I am soon to do a wedding cake that is to serve 130 people. Wilton's online chart differs from their yearbook and the chart on here differs from those two. I dont want to have way too much or too little. What is a good meet in the middle chart that most of you use? Any help is appreciated!!
THis is the chart I go by to determine servings and I cut the cakes to achieve these numbes: http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm It's a nice dessert size piece of cake, it's what most venues go by, and when I'm cutting the wedding cake, many people ask me to cut them ".... a smaller piece, please".