This is my first big wedding cake and I am overwhelmed with the quantity and would appreciate any help.
I am going to be making a 3-tiered 12"-10"-6", plus 4 (12") satellites. I plan on torting using a dam, with cake-filling-cake-icing-cake-filling-cake.
Strawberry filling is requested, so I am going to be making it. (bag of frozen strawberries, sugar, corn starch made into a puree). How many bags of frozen strawberries am I going to need? Approximately how much (cups) filling does one recipe make?
Do you think it is safe to say 13 batches of buttercream is needed (1 bag PS, 1C butter, 2C shortening)? I need enough to frost, dam, for middle filling, and to decorate.
Any help is appreciated, thanks in advance!
If you refer to the Wilton cake making (baking time & batter amounts) recommened icing amounts are given by cake sizes:
Since you didn't provide the recipe or a link for the filling, it's impossible to say how much filling your recipe will make.
Here is a link to the strawberry filling recipe I will be using...
It just doesnt say how much it will yield. I am guessing I need about 25 regular bags of frozen strawberries just to be on the safe side, does this sound like around the correct amount?
I have learned SO much on here and do cakes as a hobby and (mostly) do 3D type cakes. My sister in law is the one getting married, and I am doing this cake for her as my gift to her. I just asked her to purchase the ingredients and I need to figure out a list. This is why I need to know the approx amount of filling, as I am clueless with fruit filling.
when you say "one bag" is that a 2 lb bag? If so, wow, that's a LOT of fat per 2 lbs of sugar! (I only use approx 1-1/3 cups of fat per 2 lbs of sugar).
I had a general rule of thumb of four 2-lb bags of p.sugar for every 7 cake mixes. It looks like those cakes would take 18-20 cake mixes, so I'd use about 11-12 bags.
So your estimate of 13 batches (assuming 2 lbs of sugar per batch) is about right.
Well, I use the buttercream dream recipe attached below, but I dont like my buttercream as sweet so I add about an extra 1/2-3/4 C of shortening. Sounds like my calculations are about correct for frosting. Great! Now to figure out the fruit filling.