How Do I Figure Batter Amounts?

Decorating By kendra_83 Updated 19 Feb 2010 , 10:34pm by JanH

kendra_83 Cake Central Cake Decorator Profile
kendra_83 Posted 19 Feb 2010 , 9:43pm
post #1 of 3

I'm doing my first tiered cake soon and aspire to make professional cakes in the future. Should I buy 2" or 3" depth pans? I'm thinking of buying 4, 6, 8, and 10" diameter round pans at first. How many of each size should I get? Also, does anyone know if the wilton chart on baking time and batter amounts intends each cake section to be baked in two layers or does it mean one layer torted?

2 replies
leah_s Cake Central Cake Decorator Profile
leah_s Posted 19 Feb 2010 , 9:46pm
post #2 of 3

Wilton chart means two layers per tier.

I vote for 2" deep pans. I don't think the 3" pans bake right.

I'd say get 2 of each pan. Well, except the 4" . You won't use that much.

JanH Cake Central Cake Decorator Profile
JanH Posted 19 Feb 2010 , 10:34pm
post #3 of 3

Just what leah_s said. thumbs_up.gif

Everything you ever wanted to know to make, decorate and assemble tiered/stacked/layer cakes:

Above super thread has popular CC crusting American buttercreams, several types of fondant and doctored cake mix (WASC and other flavor variations) - and so much more!


Quote by @%username% on %date%