Does anyone know how many cups of frosting it will take to frost a 12x18 1/2 sheet cake, 2 layers with one layer of filling (about 4" in height)? And while I'm at it, how many cups of filling (I'm using the whipped cream/pudding filling) would you guess I would need? This will be my first 1/2 sheet, and I wasn't expecting math to figure into it--help!

I would say about 8 cups of icing to frost and do a small about of piping more if you are going to do alot of decorating.

As for filling I would think that one recipe would do unless you are going to torte it. If you do that it will take more.

Thank you! I was on the verge of making a whole lot of extra frosting then, I'm glad I asked!

I just check a chart I have and it says 9 cups for this size of a cake. That is just to frost and a small amount of piping.

For future reference, Wilton's chart lists all different pan sizes with batter amounts, baking times and icing amounts. Hope this is helpful!

Thank you very much, gma1956--I'm still making a couple extra cups just in case (the better safe than sorry scenario!). Thank you also to edencakes--I was on the Wilton site looking for that exact chart, but I couldn't find it! I've bookmarked it for future reference.

I typically make a quadruple batch of BC and use about 3/4 of that when making a two layer 12 x 18 that has a layer of BC between the two layers. There is nothing worse then getting in the middle of it and running out of icing!

Thanks! I usually make more than I think I'll need and not think anything of it, except that I'm hosting Thanksgiving this year (again) and every inch of space in my refrigerator counts! I can't fill it up with leftover icing! I appreciate your comments--and like you, I'd still rather have too much than too little.

I found this forum when searching on google, and now I'm really curious what the pudding/whipped cream filling is that the OP refers to. Do you just substitute cream for milk when making a pudding mix? It sounds yummy!