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Go To Wedding Cake Cutting Guide
| Guide To Baking
Tiered Wedding Cake |
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.
Number of servings are intended as a guide only.
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| 2 in.
Deep Pans |
| Pan Shape |
Pan
Size |
Servings
2 layer |
Cups Batter for 1
layer |
Baking Temps. |
Baking Time
Minutes |
Cups of Icing
2 Layer Cake |
| Oval Cake Pans |
7 3/4"
x
5 3/8" |
13 |
2 1/2 |
350 |
25-30 |
3 |
| |
10 3/4"
x
7 7/8" |
26 |
5 |
350 |
35-40 |
4 |
| |
13 1/2"
x
9 7/8" |
45 |
8 |
350 |
35-40 |
5 1/2 |
| |
16 1/2"
x
12 3/8" |
70 |
11 |
325 |
40-45 |
8 |
| Round Cake Pans |
6" |
12 |
2 |
350 |
25-30 |
3 |
| |
8" |
24 |
3 |
350 |
30-35 |
4 |
| |
9" |
32 |
5 1/3 |
350 |
30-35 |
4 1/2 |
| |
10" |
38 |
6 |
350 |
35-40 |
5 |
| |
12" |
56 |
7 1/2 |
350 |
35-40 |
6 |
| |
14" |
78 |
10 |
325 |
50-55 |
8 |
| |
16" |
100 |
15 |
325 |
55-60 |
9 |
| Petal Cake Pans |
6" |
8 |
1 1/2 |
350 |
25-30 |
3 |
| |
9" |
18 |
3 1/2 |
350 |
35-40 |
4 |
| |
12" |
40 |
7 |
350 |
35-40 |
6 |
| |
15" |
64 |
11 |
325 |
50-55 |
8 |
| Hexagon Cake Pan |
6" |
11 |
1 3/4 |
350 |
30-35 |
3 |
| |
9" |
26 |
3 1/2 |
350 |
35-40 |
4 |
| |
12" |
40 |
6 |
350 |
40-45 |
6 |
| |
15" |
70 |
11 1/2 |
325 |
50-55 |
8 |
| Heart Cake Pans |
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 |
6 |
| |
10" |
38 |
5 |
350 |
30-35 |
8 1/2 |
| |
12" |
56 |
8 |
325 |
45-50 |
9 |
| |
14" |
72 |
10 |
325 |
45-50 |
10 |
| |
15" |
74 |
10 |
325 |
40-45 |
11 |
| |
16" |
94 |
11 |
325 |
40-45 |
12 |
| Square Cake Pans |
6" |
18 |
2 |
350 |
30-35 |
3 |
| |
8" |
32 |
4 |
350 |
35-40 |
4 1/2 |
| |
10" |
50 |
6 |
350 |
35-40 |
6 |
| |
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
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| 3 in.
Deep Pans |
| Pan Shape |
Pan
Size |
Servings
2 layer |
Cups Batter for 1
layer |
Baking Temps. |
Baking Time
Minutes |
Cups of Icing
1 Layer Cake |
| Round |
6" |
12 |
3 |
350 |
35-40 |
3 |
| |
8" |
24 |
5 |
350 |
55-60 |
4 |
| |
10" |
38 |
8 |
325 |
65-75 |
5 |
| |
12" |
56 |
11 |
325 |
75-85 |
6 |
| |
14" |
78 |
15 |
325 |
75-85 |
8 |
| |
16" |
100 |
18 |
325 |
75-85 |
9 |
| 18" Half Round |
2" layer |
130* |
9** |
325 |
60-65 |
10 1/2 |
| |
3" layer |
130* |
12** |
325 |
60-65 |
10 1/2 |
| Square |
8" |
32 |
6 1/2 |
350 |
60-65 |
4 1/2 |
| |
10" |
50 |
9 |
350 |
65-75 |
6 |
| |
12" |
72 |
14 |
350 |
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 |
55-60 |
3 |
| |
13" |
39 |
13 |
325 |
75-85 |
4 |
| |
15" |
48 |
16 |
325 |
75-85 |
5
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| Odd
Pan Depths |
| Pan Shape |
Pan
Size |
Servings
2 layer |
Cups Batter for 1
layer |
Baking Temps. |
Baking Time
Minutes |
Cups of Icing
1 Layer Cake |
| 2 1/2 deep
Beveled |
8" |
9 |
3 |
350 |
35-40 |
2 |
| |
10" |
15 |
5 |
350 |
40-45 |
2 1/2 |
| |
12" |
21 |
7 |
350 |
45-50 |
3 1/2 |
| 1 1/4 Deep
Beveled |
14" |
18 |
7 |
325 |
45-50 |
4 |
| |
16" |
24 |
8 |
325 |
45-50 |
5
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*Two half rounds
**For each half round pan
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