Ok cake pros! I have a novice question here. My cake biz is starting to take off and I am having multiple cakes due on the weekends. What is your method for baking multiple cakes in multiple size pans? I usually take my list of cakes due, look at how much batter of each flavor I need and bake in various size pans to elliminate any waste. Is this the wrong approach? Tonight for instance I needed to bake a 3 layer 6" cake and a two layer 8" vanilla cake. So I made a batch that would fit all the pans needed. Obviously I can't bake all at once as I have only a regular residential oven. I try to limit how many batches I bake. How many 8" pans should I be putting in my oven? I can fit three but am wondering if this is the cause of some of the headaches I've run into where they sometimes do not bake even. Also, I have 3 8" pans. Two are 2" tall, one is 3" tall. I bake the same amount of batter in all three. I basically treat the 3" pan as if it were a 2" pan. This could also be the problem. Any advice as I am trying to not have wasted batter, as well as cutting down on my baking time by sometimes putting two different size pans in the oven at the same time. Please let me know suggestions as to an easier process.
Also, I notice when I fill my 2x8" pans with the 3 1/2 cups of batter Wilton suggests it domes over the top of the pan and cracks, even with bake even strips. The dome settles down a bit upon cooling but not to the point of level. I only do this when making 2 -2" layers that I am torting into 4 layers. Usually I make three layer cakes and put 2 1/3 cups of batter into 3 8" pans and they bake up even with bake even strips. Thoughts? Is this normal?