My aunt did wedding cakes for years. She used a sour cream pound cake recipe as her go to. Her cakes always rose just over the top of the pans so she would end up with perfect 2 inch high cakes after trimming the tops. How much batter would I add to pans so it does same without overflowing into a mess? I have 6x2 high and 8x1 high round pans. The 8 inch ones are my mother's they have to be 70 years old.

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