I want to make a football-shaped cake this weekend and don't have the specialty pans so am using the advice to use loaf pans instead. Two questions:1.) I have bread loaf pans in a few sizes--Will those work? Or are loaf pans for cakes something different? 2.) And if I can use the bread loaf pans, how much batter can I put in each before the cakes sink in the center?Thank you as always.