How Much Batter And Icing

Decorating By 2txmedics Updated 28 Feb 2009 , 3:01pm by kakeladi

2txmedics Posted 27 Feb 2009 , 11:29am
post #1 of 8

To make an 6" 2 layer cake OR...8" 2layer cake...and how much would I need to do 20-30 cup cakes? is there a chart for cup cakes?

Thanks bunches

7 replies
JanH Posted 27 Feb 2009 , 1:26pm
post #2 of 8

Everything you need to know to bake, assemble and decorate tiered/stacked/layer cakes:

Links to the Wilton cake preparation charts in the above thread will give you batter requirements by pan size, as well as recommended baking temps. and times. Ditto for the b/c requirements.

I'm not familiar with a chart for cupcakes....

But DH cake mix, which yields about 5-1/2 cups of batter will make 24 average size cupcakes.


kakeladi Posted 27 Feb 2009 , 4:02pm
post #3 of 8

One cake mix will yield about three 6x2" rounds.
1 1/2 mixes will fill two 8x2" pans
You get 20-24 cupcakes from one cake mix

2txmedics Posted 28 Feb 2009 , 2:19am
post #4 of 8

Thanks so much!!!!

I wonder why I dont get mails telling me I have replies to my post? I do on some but not on all....

kakeladi Posted 28 Feb 2009 , 2:32am
post #5 of 8

Did you click on 'watch this topic"?

Price Posted 28 Feb 2009 , 2:33am
post #6 of 8

One Mix = 4 - 6 cups of batter

Round: each 2" deep pan
6" = 2C. batter
8" = 4C. batter
10" = 6C. batter
12" = 7 1/2 C. batter
14" = 10C. batter

Square: each 2" deep pan
4" = 1 1/2 C. batter
6" = 3C. batter
8" = 6C. batter
10" = 8c. batter

I hope this helps.

I've been working trying to figure out approximate icing amounts. Here's what I have so far, but not sure how close I really am!

6" = 3C.
8" = ?
10" = 5C.
12" = 6C.
14" = 7 1/4C.

xstitcher Posted 28 Feb 2009 , 6:32am
post #7 of 8

If you know how many cups your batter will yield then you can always measure your pans with water to see how much batter you will need. I have a little engraver that I used to mark the bottom of the pans but I've read before that permanent marker will work too (haven't tried it myself though). icon_smile.gif

kakeladi Posted 28 Feb 2009 , 3:01pm
post #8 of 8

As a general rule for each cake mix plan on one batch of icing that uses 2#s of powdered sugar. That's for icing & decorating. Of course, any leftovers can be saved - either frig (for use w/in 2-3 wks) or fzn for longer storage.

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