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?
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.
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
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....
Did you click on 'watch this topic"?
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.
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).
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.