Cake tins equivalents, advice needed please

You did me a favour - I’ve now saved the article for future reference - will save me buying more cake tins?

Thank you suzie.

Here it is
www.simplebakesandcakes.co.uk/recipe-converter/

Just work out pi (3.14) times radius squared - times depth for volume. Use the calculator on your phone or notebook.

Obviously, shallow cakes will cook faster than deeper ones. I find a lower temperature and longer cooking is better for deep cakes.

So you probably should have slightly reduced the temp/time. (Still looking)

Thanks! If I had put the mixture in the two recommended 7 inch tins, there would have been mixture over. So I used the two 8 inch tins.

Still looking but a 7” tin is 42% of the volume of a 10”tin. You have to adjust time and temp a bit when you use a different size tin.

The base area of a round 10" tin is 78.6 square inches.
The base area of a round 7" tin is 38.5 square inches.
The base area of a round 8" tin is 50.2 square inches.

So, two 7" tins are a closer match to the 10" tin ( 2x38.5 =77) but will give a slightly taller cake when sandwiched together. You might need to make paper collars for the 7" tins in case the mixture oozes over the top.

Good heavens - I had this very problem yesterday and found a most amazing chart which I will now find the link for.