4" 6" 9" 12" Will That Look Ok?

Decorating By tinygoose Updated 30 Apr 2009 , 3:31pm by tinygoose

tinygoose Posted 30 Apr 2009 , 4:13am
post #1 of 7

Alright I know I'm going to drive everyone on this site nuts, but this is only my second real wedding cake and 5th tiered cake, so I just want it to be right.

They are having 100 guests, and they want the Lindy Smith fun flowers cake in all white, but with round tiers, not contoured. The set up Lindy has is for 4,6,8,10 inch cakes which gives me about 75 servings. The 4,6,9,12 will give me 100 servings which is what they want, but will it look funny? I thought of a 6,8,10,12 but that gives me 130 servings which is way too big. They are also ordering cupcakes and other desserts for the reception.

Here's the pics. One of Lindys cake, one of my stack of 4,6,9,12. I ran out of styrofoam, and that's a 12" ruler in front of the 12" pan. I think the 4" will have to be styrofoam, I can't see it really being cake with all those flowers coming out of it. BTW-How many servings do you get from a 4"? Wilton servings. Thanks all.
LL
LL

6 replies
khkakes Posted 30 Apr 2009 , 11:58am
post #2 of 7

Not sure but if you look at the topsy turvy in my photos that's a 12,9 and six. It might help get you a visual. The 3 inch rim is bigger than what we're used to on a regular stacked cake and may not be pleasing to everyone. If you think it could be an issue with the bride could you do one or two satelite cakes to get the right number of servings?

-K8memphis Posted 30 Apr 2009 , 12:37pm
post #3 of 7

I don't mind giving a few extra servings but 30 is a few too many huh. But this is why I have the odd sized pans. I could not function without the odd siozed pans, worth their weight in gold to me.

And to me, the graduation of the tiers (in the silhouette of the final product) is more improtant than keeping the exact servings. So I'd do a 4x7x10x13 or a 5x7x9x11--I mean I'm not saying those serve 100 I'm just showing you how much easier it is to size things pretty with the extra pans. But actually the 5x7x9x11 serves 107-ish, bingo.

-K8memphis Posted 30 Apr 2009 , 12:40pm
post #4 of 7

And a 4" is probably about 4 servings.

tinygoose Posted 30 Apr 2009 , 2:56pm
post #5 of 7
Quote:
Originally Posted by k8memphis

I don't mind giving a few extra servings but 30 is a few too many huh. But this is why I have the odd sized pans. I could not function without the odd siozed pans, worth their weight in gold to me.

And to me, the graduation of the tiers (in the silhouette of the final product) is more improtant than keeping the exact servings. So I'd do a 4x7x10x13 or a 5x7x9x11--I mean I'm not saying those serve 100 I'm just showing you how much easier it is to size things pretty with the extra pans. But actually the 5x7x9x11 serves 107-ish, bingo.




Were did you find cake serving chart for odd sizes? I like the 5,7,9,11 idea. What's the serving breakdown per cake? Thanks!!

-K8memphis Posted 30 Apr 2009 , 3:15pm
post #6 of 7
Quote:
Originally Posted by tinygoose

Quote:
Originally Posted by k8memphis

I don't mind giving a few extra servings but 30 is a few too many huh. But this is why I have the odd sized pans. I could not function without the odd siozed pans, worth their weight in gold to me.

And to me, the graduation of the tiers (in the silhouette of the final product) is more improtant than keeping the exact servings. So I'd do a 4x7x10x13 or a 5x7x9x11--I mean I'm not saying those serve 100 I'm just showing you how much easier it is to size things pretty with the extra pans. But actually the 5x7x9x11 serves 107-ish, bingo.



Were did you find cake serving chart for odd sizes? I like the 5,7,9,11 idea. What's the serving breakdown per cake? Thanks!!




To get the servings for an 11" I subtracted the 10" servings (39) from the 12" servings (56) divided it in half and added it to the smaller of the two
56 -39 = 17 / 2 = 8.5 + 39 = 47 ish--so maybe not purely scientific but it's been working for me.

I just filled in the serving chart with straight math. I just find the mid-point number between the two numbers on the serving chart. What's the number halfway between 56 and 39? 47.5. Aka halfway between a 10" and a 12" is an 11".

5 -- I just made it up like 8-10 servings huh
7 -- 18
9 -- 32
11 - 47

tinygoose Posted 30 Apr 2009 , 3:31pm
post #7 of 7
Quote:
Quote:


To get the servings for an 11" I subtracted the 10" servings (39) from the 12" servings (56) divided it in half and added it to the smaller of the two
56 -39 = 17 / 2 = 8.5 + 39 = 47 ish--so maybe not purely scientific but it's been working for me.

I just filled in the serving chart with straight math. I just find the mid-point number between the two numbers on the serving chart. What's the number halfway between 56 and 39? 47.5. Aka halfway between a 10" and a 12" is an 11".

5 -- I just made it up like 8-10 servings huh
7 -- 18
9 -- 32
11 - 47




I love your math!! Your awesome! Ok, I'm sure I can find 5,7,9,11 in cake board & pans? and SPS systems? What else would i need or change that I'm not thinking of?

Quote by @%username% on %date%

%body%