I am making a 12 x 18 cake. I know that I am going to make the batter a couple of times to get enough in the pan. What do you do with the cake batter while making the next batch of batter. Thanks!!

Can you not just double or tripple your recipe and do it all at once?

~deim

If I am using my Kitchenaid and need to use the same bowl with subsequent batters, I just pour the batter into a different bowl, set aside, and keep on mixing batters.

I just pour it in the pan

Depending on your leavening agent, you might have to put the batter in the refrigerator.

http://cakecentral.com/cake-decorating-ftopict-2116.html
http://cakecentral.com/cake-decorating-ftopicp-6701264-.html&sid=f75f61b2c6691e4960a00e38b9d6666c


"When you mix wet and dry ingredients, baking powder activates instantly, enlarging bubbles in the batter and making it rise. But if you dont work quickly and get the batter into the oven in just a few minutes, those bubbles will rise right out of the batter and into the air."

From this article:
http://www.finecooking.com/item/12173/baking-soda-and-baking-powder

Thanks for all the wonderful information. I am going to start baking this morning.