Ive wanted to try the SPS system but can not get perfect 4 inch cakes ! My cake mix never seems to get 2 inches so I always add just enough icing to make it shhhh .... when I get them layered they will eather be 3 1/2 or over 4 in grrr.... how do I get my cakes 4 in tall ? Do they have to be perfect height to use the sps ? Any help is very appreciated

I was wondering the same thing! I ordered a set for a wedding in 2 weeks and I am really worried as I have never used them before!

I make extra batter if I need to, and then fill the pans a little extra full. The left-over batter I use to make small 4" to have on hand for birthdays, etc., or for cake balls.

I make sure that my cakes rise up slightly higher than the pan, then "smash" them with a cookie sheet as soon as they come out of the oven and then cut them off to the level of the top of the pan.

I still, occasionally, have to use icing to get 4", but not so much that it becomes a problem.

If you only have two inch pans you can use a parchment collar around the pans so you can add more batter. I have done this before and it works fine. Also eliminates the possibility of your batter overflowing while baking (I have had that happen before ).

It sounds like you really need to add more batter to your pans. Have you tried using the extender with your recipes? That will increase the amount of cake batter.

I always fill my pans 3/4 of the way so that the cake rises above the top for sure. Then I level with a serrated knife as soon as the cake comes out of the oven. My layers are always exactly 2" tall. When I add a filling they are just over 4" tall and work with the SPS perfectly.

The 4" SPS legs can be cut to size. If your cake is 3 1/2" or whatever, just trim the legs. As Duff once said, "don't let the cake push you around!"

Sweetness - I was the same way. Could never get my 8 inch cakes to be 4 inches using 1 box so for my last two cakes I used the cake extender receipe below and they came out perfect. Its annoying because one of the reasons I enjoy mixes is that I only have measure oil and water, but it works so i will probably being using the extender from now on.

3/4 cup flour
1/4 cup sugar
1 teaspoon baking soda
1/2 cup water
1/4 cup oil
1 egg

Add 1/4 to 1/3 cocoa for chocolate cakes

I use the extender recipe that's here on CC:

1 cup flour
1 cup sugar
1 cup sour cream or plain yogurt
1 tsp vanilla
1 egg

Add to box mix (and ingredients to make box mix). Beat for 3 minutes on high.

SPS legs can be trimmed. Ideally the cake is 4" tall, so you can skip the trimming.

Can you still use the 4" SPS if the cakes are 4 1/2" tall, or should I just get the next size up and trim?

Wow Thanks everyone , dont know why I dont get notified of replies .....

I think I need to use more mix bcuz Ive been filling my pans only half full . When I go more my cakes took forever to get done , I have to lower temp and add time to get it done . I didnt know I could trim the sps legs

Oh Im so lazy.... I didnt wanna have to use the extenders lol but looks like Im going to have to try it . It takes me all day to do one cake now I have to measure more ingreds lol !

I didnt know I could smash my cakes down hummm ... I always have a dome in the middle thats higher than my 2 in pans but around the edges dont even rise to the top of my pan ....wierd I know !

I always bake at 325 and fill my pans btwn 1/2 and 3/4 full. Yes they take longer to bake but I do not have a dome in the middle. You can also use baking strips around the cake pans to prevent the hump in the middle.

I love the baking strips. My cakes come out almost completely leveled, which is a good thing because I still don't have an agbay! But there is very little to cut off, much to the dismay of my family! I use the flower nails in the middle as well...don't know if that helps with the leveling or just making sure the cake is baked right through. Whatever, the combination of the strips and the flower nails is what works for me!

See this similar post with add'l suggestions on cakes rising high enough:

http://cakecentral.com/cake-decorating-ftopicp-6979296.html#6979296

Why not just plan on three shorter layers to make the full 4" if that's what it's easy for you to get?

What about too tall cakes? Mine are usually 4.5" when I fill and frost

Don't want too little cake so don't want to trim them down but I had started using less filling and they are still too tall.