I have to make a cake for my daughter's first birthday party this saturday. I'm baking the cakes tonite, and I'm doing a 2-layer 10" round with an 8" 2 layer stacked on top. How many cake mixes will I need? I have 4, and I'm sure that's not enough, because I'm also making her smash cake in the 6" pan, but I was wondering how many boxes more I'll need? What if I used the cake mix extender recipe? And how full should each pan be, 1/2, 3/4?

How many batches of icing should I make if I use the Wilton BC recipe?

Sorry for all the questions. I'm an absolute nervous wreck because I haven't bought ANY supplies yet, or cleaned my house!!! I'm having major brain issues today and just can't think clearly. Any help is super appreciated!!!!!!!!!!!!

BTW, the only reason I don't use the Wilton guide, is because its never been right. I always end up with too little!!! So I thought you experts might know

I use one cake mix for a 10" pan so it bakes up nice and tall (use a towel when it comes out of the oven to make it flat). And then I use one cake mix to make an 8" and 6" cake. My guess is that 4 mixes is perfect!

I would do 4 batches of the Wilton buttercream, 5 batches is you're doing a lot of decorating. I spread my icing pretty thin, so if you prefer a heavier coat, I would make 6 batches. And freeze any leftover for another cake a different day.

I would use 1 cake mix for each 10" pan, plus a cake mix for two 8" pans. Plus one for the 6" cake, which would give you leftover batter for another small cake or cupcakes. So I would use 5 boxes of mix. I use Duncan Hines which I think makes more batter than some of the others. If the 6" cake is only one layer, I would probably not bother with another mix, just steal a bit of batter from the other cakes to make the 6".

I hope that makes some kind of sense.

Thanks a bunch you all! I really appreciate it!

Me again...I have only used the bake even strips that you pin around the pans during baking to avoid the doming.

When your cake comes out of the oven, place something on top of it to flatten it down.. That keeps all my cakes level when I stack them. That way you don't have to try to level it with a knife or that stupid wire thing from Wilton.. Good Luck!!

Thanks for saying 'that stupid wire thing'. I hate using that thing and my instructor in my class thinks I am crazy.

Thanks, Schmoop for asking. I was wondering that myself!!

Also, briansbaker, you said you put something on top of your cake to flatten it. Like what? Is a cake board too light? A marble cutting board? A cat??

Just kidding...but, really..like what?

Thanks!

If you add a pkg of instant pudding and an extra egg, then whip it fluffier, you can get the mix to go further if you have to. I always whip my cakes a bit more to make them nice and light tasting.

Yesterday, jsut as an experiment wince I only needed egg yolks for the cookies i was making, I used the egg whites to make white cake. I filled 4-3", 1-4", and 1-6" pan, about half way up. I know when I whip them like I do, they'll fill the pan completely and don't run over the edges when baking. Now then, I had extra batter, so I 1/2 filled an 8" x 1 1/2" round with the trest of the mix, and got great results from them all.

If I get "the hump" on my cakes, I flip them over to cool on a wire rack, so the top is facing down, that way, no more hump. I've got the bake strips, but after one try I gave up on them, and did it my own way after that.