HELLO MY NEW FRIENDS! I AM MAKING A CAKE FOR SAT. APR. 1.
I WANT TO MAKE A 3" HIGH SHEET CAKE 2 LAYERS (1 1/2" HIGH EACH) IF A 9X13" PANS NEEDS 7 CUPS OF BATTER FOR A 2" LAYER HOW MUCH BATTER DO YOU THINK IS NEEDED FOR 1 1/2" LAYER?

WHAT IS THE RECIPE FOR THE CAKE MIX EXTENDER FOR A 9X13", CAN CAKE FLOUR BE USED INSTEAD OF REG. FLOUR?

I WANT TO BAKE AT LEAST 3-4 DAYS IN ADVANCED. HELP WITH THE TIMETABLE PLEASE.

DO I THAW CAKES BEFORE FILLING AND CRUMB COATING?

ON THE TOP LAYER I WOULD LIKE TO ADD A THIN LAYER OF JAM BEFORE ADDING FINAL ICING TO SMOOTH. CAN THE JAM ON THAT LAYER BE FIRMED UP IN FRIG OR FREEZER BEFORE ADDING ICING? DO YOU THINK RASP. WOULD SEEP THROUGH?

MY FILLLINGS ARE WCBC AND RASPBERRY JAM (NOT COMBINED) BECAUSE OF THE JAM, WHERE AND HOW SHOULD THE CAKE BE STORED AFTER CRUMB COATING FRIG OR FREEZER?

IF I DO THE FINAL ICING 2 DAYS IN ADVANCE WHERE AND HOW DO I STORE?

WHAT IS THE PROPER POSITION TO COOL CAKES ON RACK? RIGHT SIDE UP OR UP SIDE DOWN?

The cake mix extender on this site is the one I use. Go into recipies and do a search on "extender". It was put on here by liliscakes (sp) and it is great. As for your other questions, I'll let someone with far more experience than me handle them. Good Luck to you and welcome!!

I have seen buttercream crack if it is put on too cold of a cake before, so I always let mine thaw before frosting. You can add your filling while frozen or cold if wanted. I think the red rasp. will seep through your icing. You might want to just use it between the layers. Sorry, I am not sure about the amount of batter. I always overfill my pans and cut the mounded top off before turning out of pan. Store and freeze your cakes the way they will be sitting when done. Smart idea to bake early. I always do and freeze my cakes until the day of decorating. Hope this helps.

As for the layer of jam under the icing, the icing will NOT stick to jam and you will find it sliding all over while to try to put on the last smooth layer. You can put in as filling, but probably not as cover to the top layer

I've used jam under buttercream, and it was fine. The trick is to boil the jam for a few minutes and tehn sieve out the bits - so it's very thick & sticky. Brush the jam on while still hot with a pastry brush, allow the jam to go cold and then cover with buttercream. I used black cherry jam under pink buttercream and it didn't come through.