Please remember: All figures on this page are approximate. These charts are for the amount of buttercream icing needed.

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.