Ugh....I was so excited to finally make Kate Sullivan's One Delicious Cake and now I have nothing but a big mess on the bottom of my oven. All I have is 2 8" pans and 1 13x9". I didn't feel like making both so I used the 2 8" pans and threw out the rest of the batter (I know how horrible that sounds but I was so exhausted and didn't know if I could save the batter). Well regardless, I guess I put too much in because it just overflowed and what was left in the pan just sank.
How do I know how much batter to put in a pan?
By the way, what was left in the pan tastes delicious.
GASP!!!!!! 
You THREW OUT THE BATTER?!?! 
Ok...seriously...I have stored my batter in an airtight container and placed it in the 'fridge for days! I take it out, let it come to room temperature, and after prepping the pans, just pour it in and bake as usual! They always come out fine!
Do you have a Wilton Yearbook? In the back there's a chart that tells you how many cups of batter is needed for each pan size! Someone told me not too long ago and I love this page! (If you don't, it may be online.)
Hope that helps! 
GASP!!!!!!
You THREW OUT THE BATTER?!?! Ok...seriously...I have stored my batter in an airtight container and placed it in the 'fridge for days! I take it out, let it come to room temperature, and after prepping the pans, just pour it in and bake as usual! They always come out fine!...Hope that helps!
I will have to try that. I was always told that cake batter had to be used immediately or the cake would not rise.
That will depend on the type of batter as well. I think that box mix batters can be held, but I wouldn't try it (for more than a few hours) with my scratch batters (but I don't know for sure cause I don't bake box). As for batter amount, 1/2-2/3 of the pan full depending on your recipe as some rise more than others.
That will depend on the type of batter as well. I think that box mix batters can be held, but I wouldn't try it (for more than a few hours) with my scratch batters (but I don't know for sure cause I don't bake box). As for batter amount, 1/2-2/3 of the pan full depending on your recipe as some rise more than others.
I don't use boxed mixes - I bake all my cakes from scratch!!
I don't always have a wilton book handy so I have their site book marked on the computer (i always have one around)
Here is the page with the information on their website.
HTH
http://www.wilton.com/cake/cakeprep/baking/times/index.cfm
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