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how much batter do i need

post #1 of 5
11/14/12 at 11:20am
Thread Starter 

I need to make a 8in and 10in round cakes and I want to use pound cake. How much batter do i need for them to be at least 3ins? I am making a 3 tier topsy turvy cake.  Is there a recipe here i can use that will accomplish that?

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post #2 of 5
11/14/12 at 7:25pm

Here is the Wilton website for all sizes of 3 inch deep pans below. This tells you how much batter to put in the cake pans.

http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-3-inch-pans.cfm

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post #3 of 5
11/14/12 at 7:50pm

The fact that the mixes are now smaller - depending on the brand & flavor they can be either 15.25 oz or 16.20 oz changes how much batter one needs.  This should give you an idea but one should always fill a pan 2/3 full - if you measure it with a ruler it should be 1 1/2" deep.

A 10" round uses all the batter from one cake mix - at least it did before they reduced the sizes :(

An 8" round now uses 1 mix (of the smaller size now availble).

I baked a cake today for the 1st time in about 2 yrs (retired).  I used a 15.25 oz box of Pillsbury yellow mix using my *original* WASC recipe with a few minor changes: 

4 medium eggs (instead of 3 large)

2/3 cup of sugar (instead of the full 1 cup)  

1 cup of water

1 cup sour cream

1 cup flour

the cake mix

Mixed it as usual and baked in a 12x9x2 (Wilton) pan adding a fruit mixture - dropped it by spoonfulls and swirled  (1 lg apple and 1 fresh pear diced fine; mixed w/1 cup brown sugar and 2T butter and 2T cornstarch - cooked until thick).  This was just the perfect amount of batter for that size.  I baked it at 350 dF for 50 minutes. 

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post #4 of 5
11/14/12 at 9:59pm

Wow!!! That sounds delicious!!!! How was the texture????
 

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post #5 of 5
11/14/12 at 10:48pm

The texture is excellent - very sim ilar to a pound cake :)

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