Need Help With Tier Sizes

Decorating By Henna20 Updated 31 Oct 2008 , 2:31am by leah_s

Henna20 Posted 30 Oct 2008 , 6:46pm
post #1 of 12

How do I figure out how many and what size tiers to use for a cake to feed 70 people?
Which combinations look the best?
i'm a newbie at this! Thanks!

11 replies
sambugjoebear Posted 30 Oct 2008 , 6:59pm
post #2 of 12

If you go here, it has some basic guidelines to follow and will give you the serving amounts per cake size. Keep in mind that you might want to adjust the serving sizes based on personal preference and the event it's being held for.

http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

As for which shapes to use, that depends on the look you are going for. Round tears are always the easiest to ice though because you dont' have to worry about getting straight edges (like on square corners). Hearts and ovals would be easy too.

kelleym Posted 30 Oct 2008 , 7:25pm
post #3 of 12

I like a 12-9-6 for that number of servings (it's 80 by earlene's chart).

http://www.earlenescakes.com/ckserchart.htm

Different shape combinations:
http://www.wilton.com/cakes/tiered-cakes/serving-amounts-under-100.cfm

leah_s Posted 30 Oct 2008 , 7:29pm
post #4 of 12

I would do 6/8/10 round, assuming using all 3 tiers. That's 78 servings. For cakes you sell it's best to use the Wilton charts. Why?
1) You will make more money.
2) You will have plenty of cake (look for IndyDeb's cutting chart and pictures.)
3) The caterer will cut to the Wilton charts anyway - they all do. If you use Earlene's charts you're just giving away cake.

-K8memphis Posted 30 Oct 2008 , 8:41pm
post #5 of 12
Quote:
Originally Posted by leahs

... For cakes you sell it's best to use the Wilton charts. Why?
1) You will make more money.
2) You will have plenty of cake (look for IndyDeb's cutting chart and pictures.)
3) The caterer will cut to the Wilton charts anyway - they all do. If you use Earlene's charts you're just giving away cake.




Yes oh yes I could not agree more.

kelleym Posted 30 Oct 2008 , 9:40pm
post #6 of 12

Everything leahs said is completely true. I should have clarified that a 3-4" difference between tiers is more aesthetically pleasing to me, and I just plain like the look of the 12-9-6 combination. Whatever sizes and serving chart you choose to use is perfectly all right, that is just my own opinion. icon_biggrin.gif

-K8memphis Posted 30 Oct 2008 , 9:55pm
post #7 of 12

And what Kelley said is why I like to have the odd sized pans--could not live without them. I think an 11x8x5 round is what I might come up with. That's just over 70--but under 80. I think that's about as small as it can go & be rounds.

leah_s Posted 30 Oct 2008 , 10:06pm
post #8 of 12

I do a lot of 6/9/12/15 wedding cakes. Since I give them a gift certificate for a fresh anniversary cake, that serves 185. I totally like odd sized pans!

indydebi Posted 30 Oct 2008 , 10:58pm
post #9 of 12

but whatever combination you use, you charge them for the number of servings it's DESIGNED to serve (preferably by the wilton chart) ... not by the number of pieces they plan to cut from it. If they want cake for 70, and the pan combo you have to use adds up to 79 or 82 servings, then you charge them for 79 or 82 servings.

ZAKIA6 Posted 30 Oct 2008 , 11:20pm
post #10 of 12
Quote:
Originally Posted by leahs

I do a lot of 6/9/12/15 wedding cakes. Since I give them a gift certificate for a fresh anniversary cake, that serves 185. I totally like odd sized pans!




how do you figures the serving for the odd shaped pans, they are not listed on the chart.....

-K8memphis Posted 31 Oct 2008 , 12:59am
post #11 of 12

This is not scientific so nobody shoot me but I take the difference between the two even sized pans. For example the difference between the 10" & the 12" is 56-39= 17 So I take half of 17 which is about 8 and I add that to the 39 and get 47 servings for the 11".

What I go by is:

square
7" 25
9" 41
11" 61
13" 85
15" 113

rounds
7" 18
9" 32
11" 47
13" 66
15" 88
17" 113

Maybe 8 servings out of a 5" --not too many servings out of a 4" icon_biggrin.gif

That's how I do it. Pretty sure my math is right-never had any issues but I'm always calculating and re-calculating, so feel free to check and re-check.

leah_s Posted 31 Oct 2008 , 2:31am
post #12 of 12

What K8 said. I do a schematic/cutting chart on the computer.

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