I'm getting married in June, and yes I'm making my own cake I used to work in a bakery and I have has success at making small at home versions.
Heres my problem, I want a small two tier cake. I only have 35-50 people coming. I find lots of nice recipes but none that explain how much each tier would use of the batter.
So I NEED HELP!!
I'd like a recipe for a lemon or orange flavored cake for two tiers, and roughly how many cups of batter each tier will need.
The Wilton web site is a great place for this information. When I am making a two tiered birthday cake, 8" and 6", I use the WASC receipe from this site and that gives me exactly enough batter for all four layers.
I could give you a good recipe for a fresh lemon cake, but I wouldn't be much help with the batter measurement.
I use the Wilton website for batter & icing measurements. Works everytime!
Thanks guys. I always forget about the wilton webpage because my visa suffers when I go on there.
i made a calculator that uses the data from the wilton charts: