I have been passed down some cake pans (6x6,10x10,12x12 & 14x14). I am going to make a Grad. cake for my step-daughters party in a few weeks. Here are my ?'s;
I need to have enough cake to feed 75-100 people, how much will each of these pans make?
How much batter do I use for each pan? Or how do I figuer out the ratio?
I am very comfortable w/buttercreme but was thinking of trying fondant and layering the cakes, any pointers/ideas?
I think that's a good start for now. Thanks in advance for your help!
Hi and Welcome on your 1st post, LuvinCakes.
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
The above superthread has popular CC recipes for American buttercreams, fondant and doctored cake mix (WASC). There are also cake making help links (for batter requirements by pan size) and illustrated common cake support systems with complete directions.... And so much more!