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PAN SIZE CONVERSION CHART
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CHOCOLATE TO WHIPPED CREAM GANACHE RATIOS
Semi Sweet Chocolate/ Heavy Whipping Cream:
RATIO 1:1
• Warm for glaze • Warm for dipping and fondues • Room temperature for a light spreadable frosting
2:1 ratio:
• Room temperature for a thick spreadable icing. This will set to a shell for structure • Cool to make truffle centers • Room temperature will whip to make a nice frosting • 2 ½ :1 ratio:
• Room temperature will create a very firm shell for structured/sculpted cakes
1:2 ratio:
• Room temperature and added to SMBC. Whip together for a light silky icing
Milk Chocolate Ganache:
2:1 ratio:
• Warm for a glaze • Warm for dipping and fondues (most prefer this rich sweet flavor over the slightly bitter semi-sweet • Cool for a sweet and creamy spreadable icing
3:1 ratio:
• Room temperature for a thick spreadable. This will set up to a firm shell. • Cool for milk chocolate truffle centers • Whip for a creamy sweet icing
White Chocolate:
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Choose a good quality chocolate. Candy melts will react differently than actual high quality
chocolate
2:1 - 3:1
• Warm for a pourable glaze • Warm for dipping and fondues • Room temperature for spreadable icing • Cool for truffle centers
4:1 ratio:
Room temperature for a thick spreadable icing. When using high quality chocolate, this will set to a
hard shell for structured/sculpted cakes.
***Do not use white candy melts if you want structure as they contain too much fat to solidify
sufficiently.
CONVERSION TABLE
1 tsp 5ml 5 grams
1 tbsp 15ml 14 grams 1/2 ounce
1/4 cup 59 ml 4 tbsp 2 ounces 55 grams
1/2 cup 118 ml 8 tbsp 4 ounces 115 grams
1 cup 236 ml 16 tbsp 8 ounces 225 grams
Ounce 28 grams 30 ml
Pound 16 ounces
Gram 2.5 ml 1000 mg
Kilogram 1000 g 2.25 pounds 8 cups
Litre 1000 ml 4 cups 32 ounces
Millilitre 0.41 grams
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CAKE SERVING GUIDE
1” X 2” SLICES
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FONDANT QUALITY GUIDE
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CAKE BOARD FONDANT GUIDE
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CAKE PAN/BATTER CHART
Quick method: fill 2" deep pans 1/2 full; all others 2/3 full. Servings listed are based on a 1" by 2" serving size.
Batter capacities will vary depending on recipe type, baking temperatures, and oven type.
SIZE BATTER SERVINGS
3"x2" ½ cup 3
4"x2" 7/8 cup 6
5"x2" 1 3/8 cups 9
6"x2" 2 cups 14
7"x2" 2 5/8 cups 19
8"x2" 3 ½ cups 25
9"x2" 4 3/8 cups 31
10"x2" 5 ½ cups 39
11"x2" 6 5/8 cups 47
12"x2" 7 7/8 cups 56
13"x2" 9 ¼ cups 66
14"x2" 10 5/8 cups 76
15"x2" 12 ¼ cups 88
16"x2" 13 7/8 cups 100
18"x2" 17 5/8 cups 127
3"x3" 1 cup 3
4"x3" 1 ¾ cups 6
5"x3" 2 ¾ cups 9
6"x3" 4 cups 14
7"x3" 5 ¼ cups 19
8"x3" 7 cups 25
9"x3" 8 ¾ cups 31
10"x3" 11 cups 39
11"x3" 13 ¼ cups 47
12"x3" 15 ¾ cups 56
13"x3" 18 ½ cups 66
14"x3" 21 ¼ cups 76
15"x3" 24 ½ cups 88
16"x3" 27 ¾ cups 100
18"x3" 35 ¼ cups 127
4"x4" 2 ¼ cups 6
5"x4" 3 ¾ cups 9
6"x4" 5 ¼ cups 14
7"x4" 7 cups 19
8"x4" 9 ¼ cups 25
9"x4" 11 ¾ cups 31
10"x4" 14 ½ cups 39
11"x4" 17 ½ cups 47
12"x4" 21 cups 56
14"x4" 28 ½ cups 76
16"x4" 37 ¼ cups 100
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Would You Like To Turn Your Passion For Cake Decorating Into a Full or Part-time Business?
The Professional Cake Designer Certification Program Is Designed To Provide You With Everything You Need For YOUR New Business!
The Five Week Premier Certification Program will run every other month, Monday thru Friday from 9:00am – 4:00pm each day. It offers over 180 hours of hands on experience and training
Curriculum includes but is not limited to:
Food Safety Certification
Baking Primer (Technique and Theory)
Baking for Allergies and Food Sensitivity
Primary Design Application (Techniques and Theory)
Basic Piping and Advanced Icing Skills for Design
Fondant and Modeling Chocolate (Technique and Theory)
Facial Modeling in Chocolate
Gumpaste- Intro and Advanced
Isomalt Basics
Florals – Design and Display
Elegant Display Tables for Wedding and Special Occasions
Wedding Cakes – Design and Display
Special Occasion Cakes and Incidentals
Advanced Stencil and Mold Production and Implementation
Sculpted Cakes (Armature and Structures)
The Business of Cake (How to effectively cost, sell, advertise)
Starting Your Cake Business
Showcasing Your Wares – Food Photography
Face to face time with skilled professionals in fields of expertise
And so much more……. Please keep in mind that this program may not be for everyone. Our classes are extremely small to ensure very personal guidance throughout the process, so we will only accept serious applicants. If you are committed to the idea of starting a business and changing your profession, this is definitely the program for you.