Wedding Cake Baking Time and Batter Amounts - 2 in. Deep Pans

So, this post might seem a little silly, but I will be making a wedding cake pretty soon and I'm trying to post some tips for myself on Pinterest. This keeps it all in one spot and I can find what I'm looking for pretty easily. The problem is that in order to 'pin' something to Pinterest, there has to be a photo on the page to go with it. The website I found this information on, which you can find by clicking here, did not have a picture so I couldn't pin it. So, I decided to put it on MY website, accompanied by a lovely cake photo that can be pinned with it. Of course, now I have the info on my blog, so do I really need to pin it? Yes! Because what if it might be useful to one of my Pinterest followers?

So, here it is! 

(The underlined numbers on the chart separate the different pan shapes, i.e. the round pan sizes end at 16". The 7 x 11" underneath that is the first size of the sheet cake.)

The chart below is based on baking recommendations from the Wilton Test Kitchen; your results may vary depending on oven performance or altitude in your area. For large cakes, always check for doneness after they have baked for 1 hour. For pans 10 inches and larger, we recommend using a heating core to insure even baking.
Use this chart as a guide when baking wedding cake tiers. Batter amounts for the 2 in. cakes on the chart are for pans 2/3 full of batter. An average 2-layer cake mix yields 4 to 5 1/2 cups of batter.
Icing amounts are very general and will vary with consistency, thickness applied and tips used. These amounts allow for top and bottom borders.
Serving amounts are based on wedding-sized portions of approximately 1 x 2 in. Cakes from 3 to 6 in. high, baked in the same size pan, would yield the same number of servings because they follow the same pattern of cutting. Cakes shorter than 3 in. would yield half the number of servings indicated for that pan. Number of servings are intended as a guide only.
The number of servings listed are intended as a guide only and offer a small portion of wedding cake. If cake is the only dessert and/or portions larger than 1”x2” are served, then you will have less servings than the chart indicates.

Pan Shape	Size	Number of Servings (2 Layers)	Cups Batter 1 Layer, 2 in.	Baking Temperature	Baking Time Minutes	Approx. Cups Icing to Ice & Decorate 2 Layer Cake
Round	6" 7" 8" 9" 10" 12" 14" 16"	12 24 32 38 56 78 100	2 2-1/2 3-1/2 5-1/2 6 7-1/2 10 15	350° 350° 350° 350° 350° 350° 325° 325°	25 - 30 30 - 35 30 - 35 30 - 35 35 - 40 35 - 40 50 - 55 55 - 60	3 3 1/2 4 4 1/2 5 6 7 1/2 9
Sheet	7 x 11" 9 x 13" 11 x 15" 12 x 18" 14 x 22"	32 50 74 98	5-1/2 7 11 14 16	350° 350° 325° 325° 325°	30 - 35 35 - 40 35 - 40 40 - 45 45 - 50	5 6 8 10 12
Square	6" 8" 10" 12" 14" 16"	18 32 50 72 98 128	2 4 6 10 13-1/2 15-1/2	350° 350° 350° 350° 325° 325°	25 - 30 35 - 40 35 - 40 40 - 45 45 - 50 50 - 55	3 1/2 4 1/2 6 7 1/2 9 1/2 11
Heart	6" 8" 9" 10" 12" 14" 15" 16"	14 22 28 38 56 72 74 94	1-1/2 3-1/2 4 5 8 10 11 12 1/2	350° 350° 350° 350° 325° 325° 325° 325°	25 - 30 30 - 35 30 - 35 30 - 35 45 - 50 45 - 50 40 - 45 40 - 45	3 1/2 4 1/2 6 8 1/2 9 10 11 12
Petal	6" 9" 12" 15"	8 18 40 64	1-1/2 3-1/2 7 12	350° 350° 350° 325°	25 - 30 35 - 40 35 - 40 50 - 55	4 6 9 11
Hexagon	6" 9" 12" 15"	12 26 40 70	1-3/4 3-1/2 6 11	350° 350° 350° 325°	30 - 35 35 - 40 40 - 45 40 - 45	3 5 6 9
Oval	7-3/4 x 5-5/8" 10-3/4 x 7-7/8" 13 x 9-7/8" 16 x 12-3/8"	13 26 45 70	2-1/2 5 8 11	350° 350° 350° 325°	25 - 30 25 - 30 35 - 40 40 - 45	3 4 5 1/2 7 1/2
Paisley	9 x 6" 12-3/4 x 9" 17 x 12"	13 38 56	3 7 10-1/2	350° 350° 325°	35 - 40 45 - 50 55 - 60	5 6 8
Diamond	10-1/4 x 7-1/3" 15 x 11" 19-1/4 x 14-1/4"	18 32 66	3-1/4 7-1/4 13-1/4	350° 350° 350°	20 - 25 40 - 45 65 - 70	2-1/2 5 8
Pillow	6-3/4 x 6-3/4" 10 x 10" 13-1/4 x 13-1/4"	19 40 88	5 11 19	350° 350° 350°	33 - 38 34 - 39 42 -47	3 6-1/2 9-1/2
Note: For pans 10 inches and larger, use a heating core when baking. Use 2 cores for 18 inch pans.