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Better blades also offered at least 6Â½ inches of flat usable surface area (the length of an offset spatula blade includes the angled âstepâ), allowing us to cover the radius of a 9-inch layer cake with wide, smooth strokes and provide support when we slid those cakes from the cooling rack to a cake stand.
(or about 4 1/4 lbs.) of fondant. When you roll out for each cake, roll it out to the diameter of the cake + (height x 2). For your 10 inch cake that is 4 inches tall, for example, it would be 10 + (4 x 2), or 18 inches.If you don't have a copy of the Wilton Yearbook, I'd recommend purchasing one. The Decorating Guide section has a lot of extremely useful info, such as the Fondant Amount guide.est Answer: Assuming each of your tiered cakes is 4 inches tall (each tier is a double layer cake measuring 4 inches tall): 8 inch - 24 oz. 9 inch - 36 oz.