I find that most cake recipes are meant for large servings and so the cake is 9" or 10".
Is there a proper way to convert such recipes into cake pans that are 5", 6" or 7"?
It can't be as simple as just "halving" all the ingredients and baking time by 1/2, or fraction, can it? I'd also hate to eye all the measurements, etc.
There's got to be an easier, better way!
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