There are several recipes I'm wanting to try out but I don't want to waste money nor do I have the room to freeze a lot of leftovers. Can I half recipes like wasc cakes, etc? If so then do I just divide ingredients exactly in half? Thanks!

I do this all the time, but I don't know if there's something one should take into consideration when doing so. I just blunder ahead!

What I do is weigh everything in grams. That's so much easier to do than figure out what half of a third of a cup is! I sat down one day and weighed a cup of pretty much everything I use - unsifted flour, sifted flour, cake flour, all kinds of sugars, all kinds of fats...the whole 9 yards. I recorded the gram weights for that starting point. (I didn't fool with teaspoons and tablespoons, but sometimes I think I should.) Then, it's just a matter of doing the math. I made a chart of tiny measurements on up to larger ones - and did oddball things like a third and two-thirds - and I keep that laminated chart with my recipes. I use those recorded weights to turn my recipes into grids, too. The original amounts in the first column, half a recipe in the next column, whole recipe in the next column, double recipe in the last column. Then, I can easily make whatever quantity I want. So far, it's worked just fine.

Good math skills... being able to figure half of 1/3 for example. There are 8 ounces in a cup, so that is 1.3 oz, or 1/6 cup.

Yes the WASC cake recipe can be halved. Just use one cake mix and half everything else in it.

Thanks everyone