Hi Linda, I'm afraid there's no magic formula that will give you the amount of batter to add to your pans to get them to rise just to the top and not overflow. Different cake recipes will rise differently, and some experimentation is bound to be necessary. I would start by filling your cake pans no fuller than 3/4 full. PJ's chart can help give you an idea of how many layers you're likely to get with the 6" pans (albeit not so highly risen layers). The following paragraph is also very helpful in terms of gauging how high you can expect various cake recipe pan conversions to rise, depending on the pan size the cake was originally intended for:  

"Now understand, the proportions aren’t exact here; if you’re following a recipe calling for an 8" round pan, expect your two 6” cakes, once baked, to be about 1/4" shorter than those in the original recipe. A 9" round pan recipe will yield two 6" cakes about 1/4" taller than the original. And a recipe calling for a 9" x 13" pan? The capacity of your four 6" pans is close enough to the original that you shouldn’t notice any difference in height."

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