can you tell me the sugar butter and flour amouts that should be used for a 14 inch and 12 inch cakes? i want to try out 2 cakes of this sizes and wonder how much of quantity should be used!
thank you for replying.
That would depend on the recipe you going to use =]
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
According to Wilton cake preparation charts (links in above thread);
A 14x2" round cake pan requires 10 cups of batter per layer.
A 12x2" round cake pan requires requires 6 cups of batter per layer.
If you are using a scratch cake recipe, it will be necessary to note how much batter is produced - and then make additional batches as necessary to fill the pans.
If you are using straight cake mix, here are cake mix charts to help with the number to use per pan:
(Pillsbury & Duncan Hines.)
If using the doctored cake mix WASC recipe by Rebecca Sutterby (in the top thread) and 2 DH white cakes mixes, the batter yield will be a tad over 14 cups of batter.
Kakeladi's original WASC cake recipe is also included in the top thread along with flavor variations of both recipes.