sucessfully convert round cake recipes to oblong loaf sized cakes?

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Has anyone done this as mid week we dont want a big cake or even have two cakes on the go.

I have successfully done with with cheesecakes which makes them great to cut and can look impressive.

I have one of those silverwood multi-cake tins. I know who to convert to square less 2cm but what about oblong loaf types?

Surely it cant be difficult to convert and alter temp and cooking times but need a little help first.

Ta

I have a recipe for a 9" round chocolate cake and don't make it that often as it's too big - DS was whinging this week about cake so I made it in 3 x 1lb loaf tins and gave away 2 - happy friends and happy ds and dh! - I think a general rule of thumb is that a 10" round tin scales to a 9" square tin and a 9" round scales to an 8" square - if that makes sense. I think if I were you I'd just try and estimate it in your silverwood tin - you know roughly how much mixture you use in your round tin so if you arrange your multi cake tin to the size you want and pour in what an appropriate looking amount is you shouldn't go too far wrong - if you've a wee bit of mixture left just stick it in a muffin case.

Pie R squared (sorry, can't manage a greek symbol with MN). 8inch round cake is 50 square inches, so set the Multi-size at 10 inches x 5 inches (about the same as a 2lb Loaf Pan).
A 9 inch round cake is almost 64 square inches, so a 12 inch by 5 inch would do it, or 8 inch by 8 inch.
Et Voila!