Hello to all:
I have a order for the 7th it will be 8 cakes begining with a size 6 and ending with a size 14. I have to make 2 each of 8, 10, and 12. Two flavors white and pumpkin.
Question is, can I triple the recipe? doubling is not going to be enough batter. Since I know once mixed, it need to be put in pan and baked...
Any suggestions? ideas?
Thanks to all and have a great one....
Ed
I get nervous about doubling or tripling a recipe (knowing that somewhere I'm going to mess the math up and add too little or too much of something...) SO - when I need a large quantity - I mix single batches in my KA bowl, then pour them all together in my big stock pot and mix.
(I actually use multiple KA bowls - add eggs to each, add oil to each, etc.. like an assembly line... I know it's more cleanup in the end, but just my way of doing it)
I think you can usually double or triple ok, it's just a matter of making sure it all gets mixed together correctly. I've doubled cakes before only to find that there was a pocket of dry that didn't incorporate well when i mixed because there was too much in the bowl.
I'm dying to hear if this works for you...it would save me some time too!
-Michelle
I dont have advice for tripling a recipe, doubling is all Im comfortable doing, but I have hed to let batter sit while waiting for its turn in the oven with no problems. 
I think I read in the "Cake Bible" - if you have more batter then you have room to put in the oven at one time, you should put all batter in the cake pans at once and then put the extra pans with batter in the refrigerator until they can go into the oven. I often double a recipe, but have never tripled because my mixing bowls can't handle that much batter.
when tripling or quadrupling(?) a recipe...I'm talking scratch...I beat the butter/shortening for an extended amount of time...slowly add sugar and beat that mixture an extended amount of time....add eggs one at a time...again...after all eggs are incorporated..beat an extended amount of time.....
transfer that mixure into my biggest bowl, then alternate stirring in dry ingredients and liquid beginning and ending with dry ingredients....stir in flavoring
never had a problem...and I haven't had a problem allowing pans of batter rest on the counter while some are in the oven. That way I get all the stuff about the cake mixing out of the way. wash everything up and get ready for the icings.
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