Baking a three layered wedding cake from boxed cake mix, how many mixes do i need to make the whole cake?!
Answers:
A 6 in pan is not quite large enough to take up a whole pan!. 8 or 9 in is perfect for 1 box, so I'm thinkin your smallest cake pan is 8 or 9 inches!. So if I were you I would go with 5 boxes:
1 for the smaller layer
2 for the middle and possibly
3 for the biggest layer!.
If you have extra make up some cupcakes or another small layer cake and eat it for yourself!.Www@FoodAQ@Com
1 for the smaller layer
2 for the middle and possibly
3 for the biggest layer!.
If you have extra make up some cupcakes or another small layer cake and eat it for yourself!.Www@FoodAQ@Com
3 boxes but you'll have some left!. 2 boxes is not enough!. Make cupcakes from the extras!.
Or make this semi homemade supermoist cake with 2 boxes plus ingredients!. Size guide below!.
White Almond Sour Cream Wedding Cake
Ingredients
2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
8 large egg whites
Directions
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk!.
Add the remaining ingredients and beat on medium speed for 2 minutes!.
Pour into greased and floured cake pans, filling each pan a little over half full!.
Lightly tap cake pans on counter to bring air bubbles to top!.
Bake in preheated 325° F oven until cake tests done!.
Baking time varies according to the size and depth of pans being used!.
I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans!.
In 2" deep pans, this recipe makes:
One 14" round and one 6" round
or One 16" round
or One 12" round and one 10" round
or One 12 X 18" sheet cake
or One 12" round and one 8" round and one 6" round
or Two 9" squares!.
or 5 dozen cupcakes!.
Half the recipe makes:
Two 7" rounds
or Two 6" rounds and 6 cupcakes!.
For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites!.
For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe!.
For berry flavors: use frozen berries, thaw reserving the juice!. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end!.
For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond!.
For white chocolate: melt 8oz white baking chocolate & cool slightly!. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well!. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans!.Www@FoodAQ@Com
Or make this semi homemade supermoist cake with 2 boxes plus ingredients!. Size guide below!.
White Almond Sour Cream Wedding Cake
Ingredients
2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
8 large egg whites
Directions
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk!.
Add the remaining ingredients and beat on medium speed for 2 minutes!.
Pour into greased and floured cake pans, filling each pan a little over half full!.
Lightly tap cake pans on counter to bring air bubbles to top!.
Bake in preheated 325° F oven until cake tests done!.
Baking time varies according to the size and depth of pans being used!.
I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans!.
In 2" deep pans, this recipe makes:
One 14" round and one 6" round
or One 16" round
or One 12" round and one 10" round
or One 12 X 18" sheet cake
or One 12" round and one 8" round and one 6" round
or Two 9" squares!.
or 5 dozen cupcakes!.
Half the recipe makes:
Two 7" rounds
or Two 6" rounds and 6 cupcakes!.
For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites!.
For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe!.
For berry flavors: use frozen berries, thaw reserving the juice!. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end!.
For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond!.
For white chocolate: melt 8oz white baking chocolate & cool slightly!. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well!. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans!.Www@FoodAQ@Com
I just finished baking the cakes for a 6, 8, 10 inch 3-tier cake, and I used four mixes!. Each 10" pan takes an entire mix, then make the other two and divide them between the four pans!.
If you have some flower nails, spray them with cooking spray and put them in the middle of the pans, with the nail sticking up, before you pour the cake batter in!. It will help the cakes to bake with less of a dome so you don't have to trim as much off, and your layers will be nice and tall!.Www@FoodAQ@Com
If you have some flower nails, spray them with cooking spray and put them in the middle of the pans, with the nail sticking up, before you pour the cake batter in!. It will help the cakes to bake with less of a dome so you don't have to trim as much off, and your layers will be nice and tall!.Www@FoodAQ@Com
What size pans do you have!?
6" pans take 3/4 of a box (half in each pan)
8 & 9" pans takes 1 box (half in each pan)
10" takes 1!.25 boxes (half in each pan)
12" takes 1!.5 boxes (half in each pan)
You prbably get the idea and can do the math from there!.Www@FoodAQ@Com
6" pans take 3/4 of a box (half in each pan)
8 & 9" pans takes 1 box (half in each pan)
10" takes 1!.25 boxes (half in each pan)
12" takes 1!.5 boxes (half in each pan)
You prbably get the idea and can do the math from there!.Www@FoodAQ@Com
Bottom cake - 4 cups batter
Middle cake - 2 1/2 cups batter
Top cake - 1 1/2 cup batterWww@FoodAQ@Com
Middle cake - 2 1/2 cups batter
Top cake - 1 1/2 cup batterWww@FoodAQ@Com
how deep are the pans
and what diameter or dimensions are they!.
each pan takes cups of batter but with out all info cannot help much
baking times will vary as well Www@FoodAQ@Com
and what diameter or dimensions are they!.
each pan takes cups of batter but with out all info cannot help much
baking times will vary as well Www@FoodAQ@Com
Depends on what size pan you intend to use!. If you use a 9" round, 2 boxes of mix should suffice!.Www@FoodAQ@Com
6 boxes 2 for each layerWww@FoodAQ@Com
Three layered cake!. Buy three boxes of cake mix just to be on the safe side!. A just throw the left over batter away or make something else with it!. Good luckWww@FoodAQ@Com