If there are any?

If the ingredients are written as weights its the easiest, else you can split down cups (i.e. half of a 1/4 cup = 2tbsp) etc.

Just dont forget that if you need half an egg, to first weigh it then mix it so you get an equal proportion of yolk to white. However, when you are halving eggs it can get messy

Just halve everything accurately and you should be fine!!

If The original recipe called for 2 cups of flour and 1.5 tsp baking powder you just go right ahead and halve everything I.e half recipe would be 1 cup flour and 3/4 tsp baking powder!

I find its best to write all your changes onto a photocopy or printout so you can't see the original amounts and accidentally add the 'normal' amount of one ingredient when you have added only half of everything else

Just cut the ingredients in half. Pretty much as simple as that!

Sounds like a plan then! I was just unsure, because ive tried to apply the same logic to doubling recipes before anf that did NOT go well.

There must have been someone else that went wrong :s doubling a recipe shouldn't be too different from just making two of the same

i usualy half based on the eggs