post #1 of 5
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.
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post #2 of 5
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.
post #4 of 5
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.
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