lilym Posted 21 Jul 2009 , 9:05pm
post #1 of

Does anybody know how many boxes of cake does it take to do 12" round?

20 replies
Rylan Posted 21 Jul 2009 , 9:18pm
post #2 of

Not sure but with WASC, I believe it is 1 box recipe.

kakeladi Posted 21 Jul 2009 , 9:44pm
post #3 of

A 12x2" round uses 1 1/2 boxes of cake mix OR one batch of my WASC recipe.

sprtd76 Posted 21 Jul 2009 , 11:53pm
post #4 of

A 12x2 round takes 1 1/2 boxes of mix. I made one over the weekend and put the full 2 boxes in, man did it get big! Make sure to stick with the 1 1/2.

littlejewel Posted 22 Jul 2009 , 12:05am
post #5 of

I just dropped in because I wanted to know myself. Excuse my ignorance could someone please tell me what wasc is

Ruth0209 Posted 22 Jul 2009 , 12:20am
post #6 of

This Wilton chart is helpful for both batter and icing amounts for various sizes of cakes. I think an un-doctored cake mix makes about 4 1/2 cups of batter. A doctored cake will have more.

http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

Ruth0209 Posted 22 Jul 2009 , 12:39am
post #7 of

Here's a link to Cake Central acronyms. Very helpful when I was first on this site!

WASC is white almond sour cream cake.

http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html

Melchas Posted 22 Jul 2009 , 2:20am
post #8 of

I use one box to get a 1" cake. I usually overfill and torte to get a 1&1/2" cake, I use two boxes for this.

Frankyola Posted 22 Jul 2009 , 3:01am
post #9 of
Quote:
Originally Posted by kakeladi

A 12x2" round uses 1 1/2 boxes of cake mix OR one batch of my WASC recipe.




Ditto thumbs_up.gif

Frankyola Posted 22 Jul 2009 , 3:04am
Quote:
Originally Posted by kakeladi

A 12x2" round uses 1 1/2 boxes of cake mix OR one batch of my WASC recipe.




Ditto thumbs_up.gif

wrightway777 Posted 22 Jul 2009 , 12:34pm
Quote:
Originally Posted by Frankyola

Quote:
Originally Posted by kakeladi

A 12x2" round uses 1 1/2 boxes of cake mix OR one batch of my WASC recipe.



Ditto thumbs_up.gif




Double Ditto!
Kakeladi - by the way I did the chocolate version with a caramel espresso buttercream (french style) and it was beyond divine!!!!

cindy1176 Posted 22 Jul 2009 , 3:28pm

The caramel espresso buttercream sounds sooooo good!

I make at least one 12" cake every week, sometimes as many as 3 or 4. I always use 2 mixes if I am not layering (I just level the cake and feed the scrapes to family, lol). (I ALWAYS use the flower nail & baking strips for this size cake, and it works perfectly!)

If it is a two layer, I then use one mix for each layer...this usually happens when someone wants two flavors. (I don't usually have to level for this, since I use the flower nails and the baking strips.)

These cakes are for kids birthday parties. If it is an adult, I always have at least two layers...

pupandbon Posted 22 Jul 2009 , 5:14pm

I normally do a 12" and 6" with 2 mixes, works out perfectly.

jtnbatch Posted 22 Jul 2009 , 7:44pm

Q   How do I adapt the standard White Cake recipe to make a tiered, large layer or party cake?
A   The recipe listed below is for a White Cake mix. Please note that we do not recommend using the Golden Butter Recipe, Fudge Butter Recipe or Angel Food mixes for baking large layer, tier or party cakes.

When using the White mix to bake a large layer, tier or party cake, preheat the oven to 325 degrees. You will bake all sizes at this temperature. Grease and flour the pan. For each box of mix, add the following:

* 1 & 1/3 cups of water
* 3 egg whites
* 1 tablespoon of oil

Don't combine more than two mixes at one time. Beat for two minutes. We don't recommend using pans deeper than 2". Various pan sizes may be used as follows:
Pan Size   Pan Volume (amount of batter)   Bake Time
6" x 2" deep pan   2 1/4 cups   35-45 minutes
8" x 2" deep pan   3 3/4 cups   40-50 minutes
10" x 2" deep pan   6 cups   45-55 minutes
12" x 2" deep pan   8 cups   45-55 minutes
14" x 2" deep pan   11 cups   45-55 minutes
16" x 2" deep pan   15 cups   45-55 minutes
18" x 2" half round   10 cups   50-60 minutes
11" x 15" x 2" deep pan   12 cups   45-55 minutes
12" x 17" x 1" deep pan   10 cups   35-45 minutes
12" x 18" x 2" deep pan   15 1/2 cups   37-47 minutes
18" x 24" x 2" deep pan   27 1/2 cups   43-53 minutes

Each mix yields 5 1/2 cups of batter. Cool 15 to 30 minutes in the pan on a wire cooling rack. Remove from the pan using the rack to support large layers.

This is what I use as a guide from the Duncan Hines FAQ section, hope it helps!

lilym Posted 22 Jul 2009 , 11:32pm

Thanks for all your help. I'll be making a red velvet cake. I have never done one and this is for a anniversary. Do you guys use the tube in the middle of the cake to bake this size?

lilym Posted 22 Jul 2009 , 11:38pm

if i'm to used 1 1/2 box of cake mix, do i have to use 2 boxes and just discard the 1/2 left over?

cindy1176 Posted 23 Jul 2009 , 12:50am

"Thanks for all your help. I'll be making a red velvet cake. I have never done one and this is for a anniversary. Do you guys use the tube in the middle of the cake to bake this size?"


I use a metal flower nail, sprayed with pam...for sure this helps the middle bake as well as the rest of the cake. I also lower the oven temp to 325.

indydebi Posted 23 Jul 2009 , 1:00am
Quote:
Originally Posted by lilym

if i'm to used 1 1/2 box of cake mix, do i have to use 2 boxes and just discard the 1/2 left over?




Either put the batter in the 'frig or freezer (I've done both and they hold up fine). Or bake a 6" square, cut it in quarters and put them in the freezer to use as samples with your clients. (That's what I do with mine.)

cindy1176 Posted 23 Jul 2009 , 1:40am
Quote:
Originally Posted by indydebi


Either put the batter in the 'frig or freezer (I've done both and they hold up fine). Or bake a 6" square, cut it in quarters and put them in the freezer to use as samples with your clients. (That's what I do with mine.)





Great Idea!

Melchas Posted 23 Jul 2009 , 3:13am

I just made a 12" cake and I used a flower nail...worked like a charm!!!

cindy1176 Posted 23 Jul 2009 , 12:44pm
Quote:
Originally Posted by Melchas

I just made a 12" cake and I used a flower nail...worked like a charm!!!




Yeah!!! I am so glad I found out on this site about the flower nail trick! Glad it worked for you too icon_biggrin.gif

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