Thank you for this post! I’m baking a wedding anniversary cake for my husband and thought it would be fun to try making a tiered cake. In the post, it was mentioned that a tiered layer cake could be made by using one 8” round pan and one 9” round pan “by dividing the batter between them, using about 25% more batter in the 9” pan than in the 8” pan.” May I ask if you could provide a math example with the batter amounts for each pan please, just so I know I’m on the right track with my percentages when I’m dividing my batter? Thank you!

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