![]() Remember that crumb coating is essential to most cakes before finally putting the final frosting decoration. ![]() Why not give it a try to learn the basics of how to crumb coat a cake properly? You cannot be an expert when you skip being a beginner. Or if you want to make a frosting intensive design like covering a cake in buttercream rosettes, add an additional 2-3 cups of frosting for a cake ranging from 6-8 inches.Even though your favorite pastime and stress reliever could be baking pastries, not having the skills to decorate the cake delightfully can sometimes be very nerve-racking and frustrating. This is just to fill, crumb coat, and cover a layer cake.Īdd an addition 1-2 cups of frosting to the numbers below if you want to pipe large buttercream swirls on top of the cake. This makes sense based on my calculations below! Step 2: Use My Buttercream Calculator to Figure Out How Much Frosting You Needīased on the size of your cake, use the charts below to figure out how much frosting you need. I usually have a tiny bit leftover, but it’s just about right. In general, I find one batch or about 6 cups of frosting is the perfect amount for a 7-inch or 8-inch layer cake that’s decorated with buttercream swirls on top. The size, shape and number of cake layers will impact how much frosting you need. It’ll instantly tell you how much buttercream you need □ Step 1: How Big is the Cake You’re Making? If you aren’t a big fan of math, don’t worry! I’ve used this formula to create a chart below that’s super easy to use. However, if you use a lot less frosting between your cake layers, or if you want to make a design that requires a lot of extra buttercream (like buttercream rosettes) these numbers might need to be adjusted. This is based on how I actually decorate my cakes! I love thick layers of frosting inside, just like in my death by chocolate cake shown above. I had to make some assumptions in this formula, including that the outer coat of frosting will be about 1/4 inch thick, and that the frosting layers inside the cake will be about 1/3 inch thick. Or in terms of numbers for a 6 inch, 2 layer cake, this meant:Ĭups needed =((pi x r in 2 x. With that in mind, the formula I used is:Ĭups Needed = ( (area of a circle x thickness of the layer of frosting x number of layers) + (surface area of a cylinder minus top and bottom)) / by cubic inches per cup To know how much frosting we’ll need, we need to use the formula of a cylinder, the formula of a circle, and then back out how many cubic inches are in a cup to get to our answer. How Does this Buttercream Calculator Work?Ĭreating this chart meant thinking through what we’re trying to calculate. If I’m using a meringue based frosting, it usually is a bit easier to smooth and I can use slightly less on the sides of the cake. My only note on this is that I find I sometimes need a tiny bit more American buttercream to make a perfectly smooth cake. ![]() Whether you’re using American, Swiss, Italian, Russian, or even German, a cup of frosting is a cup of frosting. This guide can be used for pretty much any type of frosting. With the help of my buttercream formula and chart below, you’ll be able to figure it out in a snap! Does It Matter What Type of Buttercream I’m Using?
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