Cake Batter Amount For Round Pans??

Decorating By ShortcakesSweets Updated 3 Feb 2007 , 7:05am by cathymorin

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ShortcakesSweets Posted 31 Jan 2007 , 9:33pm
post #1 of 10

I'm doing a stacked cake for a Baby Shower due this weekend. I'll be using the 14" and 8" round pans ~ two layers on each tier. So if I'm reading the Wilton chart correctly I'll need 27 cups of batter (total), which would amount to five box mixes. Am I figuring this right? Thanks in advance for your help!!

9 replies
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loveqm Posted 31 Jan 2007 , 9:38pm
post #2 of 10

I would like to know as well...

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cathymorin Posted 31 Jan 2007 , 9:39pm
post #3 of 10

Five boxes sounds about right for that size of a cake.

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klg1152 Posted 1 Feb 2007 , 11:48am
post #4 of 10

I think 5 boxes might be too much. When I use BC mix one box will fill 2 8 inch pans and 1.5 boxes will fill a 14 inch pan. HTH

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indydebi Posted 1 Feb 2007 , 1:31pm
post #5 of 10

14" pan, I use 2 mixes per layer (4 total for a 2-layer).
8" pan, I use 1/2 mix per layer (1 mix total for a 2-layer).

It's worked for 25 years.

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MissRobin Posted 1 Feb 2007 , 2:31pm
post #6 of 10

It sounds like a little much!

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melissablack Posted 1 Feb 2007 , 2:38pm
post #7 of 10

For the snowflake wedding cake in my gallery, I used 6 boxes DH (doctored). The sizes are 16", 12" & 8"... two layers. You probably won't need 5 boxes for that size cake.

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indydebi Posted 1 Feb 2007 , 3:35pm
post #8 of 10

Here's what I use per pan:

8" pan = 1/2 cake mix
10" pan = 1 mix
12" pan = 1.5 mix
14" pan = 2 mixes
16" pan = 2.5 mixes
11x15 = 2 mixes
12x18 = 3 mixes

I don't doctor or add anything to the mixes, so maybe that's why these quantities seem high to some?

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MissRobin Posted 1 Feb 2007 , 5:21pm
post #9 of 10

I posted something regarding this issue not long ago. I was going by the Wilton Chart as to how many cups per pan. I think I was making an 8" and it required 3 cups per pan? Anyway I used one cake mix without adding anything (it was for my wilton class cake), and I only got about 5 cups out of one mix!!

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cathymorin Posted 3 Feb 2007 , 7:05am
post #10 of 10

When I make my cakes I use a 3" deep pan, which would account for the extra batter. If you use 2" pans, then of course you would use less.

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