I need some help on this.. I'll be making my wedding cake next week and have to make sure I have enough supplies. I'm going to do a tiered petal shaped cake - a 14", 11", 8", and 5" - with a double layer of each of those tiers.

1) How much batter does one cake mix yield?

2) I measured the pans and found that I will need 25 cups total for each layer. I'm going to do each tier in one layer devil's food and one layer bride's white cake mix. So basically, how many boxes of each flavor do I need to get 25 cups batter for each?

3) How many large batches of fondant will it take to cover those layers - about 4" thick of a 14", 11", 8", and 5"?? I'm guessing 3, but maybe 4?

4) How many batches of fondant can you mix up at one time most easily? Just one large or more?

5) How long can you leave wrapped cake in the refrigerator? The large pans will not fit into the freezer (side by side model), but I can fit them in the fridge. Would they last more than a few days if wrapped well or should I wait til the middle of next week to start the project? The wedding is the end of next week on May 21. Need timing help and recommendations.

Thank you!!!
~AngelWendy

Wilton has a chart on thier site that tells you how much batter you need. I know duncan hines has 5 1/2 cups when made according to directions on box.