kaylawaylalayla Posted 24 Jul 2013 , 9:21pm
post #1 of

AOk so I really love the ultimate vanilla cupcake recipe found here. http://www.cupcakeproject.com/2011/09/ultimate-vanilla-cupcake-test-baked-by.html I need to make a 3 (1inch) layer 10" cake. But I really don't know how. Is the a conversion chart of cupcakes to cake?

11 replies
Annabakescakes Posted 24 Jul 2013 , 9:30pm
post #2 of

I'm not sure, but I did weigh a baked cupcake and an 8" 2 layer (4" high) cake a couple weeks ago,and the math worked out to 26 cupcakes to an 8"... hope that makes sense! 

 

I would go for at least 45 cupcakes worth of batter, for a 10".

kaylawaylalayla Posted 24 Jul 2013 , 9:31pm
post #3 of

AThanks that is very helpful

Annabakescakes Posted 24 Jul 2013 , 9:42pm
post #4 of

yay!

kaylawaylalayla Posted 24 Jul 2013 , 9:58pm
post #5 of

AI have to make extra cupcakes too so I guess either vwsu it will work out

cupcakeqt72 Posted 24 Jul 2013 , 10:22pm
post #6 of

When I use that recipe for cupcakes I get 18 regular size cupcakes.

kaylawaylalayla Posted 24 Jul 2013 , 10:26pm
post #7 of

ASo I am gonna try a 2 1/2 or should I just make a 3x?

Annabakescakes Posted 24 Jul 2013 , 10:36pm
post #8 of

It looks easy enough to half. Just do the math and see if you are comfortable. Weighing would be best, though. 

 

A bit extra won't hurt if you have it budgeted. You can always bake them as cupcakes, and freeze,  so you have a midnight snack!

kaylawaylalayla Posted 24 Jul 2013 , 11:27pm
post #9 of

ACan you use tub shortening for buttercream?

MimiFix Posted 25 Jul 2013 , 12:02am

Tub shortening - you mean something like Crisco? I use half Crisco, half butter, when I make buttercream.

kaylawaylalayla Posted 25 Jul 2013 , 12:36am

AIts great value. My husband brought it home. Usually I've used sticks of shortening

MimiFix Posted 25 Jul 2013 , 12:42am

Sticks can be convenient, but, you're right, large tubs are a much better value. 

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