Im getting ready to do my first practise cake this weekend... I plan on making the doctored cake (Adding pudding & an extra egg to a box cake).
I was reading that some people level their cakes while in the cake pan... seems like a good idea to me. you have a nice straight edge to follow... good idea or bad?
Also the box cake say's that one packet mix makes 2 x 8 & 9 inch rounds...
Does that make a round that rises all the way up.... or do I need to be putting more cake batter in the pan to make it rise high enough to level with the pan?
About how much cake batter do I put in?
I will be making two 9 & 1/2 inch rounds this weekend to layer and practice on...
i would use two mixes if you are doing 9" rounds. I dont usually use y 9" pan but i use the 10" alot and that is a full cake mix for one layer. I would say two mixes will get you two 9" layers and a few cup cakes. 
cupcakes are good to freeze and have on hand for practice or to make something for another cake (or for a snack!) 
my two cents!!
Hi! Here is a chart for the batter amounts:
http://www.cakecentral.com/article14-Cake-Baking-Cutting--Serving-Guide---2-in-Deep-Pans.html
I always measure out my batter and depending on what box mix you use,you'll get different amounts of batter. It's just part of the learning curve for your recipes. Also to get nice high tiers, check out the article on collaring your pans. Makes a big difference in height.
I like to let my cakes cool completely and wrap in plastic wrap overnight. Then I use the wilton small leveler (never had some of the problems others have had) to level.
Have fun with your practice cake!
I prefer leveling my cakes in the pan after they have cooled for 10 minutes. I put a piece of Saran Wrap over it, flip it out on my table, and then completely wrap in Saran Wrap. I'm always complimented on how moist my cakes are.
I level them in the pan because I get a full 2" height. My leveler can cut a little less than 2" and a little more than 2" For a 2 - 9" cakes I use 2 mixes. I fill my pans at least 3/4". This causes the cake to rise above the edge of the pan and yet not run over into the oven.
As mentioned above, any leftovers can be baked as cupcakes. Also, you can put it in your 6" pan, freeze it, and use it later.
Steady Hands...
You wrap in saran before the cake is completely cooled? Right after leveling 10 minutes after coming out? Does that not effect the cake? make it sweat?
Sorry Im so brand new to this!
Darlene
Sweat? Yep ~ that's the point. When a cake cools is lets out moisture. By sealing the hot cake in Saran Wrap the moisture remains in the cake. I learned this from my Mother-in-Law who used to bake and decorate wedding cakes for a public bakery.
Hang with this site ~ you'll learn all kinds of great tips! 
dodibug - thanks for the link - I had not seen that chart before and it is perfect for some baking I am doing tonight!
Steady,
One more Q about your technique....
Ok, so wrapping while warm keeps the moisture in...
When you unwrap the cake is there any issues with the outside been sticky, issues when trying to frost it? Do you unwrap and let it air dry a little before you start decorating? It just seems to me the texture of the outside of the cake would be a little damp, sticky...
Thanks for all the info your helping me with!! I really appreciate this!
I'm curious about the outside of the cake once it is unwrapped as well. I would think the cake would stick to the saran wrap.
I have never had the Saran Wrap to stick to the cakes. The outside is moist but not too moist. I crumb coat it with BC like I always did before I started doing it this way. Since I crumb coat it I have no problem with icing it. 
I don't end up having to level cakes at all. When they first come out of the oven I place a towel over the top ot the hot cake in the pan and press down all over to create a level surface. Not only does the cake end up with a nice flat top, but it gives the cake a nice dense texture as well. The only time I use my leveler is to torte or even up layers so they are exactly the same height, like for a wedding cake with multiple tiers.
I baked a in a 10 in round today and used 2 cake mixes...one time I filled it about half way and the next time I filled it up 3/4 of the way. The one that was 3/4 full I leveled it and then I torted it, so I ended up with 3 layers of cake and filling between two layers. It was about 4 1/2 - 5 inches high. When mine are done baking I take the pan and throw the cake and pan in the deep freezer for 10 minutes exactly and then I take it out to let it finish cooling on the cooling rack. My instructor told me that little trick and I have never had anyone say my cakes are dry. I guess if you are gonna try this technique you need to make sure there are no harsh smells in your freezer that might seep into the cake..YUCK!! I hardly keep anything in the freezer I use...Too poor to keep it stocked..
I have never had the Saran Wrap to stick to the cakes. The outside is moist but not too moist. I crumb coat it with BC like I always did before I started doing it this way. Since I crumb coat it I have no problem with icing it.
Does this method make the cake last longer too?
i do euphoriabakery's method too..i used to level with the wilton leveler but i guess u need to have steady hands like steady2hands! 
just be careful of the steam of the cake..
I hardly use my cake leveler since I started used baking strips. soak them in cold water, wrap then around the pan and bake as usual ( sometimes you need to bake for an extra 5 minutes). Your cakes will come out perfect, without that hump!
If this is just a practice cake, I will suggest to make 8" pans. One cake mix is enough to make 2 - 8" cakes 2" deep.
Good luck!
Speaking of steady 2 hands ~ I might explain that name.
Two years ago I began making cakes for other people because of the encouragement I was receiving from family members. I had made a few cakes for my kids prior to that. One day I was staring at my hands and couldn't believe what all I've been able to accomplish with them. I began thanking God for blessing me with this talent and ability that I had never even dreamed of or desired of having. When I had to think of a name to sign up for CC I looked at my hands and remembered the gift God has given me and hence the name Steady2Hands. 
I know I still have much to learn and my decorating skills are far from perfect but I plan to continue practicing and improving. Thank you to all you CC buddies for your help and encouragement! You're the best!
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