I have the bad habit of coloring too much of my white icing to border cakes and make decorations. I've found keys, on the Wilton site, to know how much icing is needed to cover a cake. Nothing to tell me how much is needed to border a cake? Do any of you have a good formula to keep me from having all of these saran wrap plugs of way too much colored icing?

TIA

Christy

I don't have any ideas sorry, but what about freezing the left-overs, so you dont' have to worry about waste at least.

I would also say no clue on the quantities, sorry! and would also say freeze your leftovers, or they keep for a good while in the fridge. If you freeze the plugs flat (not in a cone shape) they will defrost super quick too.

You could also weigh your icing plug before starting, and again when you've finished the border, for example, to see how much you used on a particular cake and make a note for next time?

great question, I have wondered if I was the only one that had a hard time w/ this. Since I only bake for special occassions I dont freeze the frosting so i end up tossing the left over s(after I eat a few spoonful and make myself sick)

I always freeze my colors and it has come in handy lately. Recently had enough white to do a 9x13 sheet, green for grass - only had to make blue. Doing a 6 inch cake tomorrow and using all different colors - its for family so it will be all good~~~

I hope i have understood you correctly. are you talking of doing like a shell border around the cake? if its a square cake eg. 12 x 12 i will do one side of a border on a piece of grease proof paper 12" with white icing, weigh it and multiply it by the number of sides, for instance 100gms x 4 sides = 400gms icing for the bottom and then colour it. like this i dont waste. if i need to do a border on the top as well i will multiply the weight of one side by 8. ( i only hope i understood you correctly) otherwise i would like to know what you meant