I am making my brothers wedding cake next week and it might be my lack of sleep trying to figure this all out to go shopping tomorrow, but I can't find anything that suggests an estimate of how much fruit filling I might need per layer. I am doing a 6-8-10-12-14 square (yes my stomach has been a mess forever thinking about it and now it is truly coming!) I just wanna make sure I have enough. Any tips? Thanx all!!!!!
My filling chart (taken from Martha Stewart's and Rose Levy's plus my own experience):
for square cakes each layer
for buttercream/ mousseline with fruit flavors
6" - 1 cup
8" - 1 1/2 c
10" - 3 c
12" - 3 3/4 c
14" 4 1/2 c
Fruit fillings like lemon curd take about 1/2 c less each layer but I'm paranoid so I always make a bit more than the chart and end up freezing the remainder in small scoops to serve at tastings
thank you, I worked a 12 hour shift last night and have only got the 2 hour nap my 9 month old daughter allowed me to take so far today... so my brain isn't functioning well, and I am trying so hard to get this shopping list ready. I think I have walked my self thru the process a hundred times today writing down what I will need and come up with something more each time. Hopefully after we take another nap (hopefully soon lol) this all makes more sense!!!