lotsoftots Posted 21 Nov 2005 , 1:47am
post #1 of

Does anyone know how many cups of frosting it will take to frost a 12x18 1/2 sheet cake, 2 layers with one layer of filling (about 4" in height)? And while I'm at it, how many cups of filling (I'm using the whipped cream/pudding filling) would you guess I would need? This will be my first 1/2 sheet, and I wasn't expecting math to figure into it--help!

8 replies
gma1956 Posted 21 Nov 2005 , 1:59am
post #2 of

I would say about 8 cups of icing to frost and do a small about of piping more if you are going to do alot of decorating.

As for filling I would think that one recipe would do unless you are going to torte it. If you do that it will take more.

lotsoftots Posted 21 Nov 2005 , 2:06am
post #3 of

Thank you! I was on the verge of making a whole lot of extra frosting then, I'm glad I asked!

gma1956 Posted 21 Nov 2005 , 2:18am
post #4 of

I just check a chart I have and it says 9 cups for this size of a cake. That is just to frost and a small amount of piping.

edencakes Posted 21 Nov 2005 , 2:22am
post #5 of

For future reference, Wilton's chart lists all different pan sizes with batter amounts, baking times and icing amounts. Hope this is helpful!

lotsoftots Posted 21 Nov 2005 , 10:44am
post #6 of

Thank you very much, gma1956--I'm still making a couple extra cups just in case (the better safe than sorry scenario!). Thank you also to edencakes--I was on the Wilton site looking for that exact chart, but I couldn't find it! I've bookmarked it for future reference.

MrsMissey Posted 21 Nov 2005 , 2:56pm
post #7 of

I typically make a quadruple batch of BC and use about 3/4 of that when making a two layer 12 x 18 that has a layer of BC between the two layers. There is nothing worse then getting in the middle of it and running out of icing!

lotsoftots Posted 21 Nov 2005 , 9:08pm
post #8 of

Thanks! I usually make more than I think I'll need and not think anything of it, except that I'm hosting Thanksgiving this year (again) and every inch of space in my refrigerator counts! I can't fill it up with leftover icing! I appreciate your comments--and like you, I'd still rather have too much than too little.

traci_doodle Posted 14 Jun 2011 , 1:13am
post #9 of

I found this forum when searching on google, and now I'm really curious what the pudding/whipped cream filling is that the OP refers to. Do you just substitute cream for milk when making a pudding mix? It sounds yummy!

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