I was on here the other day and I swear I found a very handy chart that gave cups of batter needed for each pan size and suggested baking times and etc. Does anyone have that link or a link to something similar?
Also does anyone know of a resource that suggests how much fondant is needed to cover different tier sizes or even BC needed to cover a certain siz of cake tier? I thought I found one that all this handy stuff on one chart but I can't find it anywhere! Help!
I have a 12'' round and 9'' round tier to cover to with a layer of BC and mff (and some accents) and I am a fondant newbie. Have no idea how many recipes worth I need to make.
Maybe this is what you're looking for: http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm http://www.wilton.com/decorating/fondant/fondant-amounts-to-cover-cakes.cfm They've got charts for 3" deep pans and also charts for party cakes.
Here's another one: http://www.earlenescakes.com/Fondantchart.html Earlene's chart is interesting because she's not in the business of selling fondant, like Wilton, so she addresses the difference between the amount of fondant you need to work with and the amount that is actually needed to cover the cake. She has a serving chart too: http://www.earlenescakes.com/ckserchart.htm
On CC if you go to the articles tab and scroll down to the general section there are two articles there to tell you about batter amounts and what not. I also use wiltons page, I use the link below and it has the amounts for all the pans. And I have also used the link below in estimating how much fondant Ill need. I really hope this helps.
Thank you Thank you Thank you - exactly what I was looking for and more I tried searchingt he Wilton site for that chart and couldn;t find it anywhere -- must have been temporarily blind.
The fondant chart is helpful but only if I know how many ounces or lbs a recipe here on CC actually makes -- which I don't.
Anyone know how many recipes of mmf (MFF as I said before) I would need to cover a 12'' and 9'' round tier with some extra for small accents?
A good guideline of how much the MMF recipe weighs is to add the ingredients together...for example, I use 1 lb of marshmallows and 2 lbs of powdered sugar. I don't worry about the weight of the 1/4 cup of water, I just assume that my recipe produces 3 lbs of fondant.
It also depends on how thick you roll your fondant.
I think I'd make 3 batches for what you're doing...you can always freeze the excess until you need it.
That is what I was thinking as well -- good to know I am on the right track!
I just noticed -- I'm no longer classified as a 'Newbie' Woo Hoo!