I have baked a many of cakes. When I bake them they are not tall. My question to my cakecentral friends is how do I get the cake to rise high enough? Do I need to use more batter at a lower temperature and longer time in the oven? I want my layers to be tall not short. I use 2" high pans and my quarter sheet cakes and half sheet cakes are not tall like I want them. I look at the grocery stores cakes and they are taller than mine and I want mine that tall.

Thank you in advance

AMaybe this: http://www.kitchenkrafts.com/product/high-sided-half-sheet-baking-pan-with-cover-2-inch-deep/made-in-usa

try lining the sides with parchment paper.

.^^........I should add to make the parchment callers an inch or so taller than the sides of the pans.

You likely need to add more batter.  I fill all of pans to nearly 3/4th full.  I also put in Ateco heating core nails and if it's over 12" round/square, I use more than one.  My 2" pans bake all the way to the top.

I agree w/maybenot.  you most likely need to be adding more batter to the pans.  Use a ruler to measure how deep the batter is in the pan.  Since you are using 2" deep pans, the batter should measure at least 1&1/2".

I prefer to bake at 300 degrees for about 20 to 30 minutes (depending on the size cake being baked) then turn the oven up to 325 degrees for an equal amount of time.  Usually that is just right for a nice, moist cake.

AThank you all for your help. I use cake mix for all my cakes. I put 2 boxes in a half sheet. I will try 3 next time and the wax paper on the inside of the pan. I do use the wraps for the pans which helps but not enough. I've not seen hearing core nails but will look for some

I use the Wilton chart here http://www.wilton.com/cakes/making-cakes/baking-serving-guide.cfm The fourth column over has how many cups of batter are needed for each pan to get a 2" layer. I used this chart for baking some rounds and it came out perfectly. For a 12" x 18 " sheet (which I believe is a half sheet, if not it's close) calls for 16 cups of batter. I use a lot of cake mixes when whipping up quick cakes for decorating practice, and I believe a box makes about 6 cups of batter. So using 3 boxes seems like a sound idea to me.

Here are some helpful threads with photos:

Bake Even Strips and Flower Nail on larger cakes --Photo tutorial

http://www.wilton.com/forums/messageview.cfm?catid=8&threadid=148262&FTVAR_MSGDBTABLE=

TUTORIAL: How to collar a cake pan...

http://www.wilton.com/forums/messageview.cfm?catid=8&threadid=154355

How-To tutorials/videos for Cake Decorators

http://www.wilton.com/forums/messageview.cfm?catid=8&threadid=160184

You should be using parchment paper, not wax paper.  Parchment paper is made to withstand higher temperatures. You should not "collar" a pan with wax paper as it will brown and curl and may even begin to smoke.

An easy way to determine how many cups of cake batter you will need in each pan:

Fill the pan with water 2/3 full.  Measure how many cups of water it took to fill the pan.

Apti said: ..........An easy way to determine how many cups of cake batter you will need in each pan: Fill the pan with water 2/3 full.  Measure how many cups of water it took to fill the pan..........

Yes, BUT!....... one needs to be *sure* to scrape all of the batter out of each cup you measure otherwise it's not measuring accurately.  That's why it is so very helpful to learn how many mixes each size pan uses so you don't have to measure each time.  Most people will measure batter into a cup, dump it into the pan (w/o scraping the batter out), then refill. 

Great point kakeladi.  After going through all the hassle and expense of making the cake batter, I almost obsessively want to get every single drop!  I'm sure that a month or two in a production bakery would cure that...

weigh it.  put your batter in the pan and weight it, make a note in your recipe.  You'll get it exactly correct in every pan, every single time.