I’ve gotten pretty comfortable assembling and frosting 6” layer cakes because that’s all I make for my husband and me at this point. A friend (and former pastry chef who taught me a great many things) noticed I’d “loved” a cake on IG and asked me to make it for her. It was a glorious vanilla cake with vanilla American buttercream. No more stalling, but I’m still intimidated on handling a 9” two-layer cake. I’d like to halve the recipe and bake it as a 6” cake. Unfortunately, Bake from Scratch magazine, unlike KAF, does not have a call-in help line, so I can’t call or write in and ask, and I’ve recently noticed that my oven has a cool spot, so baking the cake as 1 9” and 2 6” layers scares me. Am I safe in halving the recipe or should I bake it as a 9” and dig out the cake cutter/mold I bought last year And cut the cakes down to size? I’m just not ready to tackle such a big cake. Thanks in advance.