Batch Math
Free
Cake batter
How much sponge this cake needs, totalled by area from your tiers & layers.
Ganache & drip
Chocolate and cream in grams, at the right ratio for your chocolate.
Fillings
Compotes, crémeux and montées in grams, from your tiers and filling layers.
Buttercream quantity
Crumb coat, final coat and filling in grams, margin stirred in, one batch = the LAYER’D studio SMBC (~1,140 g), free in the Recipe Library.
Buttercream guide, the classic combinations
What these numbers assume The table assumes 4 inch (10 cm) round tiers, a sharp finish, a crumb coat and the 10% margin, the calculator’s own defaults. Coats only is your number when the layers are filled with compote, crémeux or ganache; with buttercream filling adds beds between the layers. One batch = the LAYER’D studio buttercream, about 1,140 g.
| Cake | Coats only | With buttercream filling | Cups (approx.) | Batches |
|---|---|---|---|---|
| 6" / 15 cm round, single tier | ~375 g | ~575 g | 2.7 | 0.5 |
| 8" / 20 cm round, single tier | ~525 g | ~925 g | 4.3 | 0.8 |
| 10" / 25 cm round, single tier | ~725 g | ~1,325 g | 6.2 | 1.2 |
| 6" + 8" two tier (15 + 20 cm) | ~900 g | ~1,500 g | 7.0 | 1.3 |
| 8" + 10" two tier (20 + 25 cm) | ~1,250 g | ~2,250 g | 10.5 | 2.0 |
| 4" + 6" + 8" three tier (10 + 15 + 20 cm) | ~1,125 g | ~1,825 g | 8.5 | 1.6 |
| 6" + 8" + 10" three tier (15 + 20 + 25 cm), the classic | ~1,625 g | ~2,825 g | 13.1 | 2.5 |
| 6" + 8" + 10" + 12" four tier (15–30 cm) | ~2,550 g | ~4,625 g | 21.5 | 4.1 |
Taller tiers, rustic texture and heavy piping all add volume, use the calculator above for anything off the standard grid.
Recipe pan-scaling
A stand-alone utility: your recipe was written for pans you don’t own, we do the multiplication (paste the ingredient list and it scales too).