I use the Faux Fondant recipe as follows;
4lbs 10 x sugar
2 cups Crisco
1 cup Milk
Add to milk:
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp butter flavor
1/2 tsp almond flavor
add 1/2 cup cornstarch beat 15 min.
Anyone know how much it makes? I am going to be making a 8 and a 12 square 2 layer and need to figure out how much as far as ingredients I am going to need my MIL to get me as I am flying to FL to make the cake.
Tried looking on the net but didn't have the time to search for long. Where did you get the recipe? Maybe, you could find the answer there. Most recipes give the yeilds.
I use the Faux Fondant recipe as follows;
4lbs 10 x sugar
2 cups Crisco
1 cup Milk
Add to milk:
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp butter flavor
1/2 tsp almond flavor
add 1/2 cup cornstarch beat 15 min.
Anyone know how much it makes? I am going to be making a 8 and a 12 square 2 layer and need to figure out how much as far as ingredients I am going to need my MIL to get me as I am flying to FL to make the cake.
The Wilton recipe with 4 cups powdered sugar, 1/2 cup butter, 1/2 cup Crisco makes about 3 1/3 cups to 3 2/3 cups icing. So, you should get around roughly 4 times that, about 12-14 cups with this recipe.
For a two layer, each layer 2 inches deep, 4 cups for a two layer 8 inch and 6 cups for the 12 inch so you need about 10 cups of icing I would think. Mainly because you are putting on the icing at about the same thickness as you would normally so one recipe should do you.
Hope that helps.
Hugs Squirrelly Cakes
Quote by @%username% on %date%
%body%