hey all! i am in need of your expertise....i use a box cake mix to make my cakes, but doctor them up with either sour cream, mayo, coconut cream, vanilla, almond, etc....my problem is, whether i use a box cake or not, i can never get any height, especially around the edges of my cake. i use wilton pans, and usually just spray them with pam. any thoughts? this is most frustrating when i am making my sheet cakes...is it possible that i need to use more batter?
perfect. I just cut a small sliver off the yop to flatten it. 
I forgot to try my new baking strips....
I have started separating my egg whites and beating them until double in volume, then adding to the rest of the cake mix at the end - don't even fold, just mix with the mixer on low. This makes my cakes rise much higher and doesn't change the texture much. I also doctor my mixes a lot and I've found this very helpful. I sometimes also add 1 TBS meringue powder.
Go with greasing and flouring your pan rather than spray, use a greased and floured flower nail as a heating core, try collaring your pans, adding more batter (look in the wilton yearbooks or on wilton's site for batter amounts for your pan sizes) and I have noticed when you add ingrediants with a higher fat content to a box mix you will not get the same rise.
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