MP, no need to really buy a lot of cake pans. If you look at this link on my blog, you’ll see that most of my attempts are in cupcake size. So if I split a cake into 1/4, I just bake it in cupcakes. I fill the cupcakes according to what Rose said to fill the cake pan (i.e. fill the cake pan halfway, or 3/4). I usually weigh each cupcake so I keep it consistent. As far as adjustment, I don’t really adjust the leavening. I think this is a no-no and you’re supposed to but it confuses me so I don’t do it. I’m sure my results are not perfect and will never pass Rose’s approval of what her cake should be (or win any awards for that matter), but I made most of them for my own consumption so I’m not particularly picky.
I do have a lot of pans because of this. I have 9 inch, 7 inch, 6 inch, 4 inch - all round pans. I have 9 inch, 6 inch, and 4 inch heart pan. The 4 inch pans are really small and cute and I bought them on a whim (they were inexpensive).
Answering Julie’s question for favorite chocolate cake. I love chocolate genoise. The genoise au chocolate (TCB) and moist chocolate genoise (TCB, RHC) are two faves. I’ve made the moist chocolate genoise the most, twice as Black Forest Cake and twice as something else. I also love the Devil’s Food Cake from RHC. I’ve made it twice, once as a 1/4 recipe, baked in 6 inch heart pan (post is here) and recently as cupcakes (also 1/4 recipe).
I don’t know what to make for valentine’s day. I got invited to a Chinese New Year get together tomorrow so I thought of making a red velvet cake in a heart shape pan and wrote Happy Chinese New Year on top - to combine the two together lol. I don’t know how that will go over - it’ll probably make people laugh.