How Much Frosting/filling For 8 Inch Round Cake?
Decorating By MrsMom Updated 11 Feb 2007 , 1:06am by lsawyer
Trying again...I couldn't post this all day yesterday! 
Last week in class my instructor filled her cake with choc pudding and said 1 pudding cup was the perfect size...I don't know how much that is, though. 1 cup? 1/2 cup? How much to frost the cake? It's an 8inch round X 3 inch high and I'm going to torte it once. I bought a can of the Wilton frosting (to practice roses with) and it said one can (2 cups) would frost two 8 or 9 inch layers. Accurate?
Can you freeze all frosting recipes or only certain ones? I want to make a different frosting to fill than to frost and I know I won't use a whole recipe to fill it
Lastly, when you fill a cake do you dam with same frosting as you frost with? Or do you use what you fill with (if it's frosting opposed to jam or something)?
Oh...one more question. If I'm piping a design in stars (Wilton 1, first cake) that is going to cover most of the top, how much frosting will I need? I'm guessing maybe 1.5 cups? I'm just trying to figure out how much to color.
Thanks for the help!!
Hope this helps:
I just taught a kids cake decorating class this week and I provided 1 and 1/2 cups of american buttercream to fill and frost a 6" cake.
I would guess that one pudding cup is 1/2 cup, since that it typically the serving size with a box of instant ( major pudding eater here!)
I freeze all kids of buttercream with no difficulty and soften overnight under refrigeration, then at room temp for about 1/2 hour before rewhipping.
I never dam for fillings and never have any problems. But if I were to, I would use the same icing I'm using to decorate.
Plan on slightly more icing to pipe stars that you would use just to cover smooth.
I tried the pudding cup one time----the cake soaked it right up! There was barely a trace of it the next day. I can't remember how much I used, but they come in a 6-pack so you should have plenty. I now spread a very thin layer of piping gel on my cake before I put a filling on it; I also gel the bottom of the layer that sits on top of the filling. This is a bit tricky/messy, but it works.
I always make a dam of stiff BC before putting the filling on the layer. Use a bit of your regular BC in a small bowl and mix with additional powdered sugar until is on the stiff side. The dam also helps prevent the cake from "bulging."
You can freeze all types of frosting, as far as I know. Even the meringue-based ones.
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