Thanks for your response.
I don’t have my notes in front of me but I believe I used 7oz of cake flour and sugar which corresponds to the 200g you mentioned. I poured 12.5oz of batter in each pan (I had small leftover) as suggested by the chart. And you are correct, I used 3 teaspoons of baking powder.
I can’t remember exactly how full it was. I thought it was about half full but I’m sure it wasn’t any more than 2/3 full. I weighed it to be more accurate based on the chart’s recommendation.
I know for sure I used baking powder. I just bought a new one and I know I just opened the seal. (I used Argo double acting).
I have measured the diameter and height of the pan that is why I know it is 6x2. I haven’t checked the volume using water. I can give that a try.
It seems to me like there was too much leavening. The batter overflowed quite a bit around 20 minutes into the baking. I am really quite surprised because I know Rose’s measurements have been tested that is why I thought that maybe there is an errata.
I was hoping to get this right because I am planning on using Rose’s conversion chart more often. I have baked cakes using 8”, 9”, and 12x18 from this chart and all of them worked fine. I’m just having a problem with the 6”. If you can think of anything else let me know.
I may do another test again sometime next week. I am planning on doing more tiered cakes so I am working on getting the 6” cakes right. I like Rose’s recipes because they taste really good and it reaches the 2” height that I want.
By the way, I did taste the crumbs that overflowed around the pan and they tasted pretty good, as I expected.
Thanks for your help!