You will need to make this recipe seven times for the Hexagonal Cake. If you have a six-quart mixer, you can mix two batches of batter at once. For best results, bake the tiers in 2-inch-high pans; if you use deeper pans, the layers will not be as moist. To reuse a pan for a second layer, remove the first layer and the parchment, and let the pan completely cool; then simply wipe the pan with a paper towel to remove any crumbs, and butter and flour again. You will need to make two each six-, nine-, and twelve-inch hexagonal layers, and two each eight- and twelve-inch round cake layers to cut into smaller hexagons.