I am using the WASC recipe for a wedding cake on June 28 and have a question about the quantity the recipe makes. It says it makes one 12" + one 8" + one 6". Can anyone tell me if this equation is filling the pans 1/2 full or 2/3 full? I am using this flavor for the top tier (8") and the bottom tier (12"). I fill my pans 2/3 full and want to make sure that two recipes will be enough.
The wasc recipe that uses two boxes of cake mix and the flour and sugar etc. makes 16 cups of batter. Wilton shows the amounts of batter used in each pan in their big chart that shows the servings sizes & stuff. So you can figure it out that way.
Thank you. I'll go to Wilton.com and check out the chart.
my experience with this recipe is that it doesn't rise an awful lot, but it makes a wonderful cake. So plan accordingly. (I poured 1/2 a pan, since that's what my cakes usually take, but it didn't rise all the way to the top of the pan. eeep!) Your mileage may vary. I'd do a test run, if you have time, just to be sure. oven temps and weather conditions might also affect it.
I use self-rising flour so I still get a nice rise.
Just a thought for yah.
LOL I wonder why that never occurred to me??? my brain just isn't what it used to be. THanks! I'll try that. I have a cake being picked up tomorrow, so that would be the perfect time to give it a shot.
I love CC.
k8memphis: that's a good idea. Does it affect the denseness of the cake? Is it lighter/fluffier than if you use all purpose flour?