Fondant Icing Chart. 

I have had some requests to work up a chart for the fondant icing on the cakes.  This is just a guideline - not a set rule.  You must work more fondant than you actually need on the cake to allow enough to hang free to work with for smoothing.  The icing on the sides of the layers should be smoothed and gently stretched where necessary to conform to the shape of each individual cake.  There should be no folds or creases in the fondant unless that particular effect is desired.

When kneading the fondant we try to figure how much we will need for the whole cake to be sure all of the fondant is the exact same flavor and color.  Beginning with the largest cake first and finishing with the smallest cakes allows you to rework the left over trimmings from each cake on the next tier (be sure and remove any crumbs before kneading with other fondant.  Buttercream icing will knead into the fondant without any problem. 

Size of cake pan
Layers
Shsape
Needed to work
The cake took
6"
one
heart
1 lb.

1/2 lb

6" or 7"
two
round
2 lbs

1 lb.

8" or 9"
two
round
2 1/2 lbs.
1 1/2 lbs.
10" or 11"
two
round
4 lbs

2 1/2 lbs.

12" or 13"
two
round
5 1/2 lbs.
3 1/4 lbs.
14" or 15"
two
round
6 1/2 lbs.
5 lbs.
16" or 17"
two
round
7 lbs
5 1/2 lbs
18"
two
round
8 lbs
6 lbs

 

6"
two
square
2 1/2 lbs
10"
two
square
6 lbs
14"
two
square
8 lbs
Some combinations we have kept track of.
13,11,9, 7, 6 & 6 inch heart .  12 lbs    
16, 12, 8 & 6 inch heart 12 lbs.    
16, 12, 9, 6 and 6" heart 14 lbs.    
18, 14, 11, 7 and 6" heart 18 lbx.    
16" round 5" tall 8 lbs.    
20, 15, 11, 7 and 6" heart 22 lbs.    
14, 10, 6 and 6" heart 10 lbs.    
         
Bakels Chocolate icing is very very dark - We mix 1 1/2 lbs chocolate with 1/2 lb of white.
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