## How Much Batter And Icing

By 2txmedics Updated 28 Feb 2009 , 3:01pm by kakeladi

2txmedics Posted 27 Feb 2009 , 11:29am
post #1 of 8

To make an 6" 2 layer cake OR...8" 2layer cake...and how much would I need to do 20-30 cup cakes? is there a chart for cup cakes?

Thanks bunches

7 replies
JanH Posted 27 Feb 2009 , 1:26pm
post #2 of 8

Everything you need to know to bake, assemble and decorate tiered/stacked/layer cakes:

http://www.cakecentral.com/cake-decorating-ftopict-605188-.html

Links to the Wilton cake preparation charts in the above thread will give you batter requirements by pan size, as well as recommended baking temps. and times. Ditto for the b/c requirements.

I'm not familiar with a chart for cupcakes....

But DH cake mix, which yields about 5-1/2 cups of batter will make 24 average size cupcakes.

HTH

kakeladi Posted 27 Feb 2009 , 4:02pm
post #3 of 8

One cake mix will yield about three 6x2" rounds.
1 1/2 mixes will fill two 8x2" pans
You get 20-24 cupcakes from one cake mix

2txmedics Posted 28 Feb 2009 , 2:19am
post #4 of 8

Thanks so much!!!!

I wonder why I dont get mails telling me I have replies to my post? I do on some but not on all....

kakeladi Posted 28 Feb 2009 , 2:32am
post #5 of 8

Did you click on 'watch this topic"?

Price Posted 28 Feb 2009 , 2:33am
post #6 of 8

One Mix = 4 - 6 cups of batter

Round: each 2" deep pan
6" = 2C. batter
8" = 4C. batter
10" = 6C. batter
12" = 7 1/2 C. batter
14" = 10C. batter

Square: each 2" deep pan
4" = 1 1/2 C. batter
6" = 3C. batter
8" = 6C. batter
10" = 8c. batter

I hope this helps.

I've been working trying to figure out approximate icing amounts. Here's what I have so far, but not sure how close I really am!

Icing:
Round
6" = 3C.
8" = ?
10" = 5C.
12" = 6C.
14" = 7 1/4C.

xstitcher Posted 28 Feb 2009 , 6:32am
post #7 of 8

If you know how many cups your batter will yield then you can always measure your pans with water to see how much batter you will need. I have a little engraver that I used to mark the bottom of the pans but I've read before that permanent marker will work too (haven't tried it myself though).

kakeladi Posted 28 Feb 2009 , 3:01pm
post #8 of 8

As a general rule for each cake mix plan on one batch of icing that uses 2#s of powdered sugar. That's for icing & decorating. Of course, any leftovers can be saved - either frig (for use w/in 2-3 wks) or fzn for longer storage.