Is there a rule of thumb on filling a cake, i.e.; and 8 inch cakes needs four cups of filling, etc? The reason I ask is because I am making a 16 inch cake, three inches high...I am only planning on cutting it in half and filling it once, so I would need a decent amount of filling for the entire caek...It is for this weekend. before I make way too much filling and have a huge amount left over, I was wondering if there was any rule of thumb to follow. Thanks
This info might be helpful.
Sleeved pastry filling usage chart:
Thread by indydebi: