How can I determine how many cups of cake filling I need to make to fill each of the following size cakes: 16x16; 12x12; 8x8 and 4x4? Is there a table or formula? Thanks
Here's a bump. I have no idea. I'm curious too.
Gonna bump you back up to the top since you are on page 2 and no answers yet=( Hopefully someone has a good chart for you! Jen
I am trying to find cuqui designs.
or any information on how I can find some of their products?
OK...Dede Wilson's book "Wedding Cakes You Can Make" has a chart but of course not for your exact sizes. I'll list what she has and you can extrapolate from there.
6 inch square: 2 1/4 cups (same as for an 8 inch round)
10 inch square: 5 1/4 cups (same as for a 12 inch round)
14 inch square: 8 1/2 cups (same as for a 6 inch plus a 14 inch round)
Since she seems to be going up by 2 inches for the smaller cakes, then we might figure:
4 inch square: 1 cup (same as 6 inch round)
8 inch squre: 3 3/4 cup (same as 10 inch round
12 inch square: 7 1/2 cups (same as 14 inch round)
Her chart doesn't go as high as 16 inches, but I'd do at least 10- 10 1/2 cups.
So you're basically looking at like 40 million cups of filling!
No, about 23 cups of filling. (Someone check my math!)
I'd probably make a bit extra just in case. You can always freeze it, depending on what it is.
She recommends about 1/4 inch of filling between layers and her chart is based on 2 cakes split (torted) to yeild 4 layers of cake and 3 layers of filling.
Thank you! I does seem like a lot of filling huh . But I will double check your math and thank you so much for responding! Others are curious so I'm surprised no one else has a chart somewhere
Here's a chart for rounds and sheet cakes:
It also depends on how many layers and if you are torting them.. you will need more filling if you have a 2 layer cake and torte it than if you left it and only had one layer of filling, so make sure you plan for that too. I bake 2 layer cakes and torte the layers so there is 4 layers of cake and 3 layers of filling.. so to fill a cake I need about double the filling than if I had just left it as 2 layers of cake with one layer of filling. So now if you aren't all confused.. LOL.. you are going to be okay.
You can figure it out with a little geometry and volume conversion...
For the 16" square cake:
16 x 16 = 256 square inches. If you want your filling to be 1/2" thick, 256 x 0.5 = 128 cubic inches.
Put that into an online conversion program like this one
128 cubic inches converts to 8.9 cups. That is for each layer of filling.
You can do the same for all other layers, figuring out the square area then multiply it by the thickness to get the cubic inches, convert to cups.
Area of a circle is Pi times the radius squared. Pi is 3.1416
Actually, pi is used to determine the circumference, not the area. An easy way to determine the amount of filling you need is to use your baking pans. Simply fill with water to the desired height (how much filling you want for each layer) and measure the amount of water you poured in.
Filling a pan w/water really doesn't help determine who much filling to use:( How does one know how deep to make the filling - therefore how much water to add -in the 1st place? Using too much filling can cause blowbouts &/or leaks that can destroy the perfectly designed cake.
One way to know how deep to make the filling to is pipe your dam around the edge with tip 12 using medium pressure then fill it no higher than the top of that dam.
Jessica Harris sells a calculator which allows you to customize it to whatever thickness filling you want, and gives the filling amounts for all the standard round and square sizes. Plus it tells you how much of each ingredient you will need to purchase if making her SMB or ganache. It cost me under $3 and is already proving to be super useful!