How many frosts do I need for a cake?

The math of cake can be difficult. Calculating the size of your cake and the amount of frosts you need, then finding the right recipe to match can quickly become exhausting and confusing.

But we are here to make your life easier! First, use the graph below to determine how much frost you need for the amount of cake or cupcakes you will decorate. Need a specific recipe? Go to the next table, which provides the recessive yields in order to choose the right frost for you.

And of course, you can always double or triple a lifting recipe (or halve) to accommodate your needs – dying to use Lifting coffeeBut do you need to decorate 4 dozen cupcakes with chocolate? Simply double it.

Photographs by Rick Holbrook; Food styling by Kaitlin Wayne

Baker Tip: We always recommend mistaken on the side of a lot of irritation, instead of very little. It will make your life easier and provide more space for error during decoration. And if you have waste, they can easily freeze for the next time you make a cake. To do this, transfer to a refrigerator storage bag, press to eliminate the air and seal tightly; Frozen freezing will hold, frozen, up to three months. Leave the melting overnight in the refrigerator before using.

*If not otherwise specified, refers to a round 8 “or 9” cake
** About 2 tablespoons for Cupcake

Baker Tip: For larger bunches of frosts, such as recipes that give 6 or 7 cups, be careful by doubling the recipe depending on your mixer capacity (which usually starts at 4.5 quarts). For very large bunches of frosts, We recommend you use an Ankarsrum stand mixer – which can handle up to 7.4 quarts

Now that you have covered your frosts, clean your decoration skills with the following resources:

Picture covered (Chocolate ermine frosting) by Rick Holbrook; Food styling by Kaitlin Wayne.