you need to scale the recipe to keep the ratio of ingredients to flour correct. if its in metric weight, then you can scale it up/down

ROUND I will use 8” & 10” pans for this example

STEP 1: FIND AREA OF THE PANS

r² • π = AREA

(radius squared x pi = area)

Radius is 1/2 of the diameter. pi = 3.14

- Find the radius: 8 ÷ 2= 4
- Square the radius: 4 x 4 = 16
- Multiply radius by pi: 16 x 3.14 = 50.24
- Area of 8” round pan: 50.24

- Find the radius: 10 ÷ 2= 5
- Square the radius: 5 x 5 = 25
- Multiply radius by pi: 25 x 3.14 = 78.5
- Area of 10” round pan: 78.5

STEP 2: DIVIDE THE AREA OF THE LARGER PAN INTO THE AREA OF THE SMALER PAN

78.5 ÷ 50.25 = 1.56

The quotient 1.56 is used as the multiplier

STEP 3: MULTIPLY EACH INGREDIENT BY THE MULTIPLIER

To scale up to a 10” pan, multiple each ingredient by 1.56.

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NOTE: to scale DOWN from 10” to 8”

Divide the AREA of the smaller pan into the area of the larger pan

50.35 ÷ 78.5 = 0.64

0.64 is the multiplier

50.35 ÷ 78.5 = 0.64

0.64 is the multiplier to scale from a 10” pan to 8” pan.