Ok...trying not to cry here! I tried the cake extender for the first time today...on a white cake. Not only did it break when I took it out of the pan (but that was more my fault for not flouring the pan) but then I got to taste some of the broken parts and it tasted like an angel food cake!!! I think it was because of the extra sugar and the egg whites. Has anyone had this experience?
So, now that it broke I couldn't tort it, but I could sort of mush it into place, however it was just too short as one layer...I almost went and bought a cake, but I decided to just bite the bullet and I made a second cake, same way...accept this time I floured the pan : ) It is in the oven as I type. I whipped up a buttercream and put it on the first layer...I'm just worried that with the angel food cake like taste and the buttercream it is going to be TOOOOOOOO sweet! I was being cheap and just was doing a BC filling so no contrasting flavors.
On top of it all it is for a girl baby shower and my BC is PINK...it looks like pepto bismal! It is the first time I tried real cake decorating coloring. This is the first time I am doing any of this like this...beyond cake box and decorating. I'm exhausted and so worried that after all of this effort, its going to be a super sweet ball of pink! 
Any thoughts or suggestions before I completely kill this cake?
I'm real partial to the WASC cake.
Here's an expanded flavors version:
http://tinyurl.com/2cu8s4
Unless you're using 3" deep pans (and torte), two 2" cake layers are necessary to make a layer cake.
Here's an article on how to make a tiered cake:
http://forum.cakecentral.com/cake-decorating-ftopicp-2258141-.html
It contains all four Wilton charts which give batter requirements by pan size (2 & 3" deep), tells you how long to bake and at what temperature and more.
And a lot of other good information. 
HTH
Thanks for the feedback!
The WASC recipe looks almost identical to the cake extender recipe...minus the almond. And I used yogurt instead of sour cream, which was mentioned in one of the cake extender posts.
My biggest concern was that it tasted too sweet, like angel food. I was hoping I could just make one layer and tort it, but even if it didn't break the layers would have been thin, so it was best to make two cakes. And since I'm new to this I haven't invested yet in real cake pans, I'm just using a 13X9.
I just used the BC recipe on the back of the powdered sugar bag because hubby was on the computer and I couldn't get to the recipe from here...but now that I am on here I am going to try the creamy BC recipe for the rest of the cake...that doesn't look as sweet.
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