Will one batch of icing (approx. 3 cups) frost and do borders on an 11X15 single layer sheet cake? Thanks
no, you'll probably need that x3, or 4 depending on how thick you put it on. If you have a wilton year book, it will tell you how many cups of icing are needed to ice one of their cake pans, thats very useful to use as a guide.
wow ... guess I didn't realize I would need that much .. means yet another trip to the store ...
Here's the Wilton guide online. They have one for fondant too. A good guide if you aren't sure. HTH
http://www.wilton.com/cakes/making-cakes/baking-party-cake-2-inch-pans.cfm
As a general (GENERAL!) rule of thumb, when I bought supplies, I figured 4 bags of 2-lb p.sugar for every 7 cake mixes. And I always had some icing left over.
An 11x15 takes 2 cake mixes, so that works out to about 1.25 bags of p.sugar. Round to 2 batches of icing.
I never measure by cups. Never. The only reason is that I just can't picture me filling little measuring cups of icing, then scraping it all out, going "One ..... two ...... three......" 
Just shoot me now. 
My "system" is not exact ... it's not scientific ... it's just an observation of my own buying and usage patterns. Yours may differ.
But it's a start .... ! 
ok thanks everyone! I made a batch of buttercream dream and I'm guessing it makes about three cups. It was 2LBs of sugar then I scrounged around and found another pound of sugar so I made another half batch. I'm really hoping that will be enough cause I do not want to go to town again.
As a general (GENERAL!) rule of thumb, when I bought supplies, I figured 4 bags of 2-lb p.sugar for every 7 cake mixes. And I always had some icing left over.
An 11x15 takes 2 cake mixes, so that works out to about 1.25 bags of p.sugar. Round to 2 batches of icing.
I never measure by cups. Never. The only reason is that I just can't picture me filling little measuring cups of icing, then scraping it all out, going "One ..... two ...... three......"
Just shoot me now. My "system" is not exact ... it's not scientific ... it's just an observation of my own buying and usage patterns. Yours may differ.
But it's a start .... !
brilliant!! who measures icing by cups? I measure by bags of powder sugar too. THis cake takes two bags of sugar. This one four.. 
It's really one of my most frustrating cake decorating questions, too!
I make IMBC, but I use a recipe that I modified so that I can use a whole carton of egg whites whithout having 1/3 cartons left sitting around the fridge.
I've never sat there and measured how many cups it made....and I think I know about how much cake it covers but I'm never certain!
uh oh. You lost me with the bags per cake mix. So how many cups of icing does a batch of icing made with a 2-pound bag of p. sugar make?
hon, I think you missed our point. We DONT measure the icing. we just make a few batches, based on experience, and any left over you just store for next time or use for practicing techniques. (latter being what I use my extra icing for.)
and any left over you just store for next time or use for practicing techniques. (latter being what I use my extra icing for.)
...or snacking!
The BC recipe I use calls, originally, for only 1 lb of PS, and claims to be a sufficient amount to fill and frost an 8" or 9" round layer cake or frost a 9x13 cake -- IOW, one "cake mix." I think it yields about 3 cups of frosting, according to the recipe, but I've never measured it either. I almost always make at least double, IOW a "bag" of PS worth, because I'm usually doing larger and/or multiple cakes.
So if you count a "batch" of frosting as the amount you can make with one 2 lbs bag of PS, then that equals approximately enough frosting for two "cake mixes" worth of cake (whether you actually use cake mix or not). Totally makes sense to me! Debi's estimate is 4 bags of frosting per 7 mixes, where I'd estimate 4 per 8 using my recipe, which is close enough.
TheCakerator, your 1.5 batches for a single layer will probably be fine as long as you aren't separating into a lot of different colors. (That's one reason I always seem to need more -- I have a hard time figuring out the right proportions to tint for the "base" color vs. the various "accent" colors.) And you don't put it on too thick.
ok thanks everyone ... I just plan to ice the cake white ( I have a color flow design for the cake) and hopefully will have enough to do white borders ... this is one of those cakes that I don't REALLY have any desire to do .. agreed to do it and now that the time has come, it doesn't excite me anymore. Know what I mean??
.. agreed to do it and now that the time has come, it doesn't excite me anymore. Know what I mean??
Yes .... I'd be overbooked on caterings and I'd ask, "Who thought booking all of this was a good idea? Oh wait .... that would be me!" 
it really isn't a complicated cake by any means .. but I just don't want to do it!
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