I find that I can base recipes for 6-inch pans on 1 1/4-1 1/2 cups flour, usually 1 1/2. I'm normally reducing from 9-inch pan recipes. Look at the typical amount of flour in 9-inch pan recipes you like. Start with that amount of flour and then do the math to convert the other ingredients to stay in the same proportion.
you cannot maintain the proportions because it is not possible to fill a cup with the same amount of dry ingredients.
Volume is the amount of space something occupies. Every measuring cup that is manufactured varies is size.
UK Imperial standard is not the same as US units. So if you’re using a recipe written by someone in the UK, that cup won’t be the same as a US cup.
Them when you go to fill that cup, you can cram 120 g to 155g flour in that cup because a cup is volume--it’s based on space, on weight.
When a recipe is based on weight 120 g flour will always be 120 g flour. So when you go to scale the recipe up or down from a 6” cake pan to 9” pan, it will always be consistent because it’s based on weight.
Further, you cannot properly scale the most important ingredient: leavening agent. Ratio of the baking powder and/or baking soda to flour is critical to the successfully rise. That ratio is very small and easily skewed when recipes are increased using volume.
Ingredients are expensive. A baker’s time are worth something. I believe it is best to teach people the proper way to bake so they don’t waste their money and time.