Unfortunately, Lisa, I only test the recipes on my blog as written, and don’t like to advise people based on theories or guesses. That said, generally, I wouldn’t suggest a 45 minute rest-time for the cake batter, as the baking powder is activated once it comes in touch with moisture, and should be panned/baked right away. Why not bake two layers, and cut each in half? Alternatively, you could take your chances with the wait time if you’re okay with taking the risk – I bet it would be just fine, but that’s a guess. Bear in mind that if baking in two batches, each batch would take less time to bake (as there’s not as much batter in the pans), so it shouldn’t be 45 minutes between bakes.

I haven’t tested this recipe in a convection oven. Generally, you would need to drop the temp in a convection oven (by 25 degrees), and the bake time will be shorter. Again, I haven’t tested the recipe that way myself.

Sorry I can’t be of more assistance – I hope all goes well!

1) Can the batter be left for 45 minutes or so between batches if I opt for the 4 layer cake? (I have a small over and only 2 pans)

2) What would be the converted temperature/time for a convection oven?

Yay! Cake!! I hope all went well…

Did I drink too much coffee? I seem very excited about this phenomenon 🙂