Is there anything that will help me figure out how many batches (or cups) of Italian Meringue Buttercream I need to torte and fill certain size cakes? Thanks.
Don't know if it still applies but there was an old 'rule of thumb' that for every cake mix one would need one batch of icing (2#s of sugar) to ice and decorate. Hope that helps.
I don't know if they still have it or not, but in the back of the Wilton catalog they had a buttercream chart and a fondant chart for just such a question. You might try looking at that.
Thank you. I will.