How Many Cake Boxes It Takes To Do A 12" Round Cake
Decorating By lilym Updated 23 Jul 2009 , 12:44pm by cindy1176
I just dropped in because I wanted to know myself. Excuse my ignorance could someone please tell me what wasc is
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
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
A 12x2" round uses 1 1/2 boxes of cake mix OR one batch of my WASC recipe.
Ditto
Double Ditto!
Kakeladi - by the way I did the chocolate version with a caramel espresso buttercream (french style) and it was beyond divine!!!!
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...
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!
"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?"
I use a metal flower nail, sprayed with pam...for sure this helps the middle bake as well as the rest of the cake. I also lower the oven temp to 325.
if i'm to used 1 1/2 box of cake mix, do i have to use 2 boxes and just discard the 1/2 left over?
Either put the batter in the 'frig or freezer (I've done both and they hold up fine). Or bake a 6" square, cut it in quarters and put them in the freezer to use as samples with your clients. (That's what I do with mine.)
Either put the batter in the 'frig or freezer (I've done both and they hold up fine). Or bake a 6" square, cut it in quarters and put them in the freezer to use as samples with your clients. (That's what I do with mine.)
Great Idea!
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