Originally Posted by Book119

Hi! I just bought the round cake set of 3in deep 8, 10, 12, and 14in.

I bake my cakes from scratch and was wondering how much cake batter I need for all four pans or even more help would be how much batter in each pan.

Also how much fondant do I need to cover each tier after the buttercream layer.

Looking for help from anyone more expierienced!

TIA,
Becca

Becca
I bake all my cakes from scratch. I find that the amount of batter i need varies from recipe to recipe. What i do is measure the amount of water that fits in the pan i make my original recipe in, for example a 3 inch high, 8 inch tin. I fill it with water up to the point where the batter reaches when i pour it in. I then take that water and pour it into my 10 inch pan, then refill the 8 inch pan again, and i see how many times i need to fill my 8 inch pan to fill the 10 inch pan to the same level.
This tells me how many recipes i need.
Does this make any sense at all??
Hope so
Nati