This is a silly math question? How should I take a recipe that is made for a 8, 9, or 10 inch pan down to a 6 inch pan? Should I just half all of these recipe's sizes or is there a special formula for doing this? I would like to do a sampling of different cakes to find the ones I like best, but I do not want 5, 9 inch cakes around the house! Also, does cutting ingredients affect the final product? Thanks
I don't know about a formula, but I usually will just cut the recipe in half and use whatever is left over from my 6 inch to make cupcakes with 
Certain recipes can be affected by scaling, but I haven't come across a problem with the basic recipes I have tried. I think the biggest problem I get is when you have an odd number of eggs (I hate that!) If that happens, I will usually just freeze the extra cake and if I don't like the taste, use it for practice later. Hope this helps...
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