I was wondering if there was another chart out there other than wiltons on the amount of icing needed and possibly the amount of batter. I believe that wilton tells you a little too much batter and not enough icing. Does anyone have another way they estimate theirs? Thanks so much! I have been meaning to ask this for a while. I always have to make more icing, even though I set aside time before to make it and save time. Thanks again.
Here are two threads that might help...
Amount of BC?:
How much icing does a 3 tier cake require?: