An excellent newer cookbook, Small Batch Baking, is available for 2-4 serving desserts and breads. The recipes have all been scaled down and you don't have to do the work to convert them. You don't need special equipment. The book tells you simple pan options to bake for 2-4. I would use a smaller baking pan instead of the cans suggested--I don't like using cans for baking but the option is there. It's a great cookbook for a smaller group--check it out!
I usually bake a full cake and just freeze the other half. I scale down a lot of recipes becuase it's just my husband and I. I had made coffeecakes or quickbreads using half the recipe and for the eggs part, I used 1 egg and 1 egg yolk. The coffeecakes/breads came out just fine. Now, as for cake, I have never tried to scale down the recipe.
Some are easier to scale down than others. What you could do is make the entire recipe and freeze half. It gets hard when you have a recipe that calls for 3 large eggs and you have to figure out how to do 1 1/2 eggs. There are "standards" for things like eggs so you could whisk and measure the eggs. I am all for freezing. Much easier and you always have a dish in reserve.
I'm new to baking and I was wondering if it's possible to take a recipe for a common cake, etc which is meant for 8-10 people usually and change the recipe measurements to make a cake for just 2-4 people.
I don't know how to do this and I also wonder how it will affect the cooking temperature and time.