bake 2 twice for one cake? I need a little advise. I made a cake last week a 2 tier 10" & 14" square both baked in a 3" pan. I used a box mix with the cake extender receipe. I filled both pans 1/2 way and it grew to about 3/4 full. (Is there a reason it rises lower when the extender is used?) The cake looked fine and the clients husband liked it when he picked up.
However, it know that I just got the email with the photos and looking at the gallery cakes here that I think I was to flat & should be doubling my cakes.
What do you think? Help 
Why does it always come down to how many layers, how many pans worth, boxes worth, etc? If you want a 4" tall finished product you will need to bake 4" of cake whether that be 4 1" layers or 2 2" layers. If you want 6" tall, bake 6". It all depends on the design and what you and your customer think is attractive.
For me, the usual party cake is 3" tall and weddings 4", tho we can go higher or shorter on both. Grocery store sheets are usually 2".
I agree that the number of cakes you bake depends on how high you want the final layer to be. keep in mind that the fill and torting may increase the height some. When I use a 3" pan for casual or party cakes I split it once or twice and fill it. I usually end up with a cake somewhere between 3.5 and 4" tall. I haven't had any complaints yet.
Thank you all for responding. I will try filling it higher next time. Nobody has complained yet but I want my cakes to be as professional & beautiful looking like all of you.
My round set is 3" deep. I make each tier from 2 cakes (pans filled 2/3 batter) which then are filled and iced. Depending on the number of tortes, the final cake is between 6" and 8" tall. It adds to the WOW factor!
The thing to bear in mind, however, is the way this affects serving size and cost since it is twice as much cake and filling as a "standard" cake.
I agree that it's just all in what people want. There isn't any set right or wrong answer!
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