Calorie Breakdown. Where do the calories in Pepperidge Farm Vanilla 3-Layer Cake come from? 1.8% 62.2% 36.0% Protein Total Carbohydrate Total Fat 230 cal. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How do you make a magic three layer cake?
Find the recipe we tested out here: Magic Three Layer Custard Cake. The magic happens when the cake batter separates into three distinct layers in the oven. Thanks to a low oven temperature (325°F), the liquid-y batter settles into a thick, fudgy bottom layer and a custard center.
How many ingredients does it take to make a 3-layer cake?
So we were pleasantly surprised when the 3-layer “magic” cake turned out to be incredibly easy —just 6 ingredients!—and downright delicious. Find the recipe we tested out here: Magic Three Layer Custard Cake. The magic happens when the cake batter separates into three distinct layers in the oven.
Can you use a cake mix to make a layer cake?
Cake mix is a perfect shortcut for making layer cakes. These recipes for layer cake from a mix will show you how. Fancy taste without all the work. This cake is wonderful for a get together or just a special occasion at home. Using a box cake mix as a base it’s a real time saver!
How does cake batter separate into three layers?
The magic happens when the cake batter separates into three distinct layers in the oven. Thanks to a low oven temperature (325°F), the liquid-y batter settles into a thick, fudgy bottom layer and a custard center. The whipped egg whites, which are folded into the batter just before baking, rise to the top to form the layer of delicate sponge cake.
How many boxes of cake mix do I need for a 3 layer cake?
I recommend 3 layers if this is among the first few cakes you have made. Bake the two boxes (4 rounds) then choose the best three of the four rounds out of the oven. Show activity on this post. One standard box of cake mix (approximately 15-19 oz.) will make two 9′ layers.
How much batter do you need for a 3 tier cake?
To make this wedding cake you’ll need 24 cups of cake batter: 4 cups for the top tier, 7 to 8 cups for the middle tier, and 12 cups for the bottom tier. Remember, each tier consists of two layers.
How many layers can a cake mix make?
Since one batch of batter makes four cake layers, that means it makes about 154 cubic inches of batter (38.5 cubic inches x 4 cake layers).
Does one cake box make 2 round cakes?
Usually, a boxed mixed can be baked in a 9-inch by 13-inch pan or two 9-inch rounds. In my kitchen, I normally bake with 8-inch round pans, which results in a thicker/taller cake.
How do you layer a box cake?
How to Build a Layer Cake
- Use a good recipe.
- Make sure all your layers are the same height.
- Chill your layers before assembly.
- I just decide before hand how thick I want my layer to be and then use an appropriate amount of frosting.
- Place your first layer on your cake stand.
- Place your next layer on top.
What size pans for a 3 layer cake?
Set of Three 8-inch Cake Pans
But if you’re into making layer cakes, be sure that you have three 8-inch Cake Pans on hand. I made my first few 3-layer cakes just using one pan three times, which was a huge pain, a huge mess, and took forever.
How much buttercream do I need for a 3 layer cake?
All that’s needed is a little planning. In general, we recommend a total of 5 cups of frosting for three 8- or 9-inch round layers and 4 cups for two layers. Here’s how to divvy it up.
How long do you bake a 3 inch deep cake?
Wedding Cake Baking Time and Batter Amounts – Three Inch Deep Pans
| Pan Shape | Size | Baking Time (Minutes) |
|---|---|---|
| 16′ | 75-85 | |
| 18′ Half Round | 2′ layer | 60-65 |
| 3′ layer | 60-65 | |
| Square | 8′ | 60-65 |
How many cups of batter are in a box of cake mix?
One package cake mix yields about 4 cups batter.
What size cake does a box mix make?
One standard boxed cake mix makes approximately 4 to 6 cups of cake batter. Sold at grocery and superstores, cake mixes are available in a variety of flavors. Most 2-inch deep cake pans require only one box of mix.
How many boxes of cake mix do I need for a 12 inch round pan?
A 12×2′ round uses 1 1/2 boxes of cake mix OR one batch of my WASC recipe. A 12×2 round takes 1 1/2 boxes of mix.
How much to charge for a 3 tier cake?
Tres Sucre of Salt Lake City offers one-tier wedding cakes starting at $100, two-tier cakes starting at $200, three-tier cakes starting at $300, and four-tier cakes starting at $400. Most cake bakers charge a delivery fee to safely get multitiered cakes to their customers’ venue. These fees usually increase the farther the baker is from the venue.
How to make a 3 layered Kinetic Sand colored cake?
How to dowel a 3 tiered cake?
How to Make 3-Layer Magic Cake
Most likely, you already have all of the components on hand.Our continuous effort to establish if viral Internet culinary trends genuinely live up to their promises has led us to experiment with a number of bizarre concoctions (we’re looking at you, two-ingredient Nutella brownies), which we’ve been putting through their paces.Therefore, we were pleasantly pleased when the 3-layer ″magic″ cake turned out to be ridiculously simple (just 6 ingredients!), as well as delectably tasty.When the cake batter bakes, it divides into three different layers, which is where the magic happens.Because of the low oven temperature (325°F), the liquid-y batter solidifies into a thick, fudgy bottom layer and a custard core when baked in the oven.
- The beaten egg whites, which are incorporated into the mixture right before baking, cause the batter to rise to the top, forming a delicate sponge cake layer on top of the cake batter.
- Because the sequence and preparation of ingredients are critical to success, be sure to separate your eggs thoroughly—that is, make sure there are no yolk particles in the egg whites—and beat the whites in a clean, dry basin before proceeding (metal or copper is best).
- Don’t over-mix the egg whites as you’re folding them into the batter.
- In fact, the egg whites should cause the mixture to be lumpy due to the presence of the baking soda.
- Finally, allow the cake to cool fully before slicing it.
- This will allow the custard to thicken up and become easier to serve when the cake is entirely cool.
- As soon as you’ve mastered the basic magic cake recipe, you can start experimenting with other seasonal flavors and ingredients.
- Take a look at some of our favorites below!
- RELATED: Baked Apples for Apple Pie
How many boxes of cake mix do I need for a 3 layer cake?
I believe the same holds true outside of the United States; simply read the box.If this is one of your first few attempts at baking a cake, I recommend three layers.Bake the two boxes (4 rounds), then take the best three of the four rounds out of the oven and put them on a baking sheet.One normal box of cake mix (about 15-19 oz) will provide two 9-inch tiers of cake when baked as directed.
How many layers can a cake mix make?
Because one batch of batter generates four cake layers, one batch of batter contains approximately 154 cubic inches of batter (38.5 cubic inches x 4 cake layers).
What size cake pans should I use for a 3 tiered cake?
Two layers make up each tier, which means you’ll need to bake two 6-inch cakes, two 8-inch cakes, and two 10-inch cakes to complete this project. Look for pans that are three inches deep or deeper. The cakes themselves will be two inches in diameter, but the additional space will aid to avoid overflow.
How much frosting do you put between cake layers?
To make three 8- or 9-inch circular layers, we recommend using a total of 5 cups of frosting; to make two layers, we recommend using 4 cups. Here’s how to divide and conquer. Between each layer, spread 3/4 cup of icing on top. 1 1/2 cups should be placed on top of the cake.
Does one box of cake mix make two cakes?
Using a regular box of cake mix (and baking it according to the package directions*), you can make 5 cups of batter. SIX small round cakes, each 4′′ x 2′′ in size! OR. FOUR little square cakes, each measuring 4′′ x 4′′ x 2′′!
What do you put between cake layers?
Filling a Cake: Adding filling between layers of cake helps to keep the layers together while also adding taste and height to the cake. A decorating bag loaded with icing and equipped with tip 12 should be used to pipe an outline slightly within the outer border of each layer of the cake. A dam will be formed, preventing the infill from leaking out into the surrounding area.
How many cups of batter are in a box of cake mix?
One packet of cake mix makes approximately 4 cups of batter.
How many boxes do I need for a 2 layer cake?
In this article, we will show you how to make a two-layer cake. Select the type of cake that you would want to bake. I’m going to go for the delectable red velvet cake with cream cheese icing. To complete this project, two boxes should enough (also two jars of frosting).
How many boxes of cake mix do I need for a 12 inch round pan?
One and a half boxes of cake mix or one batch of my WASC recipe are needed to make a 122′′ circular cake. One and a half boxes of mix are required for a 122 round.
How tall is a 3 layer cake?
Each tier can be anywhere between 3 and 6 inches in height (depending what the cake is layered with, e.g. fruit, creams, mousse, etc). As a result, the height of an ordinary three-tier wedding cake might range from 9 to 18 inches.
How do you stack cakes same size?
The cake boards should be purchased or cut so that they are the same size as the cake tier (or else the board will show). It is also critical to ensure that the board is made of a durable material that will not bend or break easily. For smaller layers—6 inches or less in height—you can stack two cakes on a single serving board. Do not attempt to stack more than two layers at a time.
Does a 3 layer cake Need supports?
When it comes to baking a tall cake, the most essential thing to remember is that you MUST include support in your cake. I’m referring to the doweling on the interior as ″support.″ Any cake that will be taller than three layers, especially if you plan on putting more cake layers on top, will require additional support.
What size cakes for 3 tier?
Choose a smaller version of a multi-tiered cake. Traditional three-tier cakes are composed of a 10″, 8″, and 6″ cake, however opting for an 8″, 6″, and 4″ cake results in a three-tier cake with lower serving sizes. Having a single-tiered cake is not a must for a spectacular multi-tiered showpiece of a cake. No matter if you have single or double layers, they both look stunning.
How many will a 3 tier cake feed?
In general, three layers will serve between 50 and 100 people every serving. As a result, if you’re serving 150 or more people, you’ll almost certainly require four or more layers.
How much icing do I need for a 3 layer cake?
In order to make a cake, how much frosting do I need? For a two-layer cake, you’ll need between 212 and 3 cups of frosting. 312 to 4 cups of sugar are needed for a three-layer cake. For 12 cupcakes, use 2 cups of batter (double if piping) 3 cups of flour for a 13-by-nine-inch cake
How many boxes of cake mix do I need for a half sheet cake?
How Many Cake Mixes Does It Take To Make A Half Sheet? Make sure you only use one cake mix for each half sheet of cake. In addition, you should only use one cake mix to make a thin sheet cake that is suitable for stacking, rather than several. Similarly, one cake mix may be used to make a bar-style cake.
How many boxes of cake mix do I need for a 10 inch square pan?
According to the Wilton chart, for a 10′′round cake, you will need 6 cups per layer. As a result, you will require three boxes of cake mix. Using the leftover batter, you may bake some cupcakes and store them in the freezer for later consumption.
How To Make A Layer Cake With Cake Mix?
Standard-sized package of cake mix (about 15-19 ounces). These two layers will be combined to form two layers of 9′′. Cake mixes will be on the thin side due to the thinness of the batter. No matter whatever cake mix you decide on, it should specify how many layers it will produce and what size layers it will include.
How Many Layers Does A Box Cake Mix Make?
It takes around 4 to 6 cups of cake batter to make one regular boxed cake mix, depending on the size. In grocery shops and superstores, you may find a range of cake mix flavors to choose from. Most 2-inch deep cake pans may be made with only one box of cake mix, and this is typically the case.
Can You Make A Layer Cake With One Pan?
The two layers are formed by slicing one sheet cake in half and layering the other half on top of the first. If you really want to go all out, you can stack two full sheet cakes together. I have faith in you and the massive cake you’re constructing. Don’t be frightened to take the plunge!
How Do You Make A Box Cake More Dense For Stacking?
If you wish to make the recipe with two extra egg yolks, you can do so. Using the additional yolks, you’d be able to get the density and wetness of a bakery cake. If your box mix calls for liquid, you can use MILK instead of water to satisfy the requirement. Adding milk to your batter will give it a significant amount of solidity, fat, and taste.
Can You Use A Pan To Make A Cake?
Baking is as simple as utilizing a deep pan with a tight-fitting cover to provide the ideal baking environment for your baked goods. Sponge cakes that have been cooked in the oven are just as wonderful after they have been steamed on the stovetop. Baking is as simple as utilizing a deep pan with a tight-fitting cover to provide the ideal baking environment for your baked goods.
What Is The Best Way To Layer A Cake?
- Prepare the cake by placing a cooled/chilled cake layer on a circular cake stand or plate, rather than directly on the stand or plate. The surface will be smooth and simple to deal with as a result of this.
- A layer of icing or filling (about 1 cup) can be applied to the top of a cake that is 8 or 9 inches tall.
- It is necessary to duplicate the remaining layers.
How many standard cake boxes will i need if i’m baking 3 or 4 9 inch round cakes?
If you live in the United States, a regular box of cake mix will provide two circular layers of cake.As a result, two boxes will be required to create four levels.I believe the same holds true outside of the United States; simply read the box.If this is one of your first few attempts at baking a cake, I recommend three layers.Bake the two boxes (4 rounds), then take the best three of the four rounds out of the oven and put them on a baking sheet.Posted on April 22, 2016, 20:02 EST PaulbPaulb2,6621 gold badge has been awarded to you.
- 16 silver badges and 19 bronze badges were awarded.
- One normal box of cake mix (about 15-19 oz) will provide two 9-inch tiers of cake when baked as directed.
- They’ll be on the thin side, to begin with.
- Whichever cake mix you choose should specify the number of tiers and the size of the layers it will produce in advance.
- Posted on April 22, 2016, 2:40 p.m.
- Debbie M.
- is a writer and editor based in New York City.
- Debbie M.
- has earned 5,0666 gold badges.
- There are 24 silver badges and 44 bronze badges.
- One carton with one additional egg worked well in a 9 1/2-inch pan for one pan of brownies.
- Get 4 or 5 to be safe, because it’s preferable that you don’t have to go back to the store.
- replied at 02:00 on April 17, 2021
How to Bake and Decorate a 3-Tier Wedding Cake
Here is a step-by-step guide on how to bake and decorate a circular, three-layered wedding cake that is 10 inches in diameter at the bottom tier, 8 inches in diameter at the middle layer, and 6 inches tall at the top layer.Two layers make up each tier, which means you’ll need to bake two 6-inch cakes, two 8-inch cakes, and two 10-inch cakes to complete this project.Look for pans that are three inches deep or deeper.The cakes themselves will be two inches in diameter, but the additional space will aid to avoid overflow.
Tools You’ll Need
- Here’s everything you’ll need to get started: Pans for round cakes (6-inch, 8-inch, and 10-inch)
- a turntable for rotating cakes
- 12 inch cake drum (for the bottom layer)
- 14 inch serrated cake knife
- flat offset spatula
- cake dowels
- pastry bag with tips
- cake smoother and scraper
- stand mixer
- plywood (for transporting cake)
- icing (optional).
Wedding Cake and Filling Recipes
In order to prepare this wedding cake, you’ll need 24 cups of cake batter: 4 cups for the top layer, 7 to 8 cups for the middle tier, and 12 cups for the bottom tier.The cake batter will be divided as follows: Keep in mind that each tier is made up of two layers.This light and fluffy homemade vanilla cake recipe is designed to provide exactly 4 cups of batter, which is perfect for assembling the top layer of the cake.To make the middle tier, simply double the recipe, and to make the bottom tier, be sure to treble the amount of ingredients.Similarly, you’ll need anything from 12 to 18 cups of buttercream frosting for this recipe.This basic buttercream frosting recipe yields 6 cups, so simply multiply it by three to get the desired quantity.
- Finally, if you’re intending to separate the layers and fill them, you’ll need around 5 cups of the filling of your choice to complete the task.
- Jams and preserves, lemon curd, chocolate mousse, vanilla custard, Bavarian cream, whipped cream, and pastry cream are all possibilities.
Baking the Cakes
- Cooking spray should be sprayed into the pans first, followed by cutting a piece of wax paper to fit around the bottom of the pan and inserting it into the bottom of the pan before spraying again. This may appear to be overkill, but it will guarantee that the cakes do not cling together. The baking time at 350 degrees Fahrenheit will rise in proportion to the number of layers: a 6-inch cake will take 25-30 minutes, an 8-inch cake will take 35-40 minutes, and a 10-inch cake will take 55-60 minutes.
Keep in mind that these are only suggestions.In certain cases, depending on the type of oven and how old the oven is, it may run 50 degrees hotter or colder than the genuine 350 degrees Fahrenheit, which will impact the amount of time it takes for the cakes to bake.Utilize an oven thermometer to check that your oven is genuinely at 350 degrees Fahrenheit.When your oven is ready and your cakes are baking, the following step is to check to see whether they are done.When they’re done, a toothpick inserted in the center will come out clean, the cakes will be golden brown in color, their edges will pull away from the sides of the pans, and they will bounce back when you press on them with your finger.It is especially critical that the 10-inch layers bounce back into position.
- Allow them to cool for 10 minutes before loosening with a knife and transferring them to a cooling rack to finish cooling.
Baking Cakes in Advance
It saves time and helps divide the total job down into smaller, more manageable tasks when cakes are baked ahead of time and frozen before serving.Once the cakes have cooled completely, cover them carefully in plastic wrap and store them in the freezer for up to a week.It is less difficult to work with frozen layers.Their crumbling is reduced, and the crumb coat is applied more readily as a result.It’s important to note that it’s ideal to freeze the cakes before leveling them.Similarly, if you intend to divide the layers in order to fill them, you should wait until after you have taken them out of the freezer.
- For starters, you’ll save yourself the time and effort of having to wrap extra layers.
- But, more crucially, reduced exposure to air will help to keep the cake fresher for longer periods of time.
- Make sure you have adequate space in your freezer before you begin.
- You may also prepare the buttercream ahead of time.
- Keep it in an airtight jar in the refrigerator for up to a week, or freeze it for longer storage times.
Leveling a Cake
The tops of the layers should be totally flat so that they don’t slant or wobble when they are stacked.For the 10-inch layer, a long (14-inch) serrated cake knife is recommended, especially when working with a large cake pan.In this case, it is just easier if the blade of your knife is longer than the diameter of your cake.) Maintain the level of the blade when rotating the cake on the turntable.When cutting through a cake, employ a sawing motion rather than trying to drive the blade through it, which might cause the cake to tear.You just need to complete the tops; nevertheless, you must complete all six layers.(You can eat the pieces of the animal that you have chopped off!) When assembling the layers, turn the cakes over so that the bottoms are facing up instead of down.
- The straight edge of the cake pan ensures that the tops of each layer will be flat, which is important for presentation.
- This is especially true for those at the top of the food chain.
Splitting a Cake
If you’re aiming to divide the layers (a process known as ″torting″), you’ll need to set the cake on its cardboard circular on a turntable and cut it lengthwise with a serrated knife once more.Maintaining the level of the blade and using a sawing motion while rotating the cake on the turntable is the same procedure as previously.When you rebuild the piece, the sliced sides should be aligned with one another.Alternatively, you may cut a notch in the side of the cake before splitting it and use that notch to assist you line up the two pieces again once they have been split for more precision.
Applying the Crumb Coat
The next step is to apply the frosting to the cake.Begin by applying a crumb coat.Using this light, first layer of frosting as a foundation coat, you may ensure that the final coat is tidy and crumb-free by grabbing onto crumbs that develop when you first apply frosting to a cake.Before putting the final coat of frosting, place the cake in the refrigerator for 30 minutes to allow the crumb coat to solidify.This step must be completed before putting the crumb coat to your cake if you are filling it.In order to begin, pour a dab of icing onto the bottom of the cake board, which will serve as a glue.
- Place the bottom layer on top of the cake board, then pipe a buttercream dam around the border of the top layer to secure it in place.
- This will aid in preventing the filling from spilling out of the container.
- To assemble your cake without filling it, simply add a layer of buttercream to the bottom layer, spread it about, and then set the top layer on top.
- Remember to place it so that the bottom of the cake is facing up in order to have a level border.
- Apply the crumb coat next, and allow it to set for 15 to 30 minutes.
- Don’t keep it going any longer than that.
- It’s possible that your cake will become too cold, causing condensation to develop and the second frosting layer to fail to adhere properly.
Applying the Frosting
Each layer is now built and placed on a ring of cardboard or foam core, or a cake drum in the case of the bottom tier, depending on the design.It is important to note that the cake drum is wider than the diameter of the bottom layer, allowing you to slip your fingers under it for lifting.Using a turntable, slowly and carefully set each constructed tier on the turntable and spread a mound of frosting on top of each tier.Then, using a palette knife, spread the frosting all around the top of the cake, turning the cake as you go.Repeat the process for the sides.Make every effort to work swiftly in order to keep things cool.
- Place each layer in the refrigerator while you work on the next one.
How to Smooth Frosting
A palette knife performs a decent job of smoothing the frosting, but an icing smoother (also known as a cake scraper or decorating comb) comes in helpful for creating a truly crisp finish.The fundamental shape of the object is a piece of metal with a flat edge and sometimes a second, serrated edge.While spinning the cake on your turntable, run the edge of the smoother down the edges of the cake in the opposite direction of the cake’s rotation to create a smooth finish.In order to achieve a rustic appearance, press the tip of your palette knife on the sides of the cake while rotating it in order to create a swirl pattern.For a so-called ″naked″ cake, apply the crumb coat first, and then, instead of freezing, apply the outer coat immediately, scraping away the majority of the frosting with a scraper after each layer.
Using Cake Supports
The use of cake supports may be accomplished in a variety of methods, but they all boil down to the same thing: placing vertical dowels into the cake to assist in bearing the weight of the layers above it. You’re not actually tying the levels together; you’re simply providing support. It is possible to use wooden cake dowels, plastic cake dowels, or even plastic drinking straws.
Stacking the Tiers
Whatever sort of cake supports you use, make sure they are cut to the height of each layer and that they are driven all the way through the cake so that their tops are level with the cake’s surface.In most cases, a triangle structure (with three dowels each layer) will suffice for support.Begin with the lowest rung of the pyramid.Once the dowels are in place, add a piece of wax paper around the size of the next layer on top of them, then position the next layer and continue the dowel process for the middle and higher tiers of the structure..In order to provide additional support, some bakers like to sharpen a long dowel and drive it all the way through the entire cake from top to bottom.(Using foam core boards rather than cardboard makes this process easier.)
Decorating With Fresh Flowers or Edible Decorations
Cake is now iced and put on a cake stand! All that’s left is to finish the final touches. Decorative embellishments around the borders can be piped on, or ribbon, sprinkles, and edible decorations like as fresh berries or edible flowers can be used to add an attractive finishing touch.
How Much Cake Batter Per Pan Do I Need – Easy Guide
As soon as you’ve determined the size of the layers you’ll be making, you’ll need to figure out how much cake batter you’ll need for each pan.If you’re baking a wedding cake for yourself or someone else, determining how much batter to create might be difficult.There are a handful of various approaches to taking care of this.The first is a straightforward calculation with cups.In the section below, I’ve included a chart that shows how many cups of batter you’ll need to produce various-sized cake layers.It has been my experience that using a liquid measuring cup, rather than a dry measuring cup, works best for this.
- However, you must be aware of the precise number of cups that one batch of the cake recipe you intend to use yields.
- This can differ significantly from recipe to dish.
- The second way is a little more mathematically demanding, but it is my personal favorite!
- I believe it is more exact and less messy than the previous one.
Method 1: The Cup Method
The following approach is ideal if you don’t want to deal with any math or computations!It will provide you with the information you require in a timely manner.I’ve included a table below that shows how many cups of batter you’ll need for each pan.It is determined by the size and shape of the pan.One caveat, though, is that certain recipes will rise more than others, depending on the recipe.Because my vanilla layer cake recipe (seen below) rises less than sponge cake recipes, I’ve included a column with the calculations for it as well as for the sponge cake recipes.
- Depending on the recipe you pick, you may need to add or subtract a little amount of batter to get the desired height for your cake layers (once baked and leveled).
- This is why it’s critical to test a recipe before attempting to make a huge tiered cake of any kind.
- When you test a recipe ahead of time, you can determine how much the batter will rise and make adjustments as required.
- This recipe makes enough batter for one 1-inch cake layer or two 2-inch cake layers, which I’ve included in the recipe.
- Traditional wedding cakes are built with two 2-inch cake layers, which are sandwiched together.
- Three 1-inch cake layers, on the other hand, are what I prefer to use for my tiered cakes.
- Along with that, I pipe a good quantity of buttercream between each cake layer (approximately 1/4 inch in thickness).
- Consequently, my layers are the ideal height for a wedding cake (4 inches tall).
- The height of my tiers, on the other hand, can vary!
- In addition to the amount of frosting I use, the number of cake layers I use, and the manner in which I level my cake layers all influence the height of each tier.
- While a conventional wedding cake serving is 4 inches tall, I occasionally make my tiers higher depending on the style I’m going for with a cake.
- In addition, I alter the height according to the wishes of the bride and groom.
My Cake Batter Calculator – Chart Showing How Much Cake Batter Per Pan You Need
In my vanilla cake recipe, a single batch yields around 10 1/2 cups of batter.To construct a circular cake with four 7-inch cake layers, I would need approximately one batch of cake batter (2 1/2 cups per 7-inch tier multiplied by four layers = 10 cups of batter).I highly recommend trying a cake recipe ahead of time to determine how many cups of batter it produces and how high it rises during baking.You must also take into consideration the final height of your cake layers after they have been flattened.It is strongly recommended that you read my cake portion guide if you want to understand more about serving sizes for weddings and events.It explains how many people different tiered cakes can serve, as well as what size cake you should prepare for large gatherings of people.
Method 2: The Calculation Method
We’ll move on to a nerdier, more exact way now.The amount of batter required for each pan may be calculated mathematically.In order to accomplish this, you must be aware of two critical pieces of information.The first step is determining how much batter is produced by one batch of the recipe you intend to utilize.In order to understand a circle, you must first understand its equation.Put on your thinking cap and prepare to relive those awful high school math memories.
Using A Recipe You Know
Use what you already know about the cake recipe to figure out how to make this if you already have a tried-and-true one that everyone loves and enjoys!My vanilla layer cake recipe and my chocolate layer cake recipe are both excellent choices for wedding cakes since they’re both wonderfully moist and have excellent structure.My WASC cake recipe is also a tremendous hit at parties and other large gatherings.When I bake a batch of either recipe, it yields four seven-inch cake layers that are approximately one-inch tall when finished (once leveled).Knowing this, I can work my way up to the amount of batter a single batch of batter produces!
The Equation of a Cake Pan
This is when the application of mathematics comes into play.It’s nothing out of the ordinary.It is basically just an application of the circle’s equation, which is Pi (3.14), times the radius squared.In this case, using my vanilla cake recipe as an example, I would first determine the volume of one layer of cake.In this case, I’d take 3.14 (Pi) and multiply it by the square root of 3.5in x 3.5in (the radius of the cake layer squared).This would give me a square measurement of 38.5 inches.
- My 7-inch cake layers are around 1-inch tall once they’ve been cooked and leveled, so I know what I’m working with.
- A single cake layer would measure 38.5 inches squared x 1 inch, or 38.5 inches cubed, if the dimensions were used as a guideline.
- Because one batch of batter generates four cake layers, one batch of batter contains approximately 154 cubic inches of batter (38.5 cubic inches x 4 cake layers).
- Because I have this figure, I can now determine the amount of batches I will need to create for any size layer cake I choose.
Example – Calculation For A Three Tiered Cake
- Let’s say I wanted to build a three-tiered cake with tiers of 12-inch, 9-inch, and 6-inch cake. Each tier would be composed of three cake layers that are one inch in height. I would perform the following calculations: The following is the general formula for any sized tier: A cake layer radius squared multiplied by the height and number of layers of cake equals Pi (3.14).
- The following dimensions are given for the 12 inch tier: 3.14 x (6 inches by 6 inches) x 1 inch x 3 layers = 339 cubic inches
- the following dimensions are given for the 9 inch tier: 3.14 x (4.5 inches by 4.5 inches) x 1 inch x 3 layers = 191 cubic inches
- and the following dimensions are given for the 6 inch tier: 3.14 x (3 inches by 3 inches) x 1 inch x 3 layers = 85 cubic inches
This indicates that I will want a total of 615 cubic inches of batter (339 cubic inches plus 91 cubic inches plus 85 cubic inches). Because I know that one batch of batter will yield around 154 cubic inches, I will need to produce four batches of batter.
Let Me Know Your Thoughts
I hope this information will assist you in determining how many batches of batter you will need to produce for tiered cakes!And for those of you who are just interested in knowing how much cake batter to use per pan for various pan sizes, I hope this information is also useful to you.If you decide to utilize my cake batter calculator chart or use your own calculator, please share your comments with me!
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My Guide for How to Choose the Right Cake Mix
It is possible that this content will include affiliate sales links.For more information, please view my complete disclosure policy.All of your queries about boxed cake mixes have been addressed.This is the finest resource for determining which sorts of cake mix to use.What cake mix has the highest concentration of chocolate?What is the finest cake mix for a high rise?
- I’m going to answer all of your queries.
- PIN THIS POST FOR LATER REFERENCE.
- Listen, it’s no secret that we make extensive use of cake mix in our household.
- Why?
- Simply because I believe that everybody should be able to create something spectacular, and if it means starting with a cake mix, that is perfectly acceptable to me.
- The majority of the time, we are not simply baking a cake mix and slapping some canned icing on top.
- In fact, I’m not sure I’ve ever done anything like that.
- Cake mixes are often modified in some way, shape, or form by me.
- In that case, it’s OK; I am confident you have a favorite handmade cake that can be substituted.
- Given the quantity of baking I’ve done over the past four years, I definitely have favorite brands, and I’ll often clarify which ones I’m talking about when I’m writing to you.
- In order to do so, this piece will take a deep dive into the wide range of cake mixes that are available, as well as the differences between them.
- For the moment, let’s speak about all of the cakes I prepared in one day, which also included all of the taste testing that went into it.
- My cake was strewn across the whole surface of my counter.
- When the beau came to assist me, I should have prepared ahead more effectively.
- After all, he is a man who mostly consumes chocolate cake and Rice Krispies Treats.
- Anyway.
- Almost all cake mixes come in a broad range of flavors, with some even including pudding in the mix.
- In addition to the classics like chocolate, vanilla, and even Devil’s Food, there are other variants of Funfetti, such as lemon or red velvet, to choose from.
- This test will be focused on Devil’s Food, and we will be dealing with the top three brands: Betty Crocker, Pillsbury, and Duncan Hines for the sake of this test.
- Of course, there are other cake mix brands available, such as Ghirardelli, King Arthur Flour, Jiffy, or even a generic store brand, but I believed that these were the top three most commonly used brands when it came to cake mix usage.
- It is common for me to be asked how many cupcakes each box creates since people believe that the number changes depending on the type of cupcake box.
- As a result, I will make an update to this post at a later date.
- Otherwise, you should absolutely read my instructions for baking cupcakes, in which I discuss how much batter to use for each cupcake as well as the many types of pans that are available.
- All of the components specified on the box were utilized in this experiment: water, oil, egg whites, and salt.
- Each of the three boxes contained 15.25 ounces / 432 grams of dry materials, however the liquid components required by each box differed.
- Betty Crocker’s recipe calls for 14 cup water, 12 cup vegetable oil, and three big eggs.
1 cup water, 12 cup vegetable oil, and 3 big eggs (Pillsbury recipe).1 cup of Duncan Hines’s secret ingredient is water.a third cup of vegetable oil, three big eggs What effect does this have on the real batter?
- So, here are the results of my research: Due to the addition of an additional 14 cup of water, the Betty Crocker cake mix was by far the thinnest.
- In fact, when I weighed out the amount of batter in each prepared cake mix, I discovered that this box had an additional 1 cup of prepared batter.
- The Pillsbury batter was the darkest in color, therefore it should come as no surprise that this was the cake with the greatest chocolate taste in my opinion.
- The Duncan Hines batter is the thickest, which makes sense considering that it has the least quantity of liquid in the recipe.
- Typically, a boxed mix may be cooked in a 9-inch-by-13-inch pan or two 9-inch rounds, depending on the recipe.
- In my kitchen, I often make cakes in 8-inch round pans, which results in a cake that is thicker and taller.
- To prepare this post, I tried these cake mixes in two different methods, and it should be mentioned that I did not use my favorite bake even stripes, as I usually do while baking.
- One tip I have is that I always oil my pans with Crisco and cover the bottoms with parchment paper before starting a recipe.
This assists in ensuring that the cake comes out of the pans with ease.It’s also convenient because, because the wire rack is coated with parchment paper, the bottom of the cake will not adhere to the wire rack when I’m cooling the cakes.Transport from one surface to another is also made easier as a result of this.
- 1.
- Bake in a 9-inch round pan using 1 12 cups of batter for each cake mix in Test 1.
- Each cake was in the oven for 19 minutes.
In lieu of half-way splitting the batter (because not every cake mix had the same quantity of liquid batter), I wanted to be able to manage the amount of batter that went into each pan.Test 2: Make two 8-inch cake pans with one and a third cups batter for each cake mix.Duncan Hines required an additional 2 minutes of baking time in addition to the 19 minutes required by the other brands.So, what was my ultimate conclusion?Betty Crocker is a well-known American baker.
- In all testing, the Better Crocker cake has the least amount of rise, which may be due to the increased amount of liquid in the batter once again.
- Referring back to the 9-inch cake, the Betty Crocker cake had the most compact crumb, but I also felt like it had the most air bubbles, whereas the Duncan Hines cake was a close second in this category.
- The reason I repeated this test twice was because I wanted to run a test using half the batter (2 cups and 2 tablespoons) for the second batch of Betty Crocker cakes (8-inch).
- As you can see, the result is substantially higher/taller due to the more liquid batter.
- Pillsbury: The Pillsbury cake had the finest chocolate flavor out of all of the contenders.
In all cases, the Pillsbury cake baked the most unevenly, which means that it will need to be ″torted″ if you are building a layer cake out of the batter.Torting a cake is a slang term for removing the dome off the top of the cake.In addition to having the lightest and fluffiest texture, the Duncan Hines cake mix also had the moistest cake mix in the competition.This surprised me because the batter was the thickest I’d ever seen before.Also noteworthy is that this cake has the strongest cocoa taste, which should not be mistaken with the greatest chocolate flavor (looking at you Pillsbury).This cake also had the finest rise of all the cakes.
- Another thing to keep in mind is that Duncan Hines cake mix has been authorized by Wilton and is often used in their test kitchens.
- You really can’t go wrong with any of these cake mixes, however I would base your decisions on what you’re looking for in a cake mix when making your selection.
- Do you have any more questions?
- Please notify me if this occurs!
- Follow Beyond Frosting on social media platforms such as Facebook, Twitter, Pinterest, and Instagram.
- For those of you who enjoy no-bake recipes, I highly recommend my booklet, No-Bake Treats!
- You may also be interested in: Cupcake Baking Tips & Research How to Make the Perfect Cupcake Decorations
How to Build a Layer Cake
″Can you offer a lesson on how to build a layer cake?″ or ″How do I get my crumb coat smooth?″ are two of the most often asked questions I receive via email.I would love to share the tips and methods that I have learned over the years!This is the SUPER SHORT and EASY version of the recipe!Make use of an excellent recipe.
This might be a boxed mix or a recipe from your favorite cookbook.You’re aiming for a cake that bakes up flat and even, while yet remaining moist and solid in texture.Isn’t it simple?(This is my go-to chocolate cake recipe since it turns out perfectly every time!) Don’t be concerned if your cake does not bake evenly; this is normal.Simply level your cake and you’re done.There are three simple ways to accomplish this: To remove the top dome portion of your cake, use a leveler or a long serrated knife to skim it off.
- If the cake has risen past the rim of your cake pan, you may rest the knife on the rim of the pan and use the pan as a guide to cut the cake into squares.
- The moment your cake is finished baking, grab a clean cloth and place it on top of your cake to cool.
- Gently and evenly press the button.
- Tip: This will only work if your cake is completely baked.
- So make sure to put it through its paces.
- Maintain the same height throughout all of your layers.
- Neapolitan Cake is a type of cake from Naples, Italy.
- Before assembling your layers, let them to cool.
- I’ve discovered that working with cold or slightly frozen cakes is quite beneficial.
- There is nothing more frustrating than attempting to make a layer cake only to have it crumble in your hands as you hold it.
- And you are well aware that I am speaking from personal experience.
- Torting, or the application of icing between the layers of a cake, can be accomplished in a variety of ways.
I prefer to accomplish things in the simplest way possible, with the fewest number of tools as possible.I just select how thick I want my layer to be ahead of time and then use an appropriate quantity of frosting to achieve that thickness.One-half cup of frosting makes a wonderful thin layer on an 8-inch cake, but 1 cup of icing is the quantity I usually use.Frosting is one of my favorite desserts.There’s a lot of it.
On both a 6in and an 8in cake, I normally use roughly a cup of icing, depending on the size.That is not something I would advocate.Please keep your usage to a minimum on that 6in cake, okay?
- Place the first layer of the cake on the cake stand.
- Spread frosting on it and smooth it out with a little offset spatula to form an even coating of icing.
- Place the next layer on top of the previous one.
- There should be a little frosting ″spill out″ of the sides, which is precisely what you want.
- Keep going in this manner: frosting first, then layer of cake, then frosting first, then layer of cake, etc., until you have finished adding all of your layers.
- When baking a layer cake, it is critical to apply a crumb coat to the top layer.
- A crumb coat is a thin coating of frosting that is added to the top of a cake.
- In order to seal in crumbs, the crumb coat is applied on top of the surface to be sealed.
- It’s possible that a little too much icing poured out, or that your layers weren’t completely lined, or that your cake was little asymmetrical.
When applying a crumb coat, you have the option to fill in any problem areas that may have occurred.Are you interested in seeing how this cake ended out?My’surprise-inside cakes’ book has a cake for New Year’s Eve, and this is it!Make use of a spatula with an offset blade.A dab of frosting goes on the cake’s top, which is then brought down the edges using a spatula, ensuring sure the icing is spread all the way to the bottom.The spatula should be placed flat against the cake if you are using a rotating cake stand.
- Slowly revolve the cake stand until the cake is completely covered.
- This will aid in the smoothing out of the frosting and the creation of an even coat.
- You may also use a bench scraper to slide the cake about the baking sheet.
- Simply add extra frosting to any parts that appear uneven, and then repeat the process with an offset spatula or bench scraper to smooth out the surface.
- Once your cake has been covered with the crumb coat, I recommend that you refrigerate it for at least 10 minutes before serving.
- I prefer it when the cake has time to settle and the icing has time to set.
- On begin decorating a cake, I begin by applying a thin layer of smooth icing to the surface.
- This step is completed in the same manner as the crumb coat.
- Using an offset spatula, place a dollop of frosting on top of the cake and bring it down over the sides of the cake.
- Smooth the edges of the cake by coating it with a uniform layer of frosting first, then pressing a spatula (or bench scraper) on the side of the cake from a level position.
- With a slow flip of the cake, smooth out the frosting layers until you have a finished, even coat.
- This stage requires time and practice, so don’t be too harsh on yourself if it doesn’t turn out perfectly the first time.
- It’s important to persevere until you’re satisfied with the final result of your cake!
- Once you’ve finished with the sides, use your spatula to level down the top of the cake.
- Gently press your spatula against the icing as you work your way in towards the center of the cake, starting at the perimeter and working your way in.
Repeat this process over the whole cake until all extra frosting has been removed.When you walk around the cake with the little offset spatula, you may get a really crisp and clean finish.Please keep in mind that if there are any dents or spots where there is not enough frosting, simply apply additional frosting and smooth out the surface again.
- You are free to repeat this procedure as many times as necessary!
- In addition, I have placed my cake stand immediately on a revolving stand, which has proven to be really helpful with smoothing down the borders.
meet Amanda Rettke
Amanda Rettke is the founder of I Am Baker and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.She lives in Los Angeles with her husband and two children.She has been featured in and collaborated with a variety of publications and organizations, including the Food Network, the New York Times, the Los Angeles Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, the Daily Mail, the Star Tribune, the Globe and Mail, DailyCandy, YumSugar, The Kitchn, and Parade, to name a few.She is the author of the cookbook, The Kitchn Cookbook
5 Essential Tools To Make A Layer Cake
It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.I can whip up a slew of cupcakes in no time.I’m even good at making cheesecake look good.
However, I am very certain that at the age of 30, I am only now learning how to bake a layer cake.However, take note, world.I have become a cake-baking enthusiast.:) Seriously, why didn’t anyone tell me how much fun it is to create a massive cake before I started?And then slather it with delectable icing (or perhaps rose petals) to finish it off?What if you could hear the oohs and ahhhs from your pals as you cut large pieces from those magnificent layers of deliciousness?Although, (cough), why didn’t anybody else warn me how difficult it may be to maintain those layers evenly distributed?
- Alternatively, how about slathered with said delectable frosting?
- Or even get the dang cakes out of the pan in the first place?
- Yes, there is a reason why I used to limit myself to cupcakes only.
- Nonetheless, I’ve been on a layer-cake making spree recently.
- Moreover, owing to some excellent suggestions from bloggers and food stylists with whom I collaborate, as well as tons of good ol’ fashioned trial and error, I am enjoying it and learning more with each cake!
- As a result, I thought it would be great to share with you a few minor suggestions that have shown to be beneficial for me, particularly in terms of equipment.
- Five of my new favorite ″essentials″ for constructing a layer cake, all priced between $5 and $16, are listed below.
- To be clear, I am completely aware that the method our grandmothers used to make layer cakes is still effective today.
- There is no need for expensive equipment.
- Nonetheless, I have discovered that these five tools are really beneficial — particularly when it comes to conserving time and ensuring that all of the work and effort you put into a cake culminates in a successful outcome.
- Because of this, I’m hoping they will be useful to some of you as well!
- Enjoy!
Bake-Even Strips
When I initially started dabbling with professional food styling this past year, I had no idea what I was getting myself into.When I first heard about these Wilton Bake-Even Strips, I was a little suspicious, but the name is absolutely correct.With the aid of these handy tiny strips from Wilton, you can bake your cakes uniformly so that they bake much flatter and without a ″dome″ in the center, which is really crucial when it comes to actually assembling the layers of your cake.The same effect has been accomplished by many bakers throughout history by wrapping their cake pans in damp rags, but these well-designed strips from Wilton are much easier to use and fit a wide range of pan sizes.
Simply attach them together with the metal pin and you’re ready to go.Maintain close watch on the baking time.Due to the fact that the strips slow down the baking of the outside of your cake, I have found that it can take a few more minutes for the entire cake to bake.
Cake Leveler
This Wilton Cake Leveler is another useful tool for leveling cakes when baking them.Can we use the word ″brilliant″ here?This thin and lightweight leveler tool is really simple to use, and it is ideal for cutting across a cake to level it, or even for cutting a cake in half to make two layers.I’ve discovered that it is far easier and more dependable than attempting to level with a knife.
In addition, the fine-toothed blade cuts exceptionally effectively and is also height-adjustable to accommodate varied heights.A number of my pals have already borrowed mine, and they have all gone out and purchased their own.It is quite beneficial!
Baking Spray
Okay, for many of you bakers, this one may seem like a no-brainer.However, folks!Baking Spray is something I only recently found at the grocery store!I’m baffled as to how I was completely unaware of this.
For those of you who aren’t familiar with the term, baking spray is essentially cooking spray that has been pre-mixed with flour.To save time, spray your pans with cooking spray before putting them in the oven.This eliminates the need to grease and flour your pans (and then shake it off and likely get flour all over yourself if you’re like me!).It’s that simple.Additionally, baking spray is cost the same as cooking spray at my local grocery shops, which is a double bonus.Brilllllliant.
Set of Three 8-inch Cake Pans
Okay, it’s possible that I was the only person on the planet who made this error.Make sure you have three 8-inch Cake Pans on available, though, if you plan on constructing layer cakes as an alternative.I baked my first few three-layer cakes by reusing the same pan three times, which was a great bother, caused a large mess, and took an inordinate amount of time.To make it easier to construct a layer cake, consider purchasing a set of cake pans so that you may complete the task in a single baking session.
To gain the extra height, I recommend using three 8-inch pans instead of two 9-inch pans, which I found to be a good compromise.
Angled Spatula
Finally, as ″icing on the cake,″ my Wilton 13-Inch Angled Spatula has become my new favorite kitchen tool.Yes, you may use a regular knife for this task.However, if you want smooth frosting, or even to make some interesting swirly designs, you’ll need a big spatula to do this.They are available in a variety of sizes, shapes, and angles (or un-angled) possibilities, which I have been including into my food styling arsenal at work over the last year.
However, this 13-inch angled version is the one I am most likely to utilize in the future.It frosts like a seasoned professional!
What are your favorite tools for making a layer cake?
Please be advised that this post includes affiliate links. I was not compensated for my endorsement of any of these goods. All of my thoughts are entirely my own! Ali submitted a message on May 18, 2013 about
Wedding Cake Baking Time and Batter Amounts – Three Inch Deep Pans
The CraftyBaking.com website was created by Sarah Phillips in 2000.All intellectual property rights are retained.The chart below is based on Wilton Test Kitchen data on Wedding Cake Baking Time and Batter Amount for 3-inch Deep Pans (uploaded with permission); your results may vary depending on the performance of your oven and the altitude in your location.When baking huge cakes, always check to see whether they are done after 1 hour of baking time.
We recommend utilizing a heating core for pans bigger than 11 inches in diameter in order to ensure consistent baking.Refer to the Baking Pan Substitutions Chart for further information.When preparing wedding cake tiers, refer to this chart as a reference.Amounts of batter for the 3-inch deep cakes shown on the chart are for pans that are half-filled with batter.Approximately 4 to 5 1/2 cups of batter is produced by a typical 2-layer cake mix.Icing quantities are fairly generic and will vary depending on the consistency of the icing, the thickness of the icing applied, and the tips used.
- These quantities are sufficient to cover the top and bottom borders.
- This recipe’s serving quantities are based on wedding-sized pieces that are roughly 1 2 x 4 inches in size.
- Other cake sizes include: 1.5″x2″x4″ (for a party size serve); 2″x2″x2″ (for a small meal) (standard sheet cake serving) Please keep in mind that cakes ranging in height from 3 to 6 inches high, baked in the same size pan, will generate the same number of servings since they will be sliced according to the same pattern.
- Cakes that are less than 3 inches in height will provide half the number of servings recommended for the pan in question.
- The number of cake servings and serving sizes provided are just meant to serve as a guideline, and each serving represents a small part of the total number of cake servings.
| Pan Shape | Size | Number of Servings (1 Layer) | Cups Batter | Baking Temperature | Baking Time (Minutes) | Approx. Cups Icing to Ice & Decorate 2 Layer Cake See also: Amount Rolled Fondant |
| Round | 6″ | 12 | 3 | 350° | 35-40 | 3 |
| 8″ | 24 | 5 | 350° | 55-60 | 4 | |
| 10″ | 38 | 8 | 325° | 65-75 | 5 | |
| 12″ | 56 | 10 1/2 | 325° | 60-65 | 6 | |
| 14″ | 78 | 15 | 325° | 75-85 | 8 | |
| 16″ | 100 | 18 | 325° | 75-85 | 9 | |
| 18″ Half Round | 2″ layer | 146* | 9** | 325° | 60-65 | 10 1/2 |
| 3″ layer | 146* | 12** | 325° | 60-65 | 10 1/2 | |
| Square | 8″ | 32 | 6 1/2 | 350° | 60-65 | 4 1/2 |
| 10″ | 50 | 9 | 325° | 65-75 | 6 | |
| 12″ | 72 | 14 | 325° | 65-75 | 7 1/2 | |
| 14″ | 98 | 19 | 325° | 65-75 | 9 1/2 | |
| Contour | 7″ | 11 | 3 1/2 | 350° | 45-50 | 2 |
| 9″ | 17 | 5 1/2 | 350° | 45-50 | 2 1/2 | |
| 11″ | 24 | 8 | 350° | 80-85 | 3 | |
| 13″ | 39 | 13 | 325° | 75-80 | 4 | |
| 15″ | 48 | 16 | 325° | 75-80 | 5 | |
| Sheet | 9 x 13″ | 65 | 11 1/2 | 325° | 70-75 | 5 |
| 11 x 15″ | 90 | 16 | 325° | 80-85 | 6 1/2 | |
| 12 x 18″ | 108 | 20 | 325° | 85-90 | 8 | |
| Other Pan Depths | ||||||
| Pan Shape | Size | Number of Servings 1 Layer | Cups Batter | Baking Temperature | Baking Time (Minutes) | Approx. Cups Icing to Ice & Decorate 2 Layer Cake |
| 2 1/2 deep Beveled | 8″ | 9 | 3 | 350° | 35-40 |