Does anyone know if there is a standard filling chart or is an appoximate or eyeball thing
I guess my question should be how do you calualate (or figure out) the amount of filling that is required for each cake???
I've been wanting to ask this question for awhile now and I keep forgeting ( too much BC) so if ths sounds like a dum question- welcome to my world 
try www.baking911.com. Scroll down page and click on "cakes." Then scroll down and click on "fillings" along right side of page. Then scroll down and there is info there. Hope that helps. If you've never been on that site, I'd recommend looking around on it. I think they have some great info!
Does any one else have an Idea? I looked on the 911 and it said no more than 2 or 3 tablespoons?! THAT CANT BE RIGHT?! what size cake would use that little filling? How much for a 16 inch round? 2 tablespoons. No way not even enough for a 10 ". Any one have another place to look or help to offer
If you have any cake baking books they might tell you.Not liking skimpy filling I start off with 1/2 cp and go from there Now if you torte your cakes or if your cakes are tall it could cause some destabilization and tilting. Never had that happen though. I do not torte my cakes and only use layers. Be sure you put a dam aroung the layer and let it crust a little. The other way, is to remove part of top of the layer by cutting in 1/4 all around from the edge and about 1/4 deep, remove that part and put your filling in there.
If you have any cake baking books they might tell you.Not liking skimpy filling I start off with 1/2 cp and go from there Now if you torte your cakes or if your cakes are tall it could cause some destabilization and tilting. Never had that happen though. I do not torte my cakes and only use layers. Be sure you put a dam aroung the layer and let it crust a little. The other way, is to remove part of top of the layer by cutting in 1/4 all around from the edge and about 1/4 deep, remove that part and put your filling in there.
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