I am assuming the WASC recipe is for 2" pans. If so, how do I go about making enough for a 3" pan? I don't want to have tons of batter left over & would like to use some of the variations on recipezaar.

I'm planning on a 12x 18; 10" round & 8" round. Any suggestions how to up it a little?

I used one recipe - the one here on CC for 3 birthday cakes this last week. I was able to do a 1/4 sheet (2"), a 10" x 3" round countour, and an 8" x 2"; so maybe 1 1/2 recipes for yours?

I think 1 recipe yields 14 cups of batter or so - fill your pans with water to the height suggested for the batter, and work from there if you want to be more precise.

Thanks I'll give that a try

Here are the cake preparation and serving charts for 2 & 3" deep cake pans by size:

http://www.wilton.com/cake/cakeprep/baking/times/index.cfm

12x18x3 takes 20 cups - make 1-1/2 recipes (3 cake mixes).

10" takes 8 cups & 8" takes 5 cups - so make 1 recipe (2 cake mixes) to fill both of these pans.

Also, if adding raspberries or strawberries (per WASC directions) - you'll need to make more batter..... How much more I'm not sure as I've never made this variation.

Make sure to use bake even strips, and inverted flower nails to distribute heat.

HTH