I made this cake in two sized tins.  5" and 7". It was the Vanilla butter cake with my Cherry jam with Vanilla and Kirsch folded through. I made the batter twice and baked one batter portion across the two size tins and repeated it to get 2 of each size.  I wanted height. 

This was the best way to evenly spread the batter out across the tins to get an even result without adjusting the recipes.  Too much batter in a small tin will take way to long to cook, and you run the risk of the cake not cooking through properly. 

Then I placed the 2 x 5" cakes together and applied fondant and the 2 7" cakes together and applied fondant.