Yes, it’s correct.

Hi Katie – I used these pans right here. They are 6-inches by 3/4-inch:

https://www.amazon.com/gp/product/B00M4JCHRE/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00M4JCHRE&linkCode=as2&tag=foxeslovelemo-20&linkId=AYNIV6L7JNZIDY3M

Oh man, once you move over from chocolate to citrus, you never go back 😉

Hi Jennifer – thanks for stopping by! So, the cake recipe was actually adapted from a Wilton recipe (link below) that calls for 5 of the mini pans, but I just used 3. I obviously didn’t use any food coloring, but did add lemon zest and lemon extract for flavor. I’m guessing that if you make that full recipe from Wilton, adding the lemon flavorings, you’ll have enough batter to divide between 2 (and possibly even 3) eight or nine-inch cake pans. You’d just need to bake it however long you need to until the cakes were cooked through. Sorry I can’t be more specific than that, but I don’t want to give you any misinformation without testing it myself. If you DO try it, please stop back and let me know how it went 🙂

http://www.wilton.com/ombre-cake/WLRECIP-667.html