I have several favorite cake recipes that come in 8" cake sizes and would love to make them in 4.5" pans for transport convenience and portion control. ("Just one slice" is very different on a 8 or 10" cake compared to a 4.5"!)
Does anyone have experience in such a conversion, both for batter quantity and baking time/temperature?
Thanks so much!
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.