Ok a few things.....
Paper insert says it takes 14 cups of batter, each box mix I made today for this pan is 4 cups, I did measure them out cup for cup. I used 3 mixes for a total of 12 cups of batter, 2 shy of what the insert said to use. It baked up beautifuly but rose so high over the edge I had alot of smooshing to do when it came out. Is that normal? That the pan insert calls for more batter then really needed? It practically filled the pan before I even baked it lol.
Also how much buttercream does it take to ice this monster? I have two of these to make for this weekend and am doing them in 1/2 butter 1/2 crisco recipe butter cream, iced in white, decorated in a pale blue, with snowflake candies made from candy melts and a mold placed on each piece of cake. It also says on the insert that the cake will serve 108 but my press only says 54... so is it going by wedding size pieces that are exactly half the size of what this press does? lol (the press is a plastic sheet that you lay ontop of the crusted icing on the cake and press gently to make the divisions for each piece to follow as a cutting guide or to decorate each piece of cake)
Ok so I was thinking for a monster this big I'd need at least 3-4 batches of BC icing.... the last sheet cake I did wasn't this big was an 11x15 and it took 3 batches of icing with barely any left over.... I want it to have a semi thick layer on top and sides maybe 1/2 inch thick maybe since it's for a children's dance lol.... kids love icing. Any and all help with this is GREATLY appreciated!!!! And thank you all in advance!!!
Becky
I *think* I tripled my BC recipe, which would make about 9 cups, so to be on the safe side, I'd make 4 batches. Thanks Lisa. Anyone else wanna contribute some info? Love hearing everyones opinions even if they are all the same lol
I just baked one of these last night for a cake for the Art Institute Friday....I used 4 boxes of cake mix and it was perfect. I haven't iced yet, doing that tonight but I was thinking would only need probably 3 batches.
Thanks everyone!!! I figured someone on this huge wonderful site would've made one of these monsters within the last week and could help first hand lol. I told hubby he'd have to make 4 batches of BC tonight for this one for me to ice it tomorrow. He said that'll be too much but I told him whatever is left over can be used on the other one lol. They are for saturday, I don't have fridge space but plan on wrapping them up and keeping them away from the kids until Friday when I can ice them both. I would be waiting until Thursday night to make these but I have to go with my mother to her office and wrap christmas presents thursday night and I'm not sure I'd have time to get them both baked and cooled intime on Friday to ice friday night and be ready for Saturday.... do you think they will be ok? The one I made today is a yellow cake it's sitting in the pan cooling as I type this lol. I plan to put it on a show n serve board and cover tightly with cling wrap and store in the back room which is really cold, no heat or anything back there lol but it is clean and it will be wrapped.... think it'll be alright?????
The one I purchased is number 2 located on this page http://www.countrykitchensa.com/catalog/mini.aspx?T=1&SubCatId=154 Was very inexpencive and hopefully will work great! Everyone raved about them and I had to have one when I decided to do these cakes for this dance on Saturday. There will be approx. 300 daddys and daughters so I wanted something that would go a long way but not out do everyone else and leave room for other people to donate so I chose two sheet cakes in this size and bought the pans off ebay 2 for the price of one plus she sent free gift of 4 metal cookie cutters! She rocks! love her to death! Anyway it's a nice sturdy but flexable plastic and has holes punched on the outter edge for hanging and mine is hanging on the wall on a small nail waiting to be used. 
I'd be interested to know what mix you used and what flavor.
The last yellow cake I made (DH) overflowed in my pans. It's NEVER done that before! I was stunned.
I think they've changed a lot in their mixes lately. I'm seriously contemplating going scratch.
I use this pan alot (more than I thought I would when I purchased it!) and I use Betty Crocker and only mix up 3 cake mixes and it fills the pan pretty good. I do add Dream Whip to the cake mix instead of oil, so it does increase the volume a little. I usually get 5 cups from a box mix this way.
~Chelle
I used Betty Crocker Classic Yellow and the next cake will be Betty Crocker Chocolate Fudge. I just turned the cake onto the board and watched in horror as the center sunk down so I'm hoping it's fixable with icing cause I don't want to go thru 9 eggs and 3 mixes and 50 minutes of baking again 
I have it wrapped tightly in cling wrap which is very hard to do since cling wrap ONLY clings to it's self!!!! A cake that big I had to wrap each end, then the center, then had to lay the cling wrap on the counter and place the cake on top and wrap up so that every inch was sealed... was a major PITA! especially doing it by yourself lol.
It sounds like yours might be underbaked......I usually have to bake mine 55-60 minutes. It doesn't sound like a lot of time, but to a cake it can make all the difference in the world.
yikes do you think it'll be ok? and still be ediable????? OMG! I can't believe this 
I tested it and it came out clean it just sunk
OhMyGoodies, thank you for the link to "CountryKitchen" I just ordered the presses for myself.
I make a lot of sheet cakes and find that marking them to be a hassel and PITB,This is a toy I have been waiting for,
THANK YOU THANK YOU 
As for your post, I use 3 mixes and at least 3 batches of BC depending on the deco, so I usually make 4 and frost cupcakes for daycare if there is any left.
Thanks again for the link, Anne
The cake should be fine. I have had mine test done in 50 minutes and then found when I leveled and torted it that it was slightly undercooked in the center. No one noticed when this happened. Now I use 2 flower nails and bake another 5 minutes after it tests done.
See that's what's bothering me I used 1 #7 nail and 3 #9's for this cake.... it shouldn't have been under cooked I had the #7 in the middle because it was larger and figured the middle would need the help.... Oh well hopefully the next one will turn out better and no one will notice lol. I'm hoping to get some orders from these two cakes as they are for my daughter's school dance and after the halloween party and only 2 mother's showing up besides myself I didn't get any order or inquiries and I even sent candy pops home with the kids hoping the parents would call to find out who made them and such lol Oh well hopefully this function will turn out "profitable"
Thanks to everyone that has helped me and I'm glad to have been a help as well!
I have even accidentally baked 12x18's without the flower nail as a heat core and it has come out fine. I bake it at 325 and it seems each time I bake one it takes a different amount of time to get done. I start checking at 50 minutes, and there have been times that it has taken 65+ minutes to be done....just depends on the cake mix or extender I am using at the time.
Make sure you have a HEAVY board under these cakes (like 1/2" plywood) they will be extremely heavy after they're decorated.
Just to add my 2 cents worth: I use 3 Betty Crocker cake mixes, the heat strips around the pan, I grease only (no flour). Cakes always rise higher than the pan (not overflowing .... just a straight wall of cake out of the pan). Chocolate always rises higher than white. I'm able to run my leveler over the cake while it's still in the pan for a perfectly flat cake.
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