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How much batter for 6 inch, 8 inch, and 10 inch cakes??? - Page 2

post #16 of 23

I would agree that wilton's measurements are fairly accurate, but (and it could just be the climate I live in) I don't get a full 2" layer in the end.  They tend to be about 1.5"=1.75" by the time I trim the dome off so I have increased, slightly, some of the batter amounts so that when I trim the dome off the top, I have a 2" layer left.

 

Also, if you ever want an idea on how much batter to put in the pan, just take a measuring cup and fill the pan with water, keeping track of how much water you put in it.  I've been going through my pans and making a chart for 1/2 full & 2/3 full, so, depending on how big I want the layer or how much rise I think I'll get out of a particular recipe, I know exactly how much batter to put it.  It helps with calculating the correct amount of batter to make and for calculating cost.

post #17 of 23

For me, none of the charts are accurate because the WASC is more dense.    I have my own chart with all of the combinations I bake so I know.   Some combinations I have memorized...for instance, a double batch WASC will give me 2 - 10" pans and 1-6".   I fill 2/3 and have a good hump so when I trim off the top...I have a 2" cake.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #18 of 23

Today I did the math to figure out the full volume capacity of cake round and square cake pans.  I posted it on my blog here: 

http://mandrbakery.com/blog

I also broke down how much you need for 1/2 full and 2/3 full.  This should help give you a better idea of what you need.

post #19 of 23
Hi, pls i'd love it if you could tell me the measurement in grams. I dnt have this measuring cup. Thanks.
post #20 of 23

Thank you mrbakery!!!!  Just read your blog post.  That information satisfies my inner scientist.  You really can't argue with math.

post #21 of 23

I am making a cake recipe from scratch that makes 4 cups of batter.  I will be using a 12" round cake pan, so to get a 2inch height will I need 8 cups of batter or will 4 be enough??

 

I am using the pan for the first time. Thank you for your help.... :D

post #22 of 23
~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Reply
post #23 of 23

Amazing!!! Thank you!  :)

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