I am trying to bake my cakes ahead of time, for a wedding in two weeks. My largest tier is 14in. Oh, this is my first cake.
I'm using 3in pans and filling them about 3/4 full with batter to get them to rise to the top, which might be my problem. I'm hoping someone can tell me if I am putting to much batter in my pan. I did use a flower nail in the center, but it still did not rise nor cook in the center...I baked it approx 1 1/2 hrs @ 350 degrees and it is like slush in the center and did not rise at all. 
Also, not sure if it may be my oven temp..do you think if I increase my temp till the center rises and then decrease it may help???? I have a gas stove, kinda old at that, so I'm sure the temps may not be accurate...
Can anybody help me with my disaster
Thanks alot
Here are links to all four Wilton charts:
(Gives info on how much batter is needed, baking temps. and times by pan sizes.)
http://www.wilton.com/cake/cakeprep/baking/times/index.cfm
I would recommend using more than one flower nail per pan.
JMHO, but I found that adding pudding to a pudding recipe cake mix didn't work well in the 3" deep pans.
I would recommend the WASC cake recipe:
http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html
http:tinyurl.com/2cu8s4
(Flavor variations.)
I suggest you get an oven thermometer to find out what your actual oven temp. is so that you can adjust accordingly.
HTH
Chef angie sent me these instructions to use a tomato paste can in the center as you would a heating core.
The tomato PASTE can is small and round.
After using the tomato paste- wash, remove label, and dry.
Grease and flour the can on the outside just as you would your cakepan- place in the center of the cake pan spoon batter around the can so it does not slide from the center. The baking strips are awesome to use also-these stop cakes from humping in the center.
Pour some hot water in the can about 2/3 full and bake.
I haven't tried it yet but I will next time I do a bigger cake.
edited for terrible spelling 
I always preheat my oven to 350 and then when I put the cake in lower it to 325. That way it doesn't burn the outside before the middle is done.
Also, use at least two flower nails on the larger pans.
It will take more time to cook. Just leave it in the oven until you start to smell cake. Then check it. It may seem like it will never cook but it will.
Chef angie sent me these instructions to use a tomato paste can in the center as you would a heating core.
The tomato PASTE can is small and round.
After using the tomato paste- wash, remove label, and dry.
Grease and flour the can on the outside just as you would your cakepan- place in the center of the cake pan spoon batter around the can so it does not slide from the center. The baking strips are awesome to use also-these stop cakes from humping in the center.
Pour some hot water in the can about 2/3 full and bake.
I haven't tried it yet but I will next time I do a bigger cake.
edited for terrible spelling
What do you do with the hole in the center of the cake??!?!? Or did I read that wrong?
I am trying to bake my cakes ahead of time, for a wedding in two weeks. My largest tier is 14in. Oh, this is my first cake.
I'm using 3in pans and filling them about 3/4 full with batter to get them to rise to the top, which might be my problem. I'm hoping someone can tell me if I am putting to much batter in my pan. I did use a flower nail in the center, but it still did not rise nor cook in the center...I baked it approx 1 1/2 hrs @ 350 degrees and it is like slush in the center and did not rise at all.
Also, not sure if it may be my oven temp..do you think if I increase my temp till the center rises and then decrease it may help???? I have a gas stove, kinda old at that, so I'm sure the temps may not be accurate...
Can anybody help me with my disaster
Thanks alot
Ranbel, on a cake that large you may simply not be baking it long enough. Assuming the outside edges of the cake are not burning, leave it in the oven until the center is done completely. Just a thought.
I don't really get the whole heating core thing, for that very reason. But flower nails work great. I would probably use 3 or 4 of them for a 14 in cake.
On larger cakes, I actually LOWER my temperature to 325 and cook longer. I just made an 11 X 15 for my son's birthday and used a flower nail in the center and the bake even strips on the outside. It cooked perfectly, with almost non-existent doming. I was worried I was overdoing it with both the nail and the strips, but I was definitely pleased with the results. With a 14" round, I would actually use more than 1 flower nail (or use the heating core as suggested).
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What do you do with the hole in the center of the cake??!?!? Or did I read that wrong?
I've never put water in a heating core. Most say to put some batter in the core and then pop it out and put it in the hole left by the core. HTH
Sounds like you're just not baking it long enough. Bake until done.
Also the instructions for 3" pans say to not fill more than 1/2 full. I go a little over that, but probably not to 3/4.
I think the problem is you're being too impatient. If you're afraid of burning, you should lower to 325. The bigger the cake, the lower the temp should be to avoid burning. I bake all cakes at 325
And whenever you use a nail or heating core in your cake, leave yourself a note SOMEWHERE, ANYWHERE, to take them out.
In a pinch, because I always lose my flower nails, I've used decorating tips, and metal biscuit cutters (they seem to work super well, and don't make a big hole in the cake, just a groove).
And yes, 25 degrees lower is a good rule of thumb for larger cakes. Slow and steady baking.
You can solve the tomato can hole one of two ways. 1. grease the can inside and out, and then fill the can to the same level as the cake so the hole will be plugged with cake. or 2. cut the bottom out of the can, grease inside and out, and place it in the batter, and then you have a plug for the hole. Both ways work just fine (#1 is a better heat core but #2 still does the job, you need to cook the cake a bit longer, is all).
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