Does anyone have an easy reference guide for how much filling to use/make for all different sized cakes? I usually just guess as to how much to make, and often end up with either too much or too little. I would like to have some consistency. Are there standard amounts? Thanks for any help.

Hi and Welcome to CC, chocolatemaker.

Here's a filling chart:

http://www.countrykitchensa.com/ckIdeas/ckIdea.aspx?Occ1Id=53&ideaId=168&idea=494

HTH

Thank you!

You're very welcome.