altering recipes for pan size

[pastrycake]

Hello friends,
I want to make a 10 x 4 and 6 x 4 tier cake. I am trying to figure how much batter I will need. My recipe for a red velvet calls for 3 (9 x 1.5 pan). Should I double this recipe? I want to minimize using alot of red food coloring. Also, If I am to double a recipe, is it best to make the batches separately or just double the amounts?

Thanks

[scott123]

10 x 4 = 40
6 x 4 = 24

Your goal is 64 square inches of batter

9 x 1.5 = 13.5
13.5 x 3 = 40.5

The recipe makes 40.5 square inches of batter

So, you'll want to multiply the recipe by 1.5

As far as baking double batches separately... it depends on your oven. Double batches in my oven take longer to bake. My oven isn't terribly responsive, nor is it convection.

For one and half batches of this recipe, I think you'll be alright. It will take longer because of the width of the pans, though.