Hey everybody, it's me again. Between this site and the Cake Bible I see so many cakes I want to practice but baking 9 inches all the time is crazy. How do I convert these wonderful 9" cake recipes to 6" cake recipes. As offten as I practice this art I really need to downsize.
AIf decorating practice is your only goal here, use dummies.
I want to get the experience with baking the cakes and decorating them
You can bake 3 6" rounds (usually one batch/mix yields enough batter for 3 6ers) and freeze the extras until you are ready to use them.
After they cool enough to handle, wrap well (but not overly tightly) in plastic wrap, then slip them into a plastic bag. Freeze on a cookie sheet (to be sure they don't get warped - then the sheet can be removed).
Thank you much