2 lbs of fondant covers how much cake?
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Fondant-covered cakes have a smooth, professional look that's easy to achieve at home with a little practice and patience. Begin by gathering your ingredients. To cover a standard standard-sized 9 or 10-inch cake with fondant, you will need approximately 2 pounds of fondant.
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The amounts are for covering the top, sides, and in between the layers. Most standard recipes will make between 3 and 4 cups of frosting. The chart below shows an estimated quantity of fondant that is needed to cover a cake. Extra fondant will be needed if it will also be used for decorating.
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So in general, to answer How much cauliflower in a head it would be about 2 pounds of cauliflower or 3 to 4 cups of florets. This comes to about 1 1/2 cups per pound of cauliflower.
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One box of cake mix will fill two round, 6-inch or 7-inch cake pans. One 8-inch round cake pan uses approximately 3 1/2 cups of batter, while one 10-inch round pan uses 6 cups.
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One pound of granulated sugar contains approximately 2 cups.
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Well, 1 lb is 16 ounces. So, you would use 16 ounces of macaroni.
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Roll the fondant until it is the size you need. For a round 9-inch cake that's 3 inches high, you'll need your circle to be at least 15 inches around (two 3-inch sides plus 9 inches across), but you should aim for an inch or two of flexibility on each side.
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One pound butter = 454g; or 2 cups. 1/2 lb butter is 225 g, or one cup.
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Round Cake Pans One box of cake mix will fill two round, 6-inch or 7-inch cake pans. One 8-inch round cake pan uses approximately 3 1/2 cups of batter, while one 10-inch round pan uses 6 cups.
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1 cup of shortening or butter will equal 1/2 pound.
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With a basic butter cake, the fondant covering should be done no more than 2 to 3 days in advance of decorating and serving.
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2 quarts. 8-inch square cake pan. 2–½ quarts. 9-inch square cake pan.
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cake into three equal sections (thirds), each section (one-third of a 2 oz. cake yeast) is equivalent to 0.6 oz. cake yeast, or one 1/4 oz. packet dry yeast, or 2 1/4 tsp dry yeast.
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How much do I use? Add 1 level teaspoon per 250g of fondant icing. If you require your icing to be softer then add less CMC (i.e. add 1/2 teaspoon to 250g of fondant icing).
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Dry Ingredients: White All-Purpose/Bread Flour (sifted) 4 cups = 1 pound. White All-Purpose/Bread Flour (unsifted) 3 1/2 cups = 1 pound. White Cake/Pastry Flour (sifted) 4 1/2 cups = 1 pound. White Cake/Pastry Flour (unsifted) 3 1/2 cups = 1 pound.
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12-inch round cake – 25-35 people. 14-inch round cake – 35-45 people. 16-inch round cake – 45-55 people.
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Each breast have was about 1/2 a pound. So 2 pounds would be 4 boneless, skinless breasts halves.