I always have to make 2 cakes with filling to make one cake. I'd like to just make one cake that is the same height as the two together. When I try putting more cake mix in my pans the cake rises in the middle. I have 2 inch cake pans but they never turn out to be 2in especially after I level them. More like 1 in thick. I usually throw away alot of cake after leveling them as well. This is so frustrating for me and it might just be something simple that I'm just not doing right. I hate it when I get asked to make 3 cakes and end up doing double. I need a bigger oven. Can someone give me some advice?
Here's a link to an article here at CC!
http://www.cakecentral.com/article43-Collaring-Your-Cake-Pans-Make-A-Deeper-Cake.html
Have you tried baking strips? They are wonderful.
You just need to soak them in cold water and wrap them around your pans.
I usually fill my 2in pans half the way for mixes or 3/4 way for scratch recipes and they always raise even without that hump in the middle.
Just wonder if this would work with square pans too? I have used the flower nail, but one side is always taller than the other. Maybe the oven is off center, I am not sure.
Sorry read the post wrong. I too have used flower nails and I make sure to use the cake release on them. Learned that the hard way.
loriemoms, if you bake all your cakes at 325, do you also need to lengthen the baking time?
Yeap! (and I tell you, its a pain, but I just get better results!) I add about 15 minutes to the baking time, but you may want to experiment, as all ovens are different!
I am also from the school of cake done testing: slightly seperating from the sides and bounces back when you press on it as appose to sticking stuff in my cake to see if anything sticks. (toothpicks, etc) I like to keep the steam inside!
Have you thought about using 3" high pans? I use them all the time and come out with 4" high cakes. I also add Meringue powder to my cake mixes (1 tblsp per mix)- it makes the cakes rise higher than normal. I find that when I do this - the cake rises about 1/4" higher than the cake pan so when I level it - I'm only taking that 1/4" off and I have a true 3" cake to torte - add the 1/2" of filling and 1/2" of icing on top and I come out with a 4" everytime. Just a thought. 
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