Do professionals use regular cake mixes or their own recipe's? Some places that sell cakes their layers are so perfect, no air holes and are so moist. Plus, do they freeze layers ahead of time? What are their secrets!!!!
The bakery that I worked in purchased half sheets by the case. They came in and were kept completely frozen. They were made by the Brill Co, I think. They weren't always perfectly level but I just iced them to look that way. We also used 5 gallon buckets of premade "buttercream" (no butter!).
Once I got used to icing frozen cakes I actually came to prefer it.
Someone I know that owns a bakery uses doctored box mixes.