I feel like I've scoured the internet for the answer to the age old question, "how much filling do you need for a torted cake?", but I come up with varying answers from one spectrum to the other. I'm asking for feedback from those who know. I'm starting up my cake business and want to nail down my product costs so I can get my pricing squared away.
How much pastry cream and buttercream filling do you use for torted cakes (4 layers of cake/3 layers of filling) in the following sizes:
6" round & square
8" round & square
10" round & square
I've seen answers anywhere from "just covering the cake" to 1/2" thick. Any help would be greatly appreciated!!