I'm going to throw another size pan into the mix: 7". I have a recipe for two 9" pans
and want to bake a smaller cake. My pans are 6, 7, 8, 9" round. I'm fine with a third layer of
some size that I can freeze (ie. use3 pans). How can I make a two-layer cake (original is 20 minutes baking time) in 7" or maybe 8" pans. How will baking time change? Small is good. Not all agree, but I'm the baker so I win. Thank you!

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