Hi I just started baking cakes for friends and I am doing a graduation cake for next weekend. I purchased some commercial size pans and am wondering if there is a formulation to use when figuring out how much batter each pan would take. I don't want sad wimpy thin cakes but don't want it overflowing as well. Any advice is appreciated
Wilton has a chart that tells the servings and cups of batter needed in the different sizes of pans.
The Wilton guide is pretty accurate, it will give you a good idea when preparing your batter:
I have actually measured it out when I had to make a 16" cake and it I think it was spot on!
opps, some how part of the link was deleted, let's try it again
Lisapost, the links always get abbreviated here, but if you click on them, they get you where you want to go anyway. The cake calculator posted by metria (the one you gave us the link to) isn't really for calculating how much batter you need but how many servings you can get from an already-baked cake. How do you use it to calculate cake batter amounts?
Thank you all!! I was sure I wasn't supposed to guess lol! I am sure I will be posting here often in the next week, you guys are amazing!
You were the "another member" I was referring to, I used the calculator you posted. It tells
how many servings the final cake will yield
how many cups of cake batter is required per layer
how many cups of icing are required to ice and decorate the final cake
I think it is a wonderful tool becuase you can input what size layers you intend to make and instantly gives the information you need with out much thought. I love to keep it simple. Again thank you Marianna for you post.
When you say commercial sized we really need to know what the sizes are. Are they round, square or something else? How deep are then - 1", 2" or more?
I never use that Wilton chart. I *NEVER* measure by cupful - ohhhh what a messy job!
Instead I have figured out how many cake mix batters each size pan will hold.
A cake pan should be filled just over 1/2 full. So if the pan is 2" deep, then batter should be no less than 1" deep - better if it is 1 1/4" to 1 1/2" deep. No need to measure this just eye-ball it - based on knowing how much batter to add
Example: a 16" round, 2" deep holds the batter of 3 cake mixes. A 16" square, 2" deep needs 3 1/2 - 4 batters. A 12" heart 2" deep uses 1 1/2 mixes. Just a few of the amounts needed for the different sizes & shapes.
WOW! Kakeladi, thanks for that information. It certainly helps someone like me who never knows how much cake batter to make. This is wonderful!
Lisapost, how funny! I've only used it to calculate servings. I didn't even know you could do all those other things. I guess I need to sit down and look at it a little closer. It's definitely my go-to chart for how many servings I'll get, and I tell people about it every chance I get, but I've never looked any further than that. Thanks for telling me that!