Converting 8" cake recipes to fit 4.5" cake pans?
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!