They are the exact size of one-quarter pound boxes of Royal baking powder.

Cut the box in three pieces of equal height, and your cakes will be equally as large in diameter as the baking powder box, but only one-third as high.

I think I improved on Frau Schmidt's cake tins, as hers were all separate, I ordered twelve tins, similar to hers, to be fastened to a piece of sheet iron.
I had two of these iron sheets made, containing twenty-four little pans.

I place a generous tablespoonful of the batter in each of the twenty-four small pans, and cakes rise to the top of pans.

Usually I have batter remaining after these are filled.