Another day, need more advice! Wedding cake batter mess.

Oh noooo! I think when I used that recipe I filled halfway, but it was purely a logistical decision because I had to bake 2x12" and 2x10". I don't remember how much batter I used, I just remember being really sick of cake when I was done lol. It sounds like you have it under control at this point. Stop opening the door! You got this 

I would wait a bit only because it's so big. Otherwise it's a pretty sturdy cake. If you're unsure how it came out, you can trim a bit off the top, since you're going to level it anyway. (Can the 6" be trimmed?) The recipe is really forgiving, so if you end up having to scrap it (which I don't think you will!!) I would try it again and just make sure the pan is not as full next time! At this stage in the game I wouldn't experiment with any other recipes. Good luck, I hope it turns out!

ok--wasc is good--it's gonna be ok

3" pans as you now know can only be filled 1/2 full

here is chart you can follow for good results with batter amounts--there's a section for 2" and 3" pans

http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm

the average wasc 2 box formula makes 14-16 cups of batter--so you can just measure it out if you want

you need to get this cake baked today nothing doubting

you need tomorrow to put it all together and decorate it with the gorgeous roses and go to the rehearsal dinner probably

i suggest you might want to try it again and just do one layer at a time until you get success on that one--like the next one bigger than the six--just bake one

go ahead and make the full amount of batter but just bake one probably 8" layer

give you time to get the 14 and 6 inch pans cleaned up for the next bake

so is this a 14x12x10x 8x6??? and is that all? no groom's cake?

edited to say --momentarily forget the ones that are baked--just set them aside

for time's sake--your goal is to keep your oven full as much as possible

you don't want a lot of down time

just fill your pans according to the chart and you will be fine

so this is a 5-tier cake? 14x12x10x8x6

or a 3 tier 14x10x6?

 I don't know what could have gone wrong with your recipe but I use Rebecca Sutterby's WASC recipe and I also put it in a 14 x 3 round and I fill the pan 3/4.  It rises just to the tip and does not overflow.  I used the recipe to make a 5 tier cake which held up.  It's a good sturdy and moist recipe. What I DON'T  do is put 2 pans to bake at the same time if they are different sizes and if they are on different racks. Each size pan has different timing and opening and closing an oven is a no no. The 6 " pan is going to take less time than the 14 inch so you are going to be opening up that oven to check the 6" to see if it's done and if it's not you're going to open it up again, meanwhile the bigger pan is trying to cook and the oven temp is fluxing.   The recipe attached is from Edna De La Cruz's site and she uses Rebecca's recipe. HTH

When the cake batter starts to rise in the middle and is attempting to go over the sides, pop the pan.  

Just take the pan and bang it on the oven rack or counter top until the cake pops and the air goes out of the middle.  This should occur half way thru your baking process. Cook for the remaining time until the middle springs back to the touch.  This will make your cake more compact and dense, and will also give you a more level cake.  I am a professional baker, own my own bakery, and have been baking for almost 30 years.  This works.  

M.

oh sounds good

and good to hear from you

sounds like you have it under control (and no firemen! congratulations!! ;)

so you have inflexible boards to put all you cake tiers on (once you fill all the layers that make up each of the three tiers)

so what kind of dowel and support system do you have in mind when you start to assemble the cake???

what kind of bottom board do you have

how are you transporting this?

do you have boxes for it

inquiring minds & all that

that chocolate cake sounds divine!!!

you got me with the super glue!!!  very funny

so you gonna be posting a picture of your masterpiece when it's all said and done???

no pressure--after the dust settles is fine ;)

yes--be sure when you cut and trim your dowel--

you stick one in of course to measure and mark how tall you need them per tier

you measrue and mark one per tier

then measure each dowel to the length of the first one you stuck in there

in other words you do not measure each one to the height of the cake

you measure them to the height of each other after you measure the first one for each tier

then the following pictures are for a plastic type of dowel but same principle

get them measured to each other and cut & trim then take a ruler and slide them back and forth

to be sure they are nice & even

the 14" tier would have them placed so they make a circle (if connected) that's about 7.5' to 8" around

the 10" tier would have them placed to make about a 4- 4.5 circle

they don't go on the outer perimeter of the tier above it--they are placed so it supports the weight  the bulk of the tier above it

glad your baking is going well

if it is raining when you deliver is it covered porches both ways or are you going to box it or you just gonna hope for a sunny day???

which it probably will be sunny -- i mean southern california after all

get the umbrellas handy or something

is anyone helping you with delivery??? those two tiers will be heavy

do you have a nice level place in your car must be flat flat flat and kept out of the sun

a 24 inch base will not fit in most car doors--unless you have a good flat trunk or suv type vehicle

what kind of boards are they???   esp for the 14 it needs to be heavy duty to  hold a heavy cake without bending at all in the least

and i vote eggplant side up ;)