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Wedding Cake Baking Guide

This document provides a chart with guidelines for baking wedding cake tiers in various sized pans. It includes information on the number of servings, amount of batter needed, baking temperatures, times and approximate icing amounts for different shaped pans ranging from 2 to 3 inches deep. The chart is intended to help bakers determine how to fill and bake cake layers of different sizes.

Uploaded by

Julie Ann
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We take content rights seriously. If you suspect this is your content, claim it here.
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219 views2 pages

Wedding Cake Baking Guide

This document provides a chart with guidelines for baking wedding cake tiers in various sized pans. It includes information on the number of servings, amount of batter needed, baking temperatures, times and approximate icing amounts for different shaped pans ranging from 2 to 3 inches deep. The chart is intended to help bakers determine how to fill and bake cake layers of different sizes.

Uploaded by

Julie Ann
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Wedding Cake Data Chart

Use this chart as a guide when baking wedding cake tiers. Fill pans 1/2 to 2/3 full; 3 in. deep pans should be
filled only 1/2 full. Batter amounts for the 2 in. cakes on the chart are for pans 2/3 full of batter. An average
2-layer cake mix yields 4 to 5 1/2 cups of batter. For large cakes, always check for doneness after they have
baked for one hour. For pans 11 inches and larger, we recommend using a heating core to insure even
baking. Icing amounts are very general and will vary with consistency, thickness applied and tips used.
These amounts allow for top and bottom borders. No. of servings are intended as a guide only.
2 in. Deep Pans
Pan
Shape

Pan Size

Servings 2
layer

Cups Batter
for 1 layer

Baking
Temps.

Baking Time Approx. Cups Icing to Frost


Minutes
& Decorate2 Layer Cake

Oval

7 3/4" x
5 3/8"

13

2 1/2

350

25-30

10 3/4" x
7 7/8"

26

350

35-40

13 1/2" x
9 7/8"

45

350

35-40

5 1/2

16 1/2" x
12 3/8"

70

11

325

40-45

6"

12

350

25-30

8"

24

350

30-35

9"

32

5 1/3

350

30-35

4 1/2

10"

38

350

35-40

12"

56

7 1/2

350

35-40

14"

78

10

325

50-55

16"

100

15

325

55-60

6"

1 1/2

350

25-30

9"

18

3 1/2

350

35-40

12"

40

350

35-40

15"

64

11

325

50-55

6"

11

1 3/4

350

30-35

9"

26

3 1/2

350

35-40

12"

40

350

40-45

15"

70

11 1/2

325

50-55

6"

14

1 1/2

350

25-30

3 1/2

8"

22

3 1/2

350

30-35

4 1/2

9"

28

3 1/2

350

30-35

10"

38

350

30-35

8 1/2

12"

56

325

45-50

14"

72

10

325

45-50

10

15"

74

10

325

40-45

11

16"

94

11

325

40-45

12

6"

18

350

30-35

8"

32

350

35-40

4 1/2

Round

Petal

Hexagon

Heart

Square

10"

50

350

35-40

12"

72

10

350

40-45

7 1/2

14"

98

13 1/2

325

45-50

9 1/2

16"

128

15 1/2

325

45-50

11

18"

162

18

325

50-55

12

3 in. Deep Pans


Pan Shape Pan Size

Servings Cups Batter


1 layer
for 1 layer

Baking
Temps.

Baking Time
Minutes

Approx. Cups Icing to Frost


& Decorate2 Layer Cake

Round

6"

12

350

35-40

8"

24

350

55-60

10"

38

325

65-75

12"

56

11

325

75-85

14"

78

15

325

75-85

16"

100

18

325

75-85

2" layer

130*

9**

325

60-65

10 1/2

3" layer

130*

12**

325

60-65

10 1/2

8"

32

6 1/2

350

60-65

4 1/2

10"

50

350

65-75

12"

72

14

350

65-75

7 1/2

14"

98

19

325

65-75

9 1/2

7"

11

3 1/2

350

45-50

9"

17

5 1/2

350

45-50

2 1/2

11"

24

350

55-60

13"

39

13

325

75-85

15"

48

16

325

75-85

18" Half
Round

Square

Contour

Other Pan Depths


Pan Shape

Pan Size

Servings Cups Batter


1 layer
for 1 layer

Baking
Temps.

Baking Time Approx. Cups Icing to Frost


Minutes
& Decorate2 Layer Cake

2 1/2 deep
Beveled

8"

350

35-40

10"

15

350

40-45

2 1/2

12"

21

350

45-50

3 1/2

14"

18

325

45-50

16"

24

325

45-50

1 1/4 Deep
Beveled

**Two half rounds


** For each half round pan

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