Frosting & Filling: Top and Side Areas, Coat and Filling Grams
This lesson is part of the course
In this lesson
You work out the top and side surface of every tier, the grams of buttercream for the outer coat and the fillings between layers, and the total batch to make including the extra for crumb coat and bowl loss.
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Lessons in this course
- Servings per Tin: Portion Sizes, Top Areas and a Servings Chart Locked
- Tier Plans: Guest Count, Real and Dummy Tiers, Kitchen Cake and Height Locked
- Batter Batches: Scaling from a Reference Tin and Counting Base Recipes Locked
- Frosting & Filling: Top and Side Areas, Coat and Filling Grams Locked
- Fondant: Rolled Diameter, Sheet Weight and Packs to Open Locked
- Ganache & Buttercream Ratios: Parts, Shares and Scaling a Formula Locked
- Decoration Time: Complexity Levels, Sugar Flowers and Piped Borders Locked
- Pricing & Orders: Cost-Based Price, Price per Serving, Delivery Fees and Lead Times Locked