I love decorating but absolutely stink at the baking, leveling and torting of cakes!
I made an 8 inch round in the 2inch deep pan last week. After i leveled, torted and filled it, it looked so small and short!
I'm making some cupcakes for a baby shower and wanted to make either a 8 or 10 " round cake to accompany it.
Any suggestions? Should I go back to the 1 inch pans? Should I double the batter, make more layers to bulk it up? Would i just double the recipe to make 4 layers? Looking for any advice and what works best for round cakes!
Thanks!
I always use 3 layers. I like the way it looks. 8" isn't a big cake but the 3 layers makes it look better. I don't torte the layers, just level and stack.
Did you just use one 2" cake? If so then it should have been short. I use two 2" layers each torted to give 4 layers of cake and a tier that is about 4 inches tall.
I have no idea about the how many boxes of mix question, but you will need to make more than one 2" layer for a tall cake. 
This recipe will make enough for 4 8" rounds....
you could just make 3 and use the extra batter for cupcakes.
3 rounds, lightly filled, stacked and crumb coated before icing or covering in fondant will give you a nice height.
I usually invert them on the cooling rack... and push down a little to level the tops. If you need to cut of the rounded tops.. use a serrated knife, and a turntable if you've got one.... go slow and you should be able to make them level.
White Almond Sour Cream Cake
Serves/Yields:
Prep. Time:
Cook Time:
Category: White Cakes
Difficulty: Easy
There has been many requests for this recipe so I thought I would post it for easy reference for everyone, it was orignially created by Rebecca Sutterby. This is the best white cake!! You have to try it!!! This recipe can easily be halved.
2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teas. salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil
2 cups (16oz carton) sour cream
2 teaspoon clear vanilla flavor
2 teaspoons almond extract
Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees
***One recipe makes: one 14" round + one 6" round
or one 16" round
or one 12" round + one 10" round
or one 12x18" sheet cake
or one 12" round + one 8" round + one 6"
Half a recipe makes: two 8" rounds
or two 6" rounds + 6 cupcakes
try making the cakes in a bundt pan then torte it..
I use 1 mix plus extender and it's perfectly 6 C if you use DH.. 3 cups in each pan and you get a nice high cake (along with baking strips on the pan).
I am too scared to torte.I'm afraid of the cake falling apart when I have to lift the top layer off..
Wendy
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