This is my 3rd attempt at making cakes. For whatever reason I can't get my icing right. It taste good but it's either to dry, to thick or to thin. I have a cheap little hand mixer that I use to mix it up and I about burn it up everytime so I end up mixing it by hand too. I think that might be some of my problem.
Can't figure out when icing needs to be thick, or thin. Got it figured out how to smooth the icing though.
I need to add more cake mix batter to my next one to make it taller. Only used 1 box of cake mix for a 9 x 13 pan.
Any and all comments or suggests are welcome.
What recipe are you using for your frosting? This makes a difference in how I would reply to your post.
2 cups Crisco
2 teaspoons vanilla
pinch or two of salt
7 to 8 cups powder sugar
3 to 7 teaspoons water
Mix Crisco, vanilla and salt till creamy. Add in powder sugar a little at a time. Add water when needed.
A friend who decorates cakes gave me the recipe and she wasn't to certain on the amounts of ingredients, so this is what she wrote down for me. It has a very good taste to it though.
The cake extender, I just add it to the regular box of cake mix and bake according to the box directions?
I read somewhere online that you could add 2 box cake mixes to a 9 x 13 pan. Well I tried it last week. The cake looked good. Didn't overflow the pan. When I took it out of the pan it fell into about 4 pieces. I'm guessing because it was to heavy and when the side of the pan wasn't there to support it, it gave way. Tasted good too!! 
My biggest problem is the icing. I can't figure it out.
If you are using a professional cake pan for your 9 x 13" cake pan, I would suggest using to recipes of cake mix if you do not use the cake extender. Or better yet, use the old rule of thumb, 1/2 to 2/3 full in the pan before baking. 
As for the icing, a good mixer is a great investment!
Yes, I use two mixes in a 9x13. And I would save up for a stand mixer as soon as you can. That will make a big difference in the fluffyness of your frosting, and save your arm muscles!! Then, all it takes is practice. I am still practicing! 
Hang in there!
I use that recipe only it is
2 cups crisco
8 cups or 2#'s powdered sugar
2 tsp. vanilla
1/2 tsp salt
1/2 cup milk
I dissolve salt in milk, mix in all wet ingredients and crisco till well blended, then I start adding powdered sugar 1/3 at a time. If my mixer starts struggeling I add a tiny bit of milk and keep going. Try not to mix to much or you may get air bubbles.
For icing I use thin, for borders and most flowers medium and roses, stiff. It is something you have to work out thru trial and error. When I first started icing cakes my thin wasn't thin enough. It took forever to ice my cakes and didn't stick right, then I noticed on the food network challenges that the icing they used was really thin. So I tried adding a little bit of milk until I got what I thought was just right, took a few batches of icing till I figured what was right for me. Good luck and just keep trying. You will get it.
Are you putting any support on your cake when taking out of pan. That may help keep it from breaking or you could use the cake extender recipe which makes your cake a little denser.
I use that recipe only it is
2 cups crisco
8 cups or 2#'s powdered sugar
2 tsp. vanilla
1/2 tsp salt
1/2 cup milk
I dissolve salt in milk, mix in all wet ingredients and crisco till well blended, then I start adding powdered sugar 1/3 at a time. If my mixer starts struggeling I add a tiny bit of milk and keep going. Try not to mix to much or you may get air bubbles.
For icing I use thin, for borders and most flowers medium and roses, stiff. It is something you have to work out thru trial and error. When I first started icing cakes my thin wasn't thin enough. It took forever to ice my cakes and didn't stick right, then I noticed on the food network challenges that the icing they used was really thin. So I tried adding a little bit of milk until I got what I thought was just right, took a few batches of icing till I figured what was right for me. Good luck and just keep trying. You will get it.
Are you putting any support on your cake when taking out of pan. That may help keep it from breaking or you could use the cake extender recipe which makes your cake a little denser.
Could water be used in place of the milk? If using milk do you have to place in fridge?
I used to use water worked just as well but milk seems to cut down on the air bubbles and I was told that the sugar works as a preservitive keeps the milk from going bad. I've left out on counter over night with no problem. And it holds up well in the heat as long as not in direct sunlight. I would store in fridge if it gets really hot just to be safe.
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