and bake the remainder into cupcakes.
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2 Comments
See reliable sites like King Arthur Flour or all recipes for the charts.
If you want to use a 9x9" pan, multiply all the ingredients by 0.7. For other sizes, you'll have to either find an online convertor (if such a thing exists) or do the math yourself. Luckily this recipe author posted metric measurements making your time with your calculator much shorter.
Not sure if it's worth going to an even smaller pan. After all, this is wedding cake. Since the author is a professional baker, she likely scaled this recipe down from a much larger size that she is more accustomed to working with.
An alternative/lazier approach would be make the recipe as is, pour enough batter into whatever pan you have and bake the remainder into cupcakes.
Best of luck.