When using a single cake mix & using TWO pans, how do I get the equal amount of batter in each pan? On Food Netwoek Alton Brown was using some type of scale. Is this a worthwhile investment? Even when preparing tiered cakes, how do you know what the exact measurement of batter is for each pan size? Thank you.

Personally I don't think that's worth the investment, and I LOVE Alton! What I do is take a measuring cup and just divide it up...1 c. here, 1 c. there, back and forth until I get down to the last little bit and then divide that. Once you get used to it, you'll recognize where your batter comes up to the pan side. Good luck!

I think a scale is a great investment. I got mine for $6 at TJMaxx and use it all the time. I use it for portion control and to measure ingredients. The reason I bought it in the first place was for making bread. It's much easier to make a consistent loaf when measuring by weight than by volume.

Now when I'm making a small batch of BC or royal icing, I just pour and stop when the bag has 1# remaining. Beats the heck out of measuring cup by cup.

Now I love AB too, but I don't use mine for cake batter. Mine don't usually come out even, though, so maybe I should start. I personally would much rather do that than wash another dish. The problem is you have to plan in advance. You have to know how much your mixing bowl weighs so you can subtract it and half the result. Could be a comedy of errors for the mathematically challenged!