First of all, I used the cake mix extender posted and found that my batter was soooo lumpy. As a result (or of something else) the top of my 12" rounds are all funky...bubbly and ugly. Not a big deal (assuming it still tastes good) but do I level when it cools or after it comes out of the freezer. Are there any good links to freezing instructions? I'm going to have two 12" rounds and to 8" to freeze.
Thanks!!

Anyone around??
The cakes turned out fine, but do I level before I freeze or after???
Quick, I need to wrap them up soon!
Thanks!!!

Sorry, I never freeze any of my cakes, so I am not any help. IMO, though - I would level first, then freeze. (hopefully one who freezes cakes will chime in for you soon)

I personally like to cut and level mine prior to putting them into the freezer.

As for the Cake mix extender, I just tried that recipe for the first time today. My batter also looked lumpy but I noticed that the DH box said to mix the batter for 10 minutes. After 10 minutes of continuous mixing, all of the lumps were gone.

Good luck!

One thing I do is to sift the cake mix before I even start making the cakes - that seems to help.

The lumps seem to have worked themselves out by the time the cakes were done. Well, at least the extra one which we ate...it was quite yummy! I sifted a little, but I'll watch for it more closely next time. I didn't want to have to beat it too much. My box said only 5 minutes.

When cakes come out of the oven, if they have a little hump I use a clean towel and press it flat.. No cutting required./ This will not work if the cake is over done. Then I wrap in plastic and freeze.