it seems like I am always short. is there a standard for certain layers/pans etc. ?
I have a character cake to make and then I am making a 3d monkey using the wilton sports ball pan.
any advice for today or the future? my husband is tired of me slapping his fingers because I never have enough!! 
how do you know how much to make?
thanks!
This may help you. Haven't tested it's accuracy yet myself.
http://www.baking911.com/decorating/icing_glaze_choices.htm
I know the Wilton books have the amounts. Look in the section that has the number of servings (in the middle of the book, before the catalog section starts). I can't find it in their website, but if it's in the book, it must be there as well.
For example, here are the fondant amounts:
http://www.wilton.com/wedding/makecake/fondant/fondantamounts.cfm
I don't have my book with me, but there is a similar chart in there as well.
You and I both mkerton, I always have tons left and of course someone has to sample it... a lot! LOL 
Pam
I tried using the wilton guide lines myself, but because I tend to frost heavy I never had enough .. now I just make more then needed because it never fails I always have another cake lined up before the frosting goes bad
Ooooo, how come I never thought of putting buttercream on graham crackers. God bless your hubby!
I just started doing that last week with all my leftovers and I have a tub of nasty grey looking frosting sitting in my freezer, but I bet it tastes delicious! Wonder if the color will keep me from sampling it... 
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