ok, i've made one cake as instructed in an 8 inch round tin. i've already been hacking at it for quality control purposes and am very pleased with the recipe, thank you for all of your advice in my earlier thread.
it's quite a sizable cake so i'd love to make smaller ones for presents. does anyone know if there's some kind of formula for adjusting cooking time in relation to tin size? if i put it in a 4 inch tin instead of 8 inch would i just half the time or doesn't it work like that?
thank you