In reading different books, I've come across different methods for mixing batter for tiered cakes. I thought that it was okay to just multiply the recipe to fill all your pans. But some of the books say, for instance, make 2 recipes for x size cake and 3 recipes for x, etc. I know the way I explained it might be a little confusing but can anyone tell me, is one way better than the other? Does it really affect the outcome of the cake?

Unless you have a large (7 qt. or commercial mixer) there is a limit to how many recipes you can make in one bowl.

However, there is no limit to how many times you can make the maxium capacity of your mixing bowl.

If making multiple batches to obtain enough batter for a large cake - just mix the two completed batches (by hand) in a large enough container and bake.

HTH

P.S. When increasing recipes, you don't increase the amount of leavening proportionately:

http://forum.cakecentral.com/cake-decorating-ftopict-198591.html