I am going to be using boxed cake mixes to make a cake for my sister in law and am having a hard time figuring out how much cake mix I will need. On the back of the mix boxes it only gives options for a 8" or 9" round and I plan on making both 10" and 6" rounds.
Does anyone have any idea on how much cake batter to put into a 10" and a 6" cake pan so that each layer will turn out about 2" tall???? Would the cooking time and temp be the same as the 8-9" options?
I would appreciate any input....
The 10" rounds take a whole cake mix. You could split a cake mix between the two 6" rounds. In a nutshell, you'll need three cake mixes for 4" tall tiers (2- 10" x2" rounds and 2- 6" x2" rounds).
So I would use one entire boxed mix for each 10"x2" cake and only 1/2 of a boxed mix for each 6"x2" cake? Would I cook it at the same temp and time as the box calls for a 8-9" cake????
Thanks again to everyone offering advise to a beginner.
1 mix = one 10" layer.
I bake all of my cakes at 325 "until done", meaning I set the timer for 30 minutes, and then check it....usually reset the timer for another 5-10 minutes. I also use baking strips, which I believe helps them rise higher and more even.
I need two + 1 extender to fill 2-8" and 2-6" and bake at 325 till done so I would say at least 3 boxes maybe more. Remember that different brands and flavors yeild different amounts of batter so keep that in mind. I would be ready with the ingredients for the extender just in case! It also depends on how full you need to fill your pans to get them to rise over the top of the pans so you can level easiest.
Sorry about what might be a dumb question but What is an Extender???
Never mind I looked up "extender" in the recipe section and found what you are talking about.
All of the Wilton yearbooks have a section in the middle that tells how many cups of batter you need for each pan size, and how long to bake it. They might also have this information on their web site. It also has good basic information on how many servings each size yields, and how to cut them. I think a basic cake mix is about 4 1/2 cups of batter.
Link to all four Wilton cake preparation and serving charts:
(Gives batter requirements by pan size and depth (2 or 3") as well as baking times and temp.)
10" (2" deep) requires 6 cups of batter.
6" (2" deep) requires 2 cups of batter.
The WASC cake recipe using (2) DH white cake mix yields a tad over 14 cups. (A half recipe would yield about 7 cups.)
Here's the expanded flavors version:
This is really a great cake - here's the CC review:
How to bake/decorate tiered cakes:
(Info on leveling, filling, frosting, stacking and more.)
Cutaway view of commonly used cake support systems:
(With complete directions.)