Huge cake. Help!

[Thingsthatgo]

I bought from marketplace a couple of baking tins for my ds's 10th Birthday, shapes like a 1 and a 0.
They are industrial scale catering ones... I realised they were large, but didn't really have time to really work out how large until yesterday!
I think they will be at least 10 eggs each. He just wants a vanilla sponge with chocolate chips, which is easy enough, and a chocolate ganache topping.
Any tips for baking on this scale? I don't have a mixer, so it'll all be by hand
I think I'll mix each batter separately, otherwise it'll be too much to cope with.
Any help gratefully received!

Can you borrow a food processor, or a hand held mixer? That's a lot of batter!

New smaller tins? You might spend more in ingredients trying to fill the massive ones.

Yeah, you're right. I'm going to try and get hold of a hand mixer, I think that will help.
I'm not too worried about the cost of the ingredients... he hasn't asked for much for his birthday, and his birthday treat has been given to him by someone else. We also have a lot of family coming round for Easter (and I won't be making an Easter cake this year!) so it'll get eaten.
Will is bake the same? Obviously it'll take longer, but do I need a lower temperature for a large cake?

Put some foil on the top to stop it burning before the inside is cooked. I think I also wrapped foil around the outside. Grease well or use cake release spray so it comes out easily.

Presumably the 0 is like a doughnut shape, so with a hole in? And the 1 long and thin? In which case it shouldn't take longer because there's no middle far away from the sides like there would be with a big standard shaped cake, IYSWIM, which is what would require the longer/lower temp strategy? I'm no expert so I could be wrong about this but this is def what I would assume if I was baking this.

It will take longer, even if the 1 and 0 are skinny. If it's a sponge you'd normally cook at 180 fan, I'd change it slightly. Start at 180 (this is important for the rise) for the first ten minutes ish, or once it's risen. Then reduce to 160 until cooked.

My handheld mixer was a few quid from Argos. Well worth it for a large bowl of cake mixture. Has lasted for decades now. Also very good at whipping cream. Good luck!

Could you not just use a loaf tin for number 1 and a round tin with a hole cut out after backing for the zero.
It wouldn’t then need so much batter