Those of you that make scratch cakes, how many layers do you use for your cakes? All the scratch cakes I've made don't seem to rise very high. I got the Cake Bible from the library and she says her layers are about 1 1/2" high. Do you add extra better to get better height?
I torte everything. I'd rather have the frosting in the middle of the cake than an inch of frosting on the outside of the cake. 
No problems with height and I use Cake Bible recipes. She gives you the measurements for making different size cakes. If you want mega-fluffy cake, then I suggest using DH cakemix.
hth
Those of you that make scratch cakes, how many layers do you use for your cakes? All the scratch cakes I've made don't seem to rise very high. I got the Cake Bible from the library and she says her layers are about 1 1/2" high. Do you add extra better to get better height?
Beachcakes, I make all my cakes from scratch, i have in the past made cakes from mixes, the taste can't beat scratch cake. I am not sure what book you're using, but i find that how much the cake will rise depends on how much batter and baking powder you use. I use 3 inch pans all the time, and get 3 1/2 inch cakes, because i use a paper collar on my tins.
I usually have 5 layers when i torte my cakes.
Nati
Just had to edit to say, I know you say which book you're using, but i have never seen it or used it : )
I bake from scratch too and yes, what Nati said about recipes and baking powder, pan fill, etc. 
I use 2" pans and I'm all over the map when it comes to torting. It's a cake to icing ratio thing for me and so how many layers of each depends on the type of cake. Lighter cakes like white, lemon or yellow butter get 4 layers of cake, 3 of filling. More substantial cakes like banana chocolate chunk or applesauce spice will be 3 layers of cake, 2 of filling (I do 3 pans filled just under 1/2" full) and carrot cake is 2 (2") layers with a layer of cream cheese icing in the middle.
My assembled tiers are 4 1/2-5" tall.
I find that every single cake whether it is from a mix or from scratch, rises differently. I also think that many scratch recipes were made for the typical standard depth pans from way back. In the good old days, regular cake pans were only between 1 1/2 and 1 3/4 inches deep not 2 inches and higher as they are more commonly now. I use the Wilton recommended batter amounts as a guideline and then mark down how much batter the pans will actually need. Normally you need an extra 1/2 cup to a cup for most recipes.
Hugs Squirrelly
Don't forget if you like a light and fluffy cake, to whip a bit longer in the mixer. Whether i use scratch recipes or boxed that has been doctored, I usually always whip a moment or two longer.
It's one of the things people like about my cakes, so why change it? Come to think of it, why take my advice if I'm not willing to change? 
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