This is my first post here and everyone seems very helpful. I'm thinking of doing an 11x15 cake for a going away party at work but am not sure how much batter to use 
. Any suggestions? I want it to end up being one layer about 2-3 inches tall.
Thanks
Laura
Laura,
According to Wilton's guide you would use 11 cups of batter for a 2 inch layer. I don't measure the amount of batter I put in, I just fill it 2/3 full. That always gives me a little higher than the pan and I just level it off with a knife and it also gives me a full 2 inches.
Hope this helps,
Randi
I do the same thing--fill the pans 2/3 to 3/4 full. Then it rises just over the top of the pan and I can level it.
I use boxed mixes that are doctored up, and my 11x15 recipe is 2 boxes with the cake mix extender for just one of them. Extender recipe that I use is from http://www.cakecentral.com/cake_recipe-1977-0-Cake-Mix-extender.html (Hope that link works.) I also make a practice of adding one extra egg per box of mix, so one extra is already in the extender, and I owuld add one more for the second box of mix. Hope that's not too confusing. 
Then you have plenty to level off the top to make cake balls! 
I have my pans marked with a sharpie. But before I did that I ALWAYS measured! It makes such a difference! My measurements are as follows:
8" 2.5 cups
10" 5 cups
12" 7 1/2 cups
1/4 sheet 7 cups 9x13
1/3 sheet 11 cups 11x15
1/2 sheet 14 cups 12x18
I torte my round layers and end up with a 4 layer cake. If I were going to do a 2 layer cake I would add 1/2 cup to each pan.
Thanks everyone for all the quick responses I've been on other forums where you can wait days for a response. Love this! OK... I am so new at this and I know this is basic but... I looked at the extender recipe and I should add one batch of this per box mix? So like elvisb said, I can make two box mixes, add an extra egg to one of the box mixes and the entire extender recipe to the other box mix. Then mix the two batches together and pour into my pan? I just want to make sure I get this right. I appreciate all your guys help.
One other question. I have another order for a valentine's day cake where the customer wants whipped cream icing instead of bc. I was thinking of buying the Wilton Whipped Icing Mix. Does this set up as well as bc? Not sure if she is going to want borders on the cake or not (may be bordered with fruit) but I want to be able to tell if her if it would be doable. Also, this cake is going to be done in the mid size (8") Wilton Heart pan. It will be 2 layers, angel food, with icing and sliced strawberries in the middle and some strawberries on top of the Whipped Cream Icing. How much would you guys charge for this?
Love this board... Thanks again
Laura
When I use the extender I add 1 extender recipe per box mix. I mix it all up together but of course it depends on the size of your mixer. I can mix 2 box mixes and 2 extenders at the same time. I do not add an extra egg if I'm going to use the extender. Example:
1 box mix plus all ingredients on box
1 egg
pinch salt
1 cup flour
1 cup sugar
1 cup sour cream OR 1 box instant pudding mix
1 t flavoring (vanilla, almond, whatever)
Hope this answers your question about the extender. I would charge $30 for the cake you are speaking of. However, pricing depends on the area you live and what you are comfortable charging people! 
As a rule, you should add one extender per box. The only reason I do it to just one is for the 11x15 pan. That's all it holds. Otherwise I have to get out an extra pan or make cupcakes or something. Which isn't all bad to have that for your family, I just prefer not to waste it if I dont' have to. I just adjust things to the size of my pans to eliminate the excess. Sometimes I use the extender to avoid opening another box of mix, sometimes I don't use it at all if I know the mix will fit in the pan. But you're right that typically you would add one extender recipe per box of mix.
Regarding your other 2 question... I haven´t used whipped cream icing before so I really can´t be much help.... now price, I assume you are using fresh strawberries, right? I wouldn´t charge less than $40 for it, but also depends on what area you are located.
What I also do is add the price of all my ingredients, down to papertowels and a small % of my electric bill and multiply this by 4, this gives you a very accurate (IMHO) price of what you should sell your cakes for. HTH and good luck!
Isn't this site great? This was the exact question I had today too!!
nefgaby - how do you figure out the price of your excact ingredients?? For example if you pay $0.84 for a dozen eggs, you calculate 0.07 for each egg and estimate cost that way?
Yep, let´s say I paid $2 for 18 eggs, I add the tax and then divide the $2.10 into 18, that gives me a price of $0.116 per egg, so I multiply $0.12 x the number of eggs used. I break down eveything, cake boards, flour, butter per stick, etc. Then I add my cost and multply it by 4, that gives me an estimate of how much to charge. With my electric bill, I divide what I pay every month into hours and multiply by the number of hours my oven was on, just a rough estimate. HTH.
Isn't this site great? This was the exact question I had today too!!
nefgaby - how do you figure out the price of your excact ingredients?? For example if you pay $0.84 for a dozen eggs, you calculate 0.07 for each egg and estimate cost that way?
That's what I do. I made a spreadsheet on my computer that I can put in the cost--since they change--the amount per package and a formula that divides it for me. I take the total cost of ingreds and add 15% for elec and other hidden supplies. Then you can estimate what you think your time is worth and go from there.
My spread is very simple, but someone posted on here an Excel price matrix in the business forums that is extremely helpful. You may have to customize a few things, but if you spend a little time playing with it, it really is a wonderful tool. You tell the computer what size cake you need, and it tells you how many boxes of mix to buy, howmuch bc or fondant you need, howmany cups of batter per pan--all the pan sizes are on there. She even has a place in there to record your inventory--and charge rentals on pieces you use. She even figures into her formula a "wear and tear charge" on baking pans and frosting bags, etc. that you will use! Talk about being thorough! It's in a sticky at the top of hte business forum if you want to have a look.
Ohhh boy! I need that pricing matrix! Thanks for the ideas!
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