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How many cake boxes it takes to do a 12" round cake

post #1 of 21
Thread Starter 
Does anybody know how many boxes of cake does it take to do 12" round?
post #2 of 21
Not sure but with WASC, I believe it is 1 box recipe.
post #3 of 21
A 12x2" round uses 1 1/2 boxes of cake mix OR one batch of my WASC recipe.
post #4 of 21
A 12x2 round takes 1 1/2 boxes of mix. I made one over the weekend and put the full 2 boxes in, man did it get big! Make sure to stick with the 1 1/2.
post #5 of 21
I just dropped in because I wanted to know myself. Excuse my ignorance could someone please tell me what wasc is
post #6 of 21
This Wilton chart is helpful for both batter and icing amounts for various sizes of cakes. I think an un-doctored cake mix makes about 4 1/2 cups of batter. A doctored cake will have more.

http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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post #7 of 21
Here's a link to Cake Central acronyms. Very helpful when I was first on this site!

WASC is white almond sour cream cake.

http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html
It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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post #8 of 21
I use one box to get a 1" cake. I usually overfill and torte to get a 1&1/2" cake, I use two boxes for this.
post #9 of 21
Quote:
Originally Posted by kakeladi

A 12x2" round uses 1 1/2 boxes of cake mix OR one batch of my WASC recipe.



Ditto thumbs_up.gif
Frankyia Medina
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Frankyia Medina
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post #10 of 21
Quote:
Originally Posted by kakeladi

A 12x2" round uses 1 1/2 boxes of cake mix OR one batch of my WASC recipe.



Ditto thumbs_up.gif
Frankyia Medina
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Frankyia Medina
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post #11 of 21
Quote:
Originally Posted by Frankyola

Quote:
Originally Posted by kakeladi

A 12x2" round uses 1 1/2 boxes of cake mix OR one batch of my WASC recipe.



Ditto thumbs_up.gif



Double Ditto!
Kakeladi - by the way I did the chocolate version with a caramel espresso buttercream (french style) and it was beyond divine!!!!
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Lend me some sugar, I am your neighbor! From Outkast's song "Hey Ya"
http://cwcakes.blogspot.com/
www.goingTODAY.com
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post #12 of 21
The caramel espresso buttercream sounds sooooo good!

I make at least one 12" cake every week, sometimes as many as 3 or 4. I always use 2 mixes if I am not layering (I just level the cake and feed the scrapes to family, lol). (I ALWAYS use the flower nail & baking strips for this size cake, and it works perfectly!)

If it is a two layer, I then use one mix for each layer...this usually happens when someone wants two flavors. (I don't usually have to level for this, since I use the flower nails and the baking strips.)

These cakes are for kids birthday parties. If it is an adult, I always have at least two layers...
post #13 of 21
I normally do a 12" and 6" with 2 mixes, works out perfectly.
post #14 of 21
Q   How do I adapt the standard White Cake recipe to make a tiered, large layer or party cake?
A   The recipe listed below is for a White Cake mix. Please note that we do not recommend using the Golden Butter Recipe, Fudge Butter Recipe or Angel Food mixes for baking large layer, tier or party cakes.

When using the White mix to bake a large layer, tier or party cake, preheat the oven to 325 degrees. You will bake all sizes at this temperature. Grease and flour the pan. For each box of mix, add the following:

* 1 & 1/3 cups of water
* 3 egg whites
* 1 tablespoon of oil

Don't combine more than two mixes at one time. Beat for two minutes. We don't recommend using pans deeper than 2". Various pan sizes may be used as follows:
Pan Size   Pan Volume (amount of batter)   Bake Time
6" x 2" deep pan   2 1/4 cups   35-45 minutes
8" x 2" deep pan   3 3/4 cups   40-50 minutes
10" x 2" deep pan   6 cups   45-55 minutes
12" x 2" deep pan   8 cups   45-55 minutes
14" x 2" deep pan   11 cups   45-55 minutes
16" x 2" deep pan   15 cups   45-55 minutes
18" x 2" half round   10 cups   50-60 minutes
11" x 15" x 2" deep pan   12 cups   45-55 minutes
12" x 17" x 1" deep pan   10 cups   35-45 minutes
12" x 18" x 2" deep pan   15 1/2 cups   37-47 minutes
18" x 24" x 2" deep pan   27 1/2 cups   43-53 minutes

Each mix yields 5 1/2 cups of batter. Cool 15 to 30 minutes in the pan on a wire cooling rack. Remove from the pan using the rack to support large layers.

This is what I use as a guide from the Duncan Hines FAQ section, hope it helps!
post #15 of 21
Thread Starter 
Thanks for all your help. I'll be making a red velvet cake. I have never done one and this is for a anniversary. Do you guys use the tube in the middle of the cake to bake this size?
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