Reduce the baking time by about 5 minutes. The cakes would of course be thinner.
Your batter would overflow.
yes
Only if the recipe calls for it.
egg milk and flour
You can indeed. However if the cake flour contains raising agents you will have to deduct that amount from the rest of the recipe.
Yes, but only if the recipe calls for that TYPE of sugar.
No. Listen to the recipe. It is all powerful.
I believe any cake recipe calls for a moist cake. The moisture however is in the preparation and ingredients involced. That as well as cooking time, maybe try more egg, or less baking time.
If you are looking for a diabetic cake recipe I would suggest you go to "Kraft Canada" to find a diabetic cake recipe suitable for you. You can also go to a local cake store and ask if they have any diabetic cake recipes available for you.
Depends on what measurements the recipe for the cake calls for.
That would depend on the cake recipe itself.
I have a box cake that is 16.50oz. The recipe calls for 18.25 how do I increase this