## Amount Of Bc?

By ShortcakesSweets Updated 5 Mar 2011 , 2:40am by ShortcakesSweets

ShortcakesSweets Posted 17 Feb 2011 , 7:58pm
post #1 of 6

What is everyone's method for determining how much icing to make to ice/decorate a cake?

5 replies
Dayti Posted 17 Feb 2011 , 8:01pm
post #2 of 6

You can use Metria's super calculator - it tells you cups of batter and cups of icing.
http://shinymetalobjects.net/cake/calculator/cake_calculator.cgi

Unlimited Posted 17 Feb 2011 , 9:43pm
post #3 of 6

I've always figured roughly 10% of what the cake servesexample: if it serves 150, I'll need 15 lbs. onhand to ensure enough without running out (even though there will probably be some left over).

Keep in mind that you'll probably need less if only using for a thin coat under fondant, aren't piping borders, or making BC roses.

cakeandpartygirl Posted 17 Feb 2011 , 10:12pm
post #4 of 6
Quote:
Originally Posted by Unlimited

I've always figured roughly 10% of what the cake servesexample: if it serves 150, I'll need 15 lbs. onhand to ensure enough without running out (even though there will probably be some left over).

Keep in mind that you'll probably need less if only using for a thin coat under fondant, aren't piping borders, or making BC roses.

That is a really interesting concept. I have always struggled on how much to make and I usually underestimate. There isn't anything more frustrating than being in the middle of making a cake and having to stop and make more icing!!!

indydebi Posted 18 Feb 2011 , 2:40am
post #5 of 6

i'd buy 4 two-lb bags of sugar for every 7 cake mixes (or if you're a scratch baker, for every 7 single batches). Always had icing left over, which stores well, so that was never a problem.

ShortcakesSweets Posted 5 Mar 2011 , 2:40am
post #6 of 6

Thanks for the help everyone, I REALLY appreciate it. Sorry I didn't reply before now, I've been having computer problems and haven't been getting notifications when I've had a response to a post.
Thanks again so much!!