I've been using the double batch of the WASC for my 12x18. I'm wondering if that is the quantity y'all are using. I use a rose nail in the center and get just a little dome that I cut off, but I'm wishing my overall height was taller. I wish the entire cake would bake up to the top of the pan but I guess do to the ingredients making it dense (and my flower nail) that it is not rising like a traditional box only cake?
Define double batch.... 
A full recipe of Rebecca Sutterby's WASC uses two packages of DH white cake mix and yields a tad over 14 cups of batter:
http://tinyurl.com/2cu8s4
kakeladi's original WASC recipe uses one box of BC and would yield approximately 7 cups of batter:
http://tinyurl.com/l8zb4y
According to Wilton, a 12x18x2 pan requires 14 cups of batter per layer:
http://www.wilton.com/cakes/making-cakes/baking-party-cake-2-inch-pans.cfm
HTH
If you use the bake even strips you will not get a crown on the cake and the sides will bake up higher.
I use a flower nail and get very little hump. Love, love the flower nail. I hate those bake even strips with a 1/2 sheet. They just don't work for me. The cakes baked at the bakery I work at are beautiful. It's mine at home with my "enhanced" recipe that are not rising as high. I'm wondering what others that bake 1/2 sheets are doing.
I have baked the wasc recipe (full) in 12x18 cake pans before. i did notice that my ovens made a difference... when i use my bakery oven (deluxe - electric) the cake baked up higher and more uniform. In my home kitchen I have baked the same cake at the same temp and the cakes do not rise on the side high without using the bake even strips (which i also hate and rarely use I might add). I have had that same problem with many different cake recipes.
How much batter are you using per pan, and how high do you expect it to rise?
How do you grease your pans?
Handy cake troubleshooting charts:
http://tinyurl.com/2p5bdu
http://tinyurl.com/32goqe
http://tinyurl.com/6c745g
http://tinyurl.com/6lpjww
HTH
..........think all those eggs and sour cream are keeping it from rising............
No, they are necessary for the chemistry to work properly.
When the pan is filled w/batter how far up the sides of the pan does it come? It should be at least 2/3rds full - or 3/4ths would be better.
Yes, ovens *can* make a difference. You say it is enough batter when baked at work but not at home. That means it is *not* the batter causing the problem.
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