I'm making two birthday cakes for family and I will be covering them with fondant. Does anyone have any good tips on how to get the cake level and how to apply the BC really smooth so that it won't show any or hardly any imperfections when I cover the cake with fondant? I really want these cakes to be nice and I want to knock their socks off in hopes of drumming up some business(very large family and lots of kids which means lots of Bdays!). I am using 2 8" rounds for one and a 13"x9" for the other. One last thing, should I use 1 1/2 boxes of cake mix for each cake? I had a problem last time with the cake being kind of flat/thin and lopsided using one box of cake mix? What about cutting the temp down too? Thanks!

If your using crusting buttercream.. VIVA paper towel. wait a few mins. for the icing to crust and ever so gently lay a VIVA paper towel on the cake and rub.. It will leave it nice and smooth everytime!!! VIVA is recommended because they have no prints on their paper.. GOOD LUCK!
I use a cake extender. Thanks to someone here and gave it to me.. (sorry cant remember who)
On top of what the box asks you add add 1 egg, 1/2 cup milk or water, 1/2 cup sugar, 1 cup of flour, if it reads 1/3 of oil increase to 1/2 , teaspoon of baking powder and teaspoon of vanilla.. It gives about a cup more of batter.

If you don't have Viva paper towels on hand, parchment paper works well too for smoothing cakes.

I like to use this recipe:
a box of cake mix
1 whole egg
3 egg whites
1/2 cup oil
1 1/4 cup milk/water mixture
1 small box instant pudding mix
1 tsp vanilla or almond extract
Bake at 350 for 35-40 min or until cake springs back when lightly touched in center.
For the 9x13 I use 1 or 2 greased and floured flower nails toward the center of the pan to act as a heater core. I bake the 9x13 on 325.
I use Pillsbury and typically get 4.5 cups of batter with this recipe. Look in the back of a Wilton yearbook for the batter amounts. I know an 8in round needs about 3 cups of batter to yield a 2in layer.
I also let my batter rest for about 5 min once I get it in the pan and before I put it in the oven.
I don't push my cakes down once they are out of the oven just wait until they are cool and then use my $2 wilton leveler.
To smooth the cake: since I don't use a crusting BC, I put on a layer of bc, get it as smooth as I can then put the cake in the freezer for 15 min and then smooth again. I repeat till it looks like I want it. BUT since you are then covering with fondant you want to make sure the cake is back to room temp before you put the fondant on so the moisture doesn't ruin your fondant.
Good luck!!

Thanks for the tips! I'll definitely give it a shot.

I use the durable cake mix extender on the website here. It yeilds 7 cups of batter and I love it...I add flavorings if I feel the taste is wiped out(lemon extract for lemon cake, strawberry extract for strawberry, chocolate for chocolate, etc, etc, etc.) It always works out great for me. And I only use Duncan Hines....