Non-Standard Pans And Servings?

Decorating By sweet1122 Updated 25 Apr 2009 , 1:42am by sweet1122

sweet1122 Posted 24 Apr 2009 , 5:21pm
post #1 of 9

Does anyone know how to figure out the servings for cake pans that are not standard. Like, a 9x12 or a 12x15 instead of a 9x13 and 11x15?

Also, how does Indyebi come up with the serving range? I love it, but I don't know how to figure this stuff out! icon_cry.gif

Thank you!

8 replies
sweet1122 Posted 24 Apr 2009 , 10:37pm
post #2 of 9

Bump.

calivettie Posted 24 Apr 2009 , 11:18pm
post #3 of 9

bump ya!

indydebi Posted 25 Apr 2009 , 12:05am
post #4 of 9

The good news is that rectangle and squares cakes are easy to figure ... you just do the math.

What is the cake serving size going to be? Industry standard (and what I use) for single layer sheets is 2x2x2.

9x12: cut in 2" by 2" squares means you're going to cut the 9" side into APPROX 4 columns (2" x 4 columns = 8"). Then you're going to cut the 12" side into 6 rows (6 rows x 2" = 12") 4 columns x 6 rows = 24 servings.

9x12: If you cut them into 2x3" pieces, I'd cut the 9" side into 3 columns and I'd cut the 12" side into 6 rows. 3x6 = 18 servings.

12x15: when cut into 2x2" squares, the cake would be cut into approximately 6 rows by 7 columns = 42 servings.

12x15: when cut into 2x3" squares, the cake would be cut into 6 rows by 5 columns = 30 servings.

If it's a double layer cake, the standard serving size is 1x2x4. Just do the math the same way. (It usually turns out to be just double the single layer number.)

thumbs_up.gif

sweet1122 Posted 25 Apr 2009 , 12:17am
post #5 of 9

Thank you! I can figure that out. I'm a HS math teacher, so I better!!! icon_lol.gif I just had no idea how to approach it properly. Thanks!!

Now, when it comes to rounds I've seen that for cutting an 8 inch round you are supposed to go two inches in from the outside and cut a circle. I made an 8 inch for my family this past weekend and I stood there with the knife like an idiot! How on earth do you do that? A 10 inch I think might be more feasible, but on an 8inch? Really? Is there a step by step guide or video or something? All I've seen is the Wilton page. I'm really trying HARD to understand the technical stuff before I start charging someone for a cake. I want to be able to really understand everything, but I ask so many darned questions!

indydebi Posted 25 Apr 2009 , 12:22am
post #6 of 9

Oh no no no no no no!!! Do NOT do the "dreaded circle method"!!! icon_eek.gif

Here's a link to my website that shows you how to cut a cake....round or square. It's SO much easier and I actually get about 10% more servings this way. http://cateritsimple.com/_wsn/page10.html

sweet1122 Posted 25 Apr 2009 , 12:29am
post #7 of 9

Oh, that's AWESOME! Thanks. I will sit myself with my pencil and paper and start drawing guides! Yay!!! Thank you!!!

indydebi Posted 25 Apr 2009 , 12:56am
post #8 of 9
Quote:
Originally Posted by sweet1122

I'm a HS math teacher, so I better!!!



I just saw this part! I feel like I just told Betty Crocker how to bake! icon_redface.gificon_lol.gificon_redface.gif

sweet1122 Posted 25 Apr 2009 , 1:42am
post #9 of 9

Don't! You helped me so much, you have no idea. I really didn't know I could break it down that way. I have a hard time thinking out of the box, so to speak. icon_smile.gif

Quote by @%username% on %date%

%body%