I have my pre-soaked ingredients ready to use for a 20cm cake tin for the Creole Cake recipe. Would it be alright to half the mixture for 2 smaller cakes using 18cm cake tins? I have read to use 3 medium eggs and reduce to 2hrs50 but do I half the ingredients of SR Flour, Butter and Sugar? I will be cooking one cake at a time and measuring out these ingredients separately- Fan Assisted Oven 120? Paper on top for last 50min, do I make the 50pence hole?
First time making a Christmas Cake.