Ok, here goes. I want to know standard baking practices from all you pros out there. How many cakes do you bake at a time? If you're making a large layered cake do you mix the batter all at once? What is the longest batter can sit before it needs to go in the oven? Like if I baked a couple layers, could I have batter in pans ready to go right when I take the others out of the oven? Or do most have more than one oven or a larger oven than mine ...
Hi and Welcome to CC, lauden. 
Decoding CC acronyms:
http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html
Whether you have a conventional commercial or home oven, you can only fit in as many cake pans as will fit.... Allowing adequate space between pans and pans/oven wall for circulation of heated air. Wouldn't use more than 2 racks, and be sure to stagger the pans so that they're not directly over one another.
Baking multiple pies/cakes help:
http://www.ochef.com/859.htm
Here's an everything you ever wanted to know about making your 1st tiered cake that may answer a lot of your questions:
(Or at least steer you in the right direction.)
http://forum.cakecentral.com/cake-decorating-ftopicp-5958955-.html
HTH
Quote by @%username% on %date%
%body%