A eight by eight pan would have an area of 64. So a pan double that size would have an area of 128. Therefore we need a pan that length and width multiply to equal 128. This can mean a 8 by 16 or 11.3 by 11.3 pan.
In standard bakeware, a 9 X 13 pan can be used to double a recipe that calls for an 8 X 8 pan.
8x8 is 64 square inches. To double the size you need a pan that equals close to 128 square inches. 16x8=128 would be suitable. 12x10 would be close.
possibly it depends on what you are baking, if it is something that will rise this might not be a good idea to try.
9 by 18 is one possibility.
Um, 16x16?
The best and most popular type of pan used for double layered cakes is a round pan that is 9 inches across.
A 9" X 13" baking pan would work well.
You can figure it out exactly by filling a 9 in cake pan with water and then putting in the cake pan you think might be it (do this 3 times). I'm guessing a deep 9x13 pan. A cake mix usually makes 2 9in cakes, or one 9x13. Hope this is helpful
It depends on how deep the pan is.
A cake pan shaped like a rectangle, typically 9" x 13".
A pan that is normally 13 x 9 would measure 26 x 18 if the size is double. If you only have one pan that's 13 x 9, you can make two cakes and then place them against one another prior to frosting.
Avon's silicone Heart Bundt pan/mold is 9" across by 3.5" deep. Bundt cake pans come in several sizes, from 8" to 10" across, so the Avon pan seems about average size.
The farberware 9-inch cake round cake pan is the cheapest one. You can purchase this pan online for $6.95.
A cake pan shaped like a rectangle, typically 9" x 13".
2 average sized (13x19x2, or so)sheet cakes will not feed 200 people.
Use the pan with the closest size.
you might be able to, but it depends on how thick or thin your cake mix is