I was wondering if anyone stills measure out their batter for cake panning? I am in need for adjusting my formulas so there is no waste, nor shortage. I usually have a little too much so I normally take the rest and make cupcakes, but with no oven space those usually come out "weird" when they do come out of the oven.
I usually make chiffon cakes. Knowing its a foam style cake, I was told for at least a 8" cake round, use 10oz batter. is that right?