I'm new to cake decorating and I'm about to start my third Wilton class. I'm hoping to make extra money to put towards my student loans.
My question is, when baking larger cakes with 10 cups or more of batter... Do most people just double the cake recipes or make several batches of batter and then combine?
Some cake recipes can be doubled without any problems. Others need to have adjustments. In Rose Levy Beranbaum's book, "The Cake Bible" she explains this in detail and even how to tailor recipes so that they cook properly in different size pans. HTH