What one is trying to achieve in a tierred or stacked cake is heigth. So whatever your cake pan sizes are, you may need to bake more than one layer to achieve the height.
I personally like my cakes to stand min. of 4" upon completion. More often they are 5 inches, after baking 2 - 2inch layers, level, fill and ice.
Hope this makes sense
Does anyone know where I can find a chart telling me how many mixes I would need for a 12, 9, and 6 inch tiered wedding cake?
Thanks!
I have found that the amount of batter you end up with depends on the type of mix you are using.
To be on the safe said its best to find out how much batter you need for each pan then measure out the batter once it's made to fill your pans. This way you avoid the disappointment of a cake that comes out too flat. Or worse still, a cake that overflows because there was too much batter in the pan.
I tried to find the old thread where I posted the measurements ... the thread crashed, but I still have the narrative saved, so here's the cut-n-paste version ... I use Betty Crocker only.
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0.5 mix = one 8" round or one 6" square
1.0 mix = one 10" round or one 8" square
1.5 mix = one 12" round or one 10" square
2.0 mix = one 14" round or one 12" square
3.0 mix = one 16" round or one 14" square
I have found that each BC mix nets about 5 1/2 cups of batter so if you use the wilton book that charts how many cups of batter you need for each layer, knowing 5 1/2 cups per box, helps. You can stretch one to 6 cups if you add an instant pudding mix and a little more liquid
baking at a lower temp tends to make them rise more evenly, not dome in the middle.
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