Cake Charts
Please remember: All figures on this page are approximate. 
These charts are for the amount of buttercream icing needed.
Please Be Patient, this page may take a few seconds to upload.
NUMBER OF SERVINGS: 
Remember, these are approximate numbers.  The number of servings you get from any size 
depends entirely on how large or small the individual pieces are cut.

CAKE BATTER: 
Wedding cakes may be made from any good recipe that produces a cake with enough body
and firmness to hold its shape under the added weight of icing and decorations.  If you use
a mix, check out many brands until you find one that works well for you, then always use that
kind of mix so your customers can expect the same quality.  AN AVERAGE YIELD OF A
CAKE MIX IS 5 CUPS.	  Using the chart will help determine how many mixes are needed t
 make a particular size cake. 

ICING AMOUNTS: 
Different recipes of buttercream icing yield different amounts of icing, however, the general 
accepted rule is about 7 cups of icing for each recipe using 2 pounds of powdered sugar.
Petal cakes require slightly more icing than round cakes of the same size, while heart and
hexagon cakes require slightly less.

TO CUT ROUND TIERS:	 
Move in two inches from the tier's outer edge; cut a circle and then slice 1" pieces within
the circle.  Now move in another two inches, cut another circle, slice 1" pieces and so on
until the tier is completely cut.  The center core of each tier can be cut into halves, 4ths,
6ths, and 8ths, depending on size.