PAN SIZE CONVERSION CHART

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Jayson Richardson
5 years ago
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3 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: 3

4 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 4

5 CAKE SERVING GUIDE 1 X 2 SLICES 5

6 FONDANT QUALITY GUIDE 6

7 CAKE BOARD FONDANT GUIDE 7

8 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. 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 "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 "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 Batter capacities will vary depending on recipe type, baking temperatures, and oven type. 8

9 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. 9

Functional Skills. Maths. Entry Level 3 Complete simple calculations involving money and measures. v1.0

Functional Skills. Maths. Entry Level 3 Complete simple calculations involving money and measures. v1.0 Functional Skills Maths Entry Level 3 Complete simple calculations involving money and measures v1.0 Functional Skills Maths: Entry 3 Skill Standard: 8 Coverage and Range: Complete simple calculations