Hi there.
Well, a 16" square needs 15 1/2 cups of batter PER 2" LAYER. So for a 4" tier, you need to do that twice. The WASC (White Almond Sour Creme) will give you 15 cups. So that would be enough.
Do you have a fave recipe? you can just multiply that to get 15 1/2 cups.
Most recipes can be multiplied to make enough for that pan. However, you may want to make sure that pan will fit in your oven if you haven't already. It will not fit in mine, so I have to bake it somewhere else.
The last cake I did using that pan was red velvet. It took three batches for each layer. I use the Cakeman Raven's recipe posted by Chef_Stef on this site. I used three inverted flower nails and it baked like a charm. Took it about an hour at 325.
Here is a link to the Wilton guide for cake pans and batter amounts, baking times, and amount of frosting needed.
http://www.wilton.com/cakes/making-cakes/baking-party-cake-2-inch-pans.cfm
Thank you for the lovely compliment! If you follow the www link at the bottom of an individual's post, it will lead you to their website. Also, there is a photo link on the bottom of the person's post as well that will lead you to their CC photos.
Quote by @%username% on %date%
%body%
