Are you making cupcakes or mini-cakes for the bride to taste?
Some people may be horrified at this but I actually freeze cake batter. I've done it a few times and it works great. I let it sit in the fridge to de-frost and it still turns out fine (I usually make cupcakes at a later date). Or you could bake some 6" tiers and freeze the baked tiers.
You'll still need to use 4 cake mixes but at least you won't have to waste the batter.
Will you be starting with a white cake mix for each cake?
If so, you could probably get away with making 1 or 2 mixes, then dividing them up and adding the (reduced amount) flavors.
I've done that before. It may or may not work, depending on what the flavors are that you are using.
sorry i didn t answer your question i will make 4inch cakes . do you think it s a good idea or do you have other suggestion. i will fill them and frost them to look like a real big cakes
you know this is my first non family (pay for )wedding cake and first tasting test so if you have any suggestion to how to do it right let me know .
i really don t know how to do it
thank you
Divide and conquer!
I have a small digital kitchen scale I use all the time. Weigh out 1/2 of the mix, add 1/2 the ingredients.
I tape the remaining 1/2 shut and label for later use. I've used 1/2 mixes for years!
Also, if it calls for 3 eggs, beat the eggs as you would for scrambled. measure out 1/2 of that.
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