I know to adjust cooking time for the smaller cake pans (and then for the cupcakes as well). What i'm asking is if I need to change anything about the ratio of ingredients? Can I just prepare the batter for the 8-inch layer cake as stated and pour it into whatever smaller size cake pans I want? My plan is to make a 4.5-inch layer cake, and then just pour remaining batter into however many cupcakes it fits. (This weird plan is actually for a baby's "smash" cake, then figured I'd just have some leftover cupcakes for us parents!).
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)