I am planning to make Molly Yeh's Funfetti cake, but I want to use 6" pans rather than 8".
I am comfortable doing the math to adjust the recipe so that I make less batter, but my question is, should I? Is it better to make the full recipe and then bake off the extra batter as cupcakes (or something)?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)