mom2my3girlz Posted 10 Nov 2009 , 12:39pm
post #1 of

I was wondering which cake pans to use to a round 3 tier cake to feed 150.00.

6 replies
Rosa2745 Posted 10 Nov 2009 , 12:58pm
post #2 of

I am by no means and expert, I just use wilton's serving guide to determine my cake sizes. According to wilton's tiered cakes a 16, 12, and 8 (all round) would serve 156. Hope this helps!

dalinchis Posted 10 Nov 2009 , 1:11pm
post #3 of

Are these servings for wedding or for a normal party cake. Right now I am confused and don't know how much to charge for a wedding cake, the bride wants 3 small cakes for a total of 100 people. Very simple cakes only covered in fondant and fresh flowers on top. How big should the pans be? Or better how much batter I should use? And how do I charge for it?

FromScratch Posted 10 Nov 2009 , 1:34pm
post #4 of

Servings for a cake, no matter what the occasion, are the same. So if an 8" for a wedding serves 20... then and 8" for a party also serves 20. Same amount of cake... same amount of work... same servings... same price. I have different prices for wedding vs. party cakes, but only because party cakes only come in chocolate or vanilla cake and buttercream filling and they are not torted like my wedding cakes are and there is no tasting incuded. If your wedding and party cakes are exactly the same inside and out as your wedding cakes... they should cost the same.

A 10" cake will serve 35... so three 10" cakes will give you 105 servings. That's what I would do. But if you have absolutely no clue... on any of the questions you just posed... you probably need to sit down and figure some things out before you start taking orders so you don't screw yourself out of profits. The main one being how much your cakes cost you to make... right down to the cake boards and dowels. If you have no idea what it costs you to produce your cakes... you will never know what to charge to assure that you are compensated for your time and efforts. icon_smile.gif


To the OP... for asthetic reasons... I would try to talk them into a 4 tiered cake or a 3 tier with a kitchen cake out back. An 8" top tier is not pleasing to the eye. A 6-9-12 would serve 100 and then have a 12" out back to make up the 50 extra servings needed. icon_smile.gif

brincess_b Posted 10 Nov 2009 , 1:38pm
post #5 of

i think they are party sized - at least, the wedding chart says 16, 12 and 8 is 180 servings. very few businesses use party servings - but i they do, the per serving price is higher as they get more cake.

dalinchis - beore worrying about the particular cake, you need to sit down and igure out your basic costs lots o posta on how to do this, and it does take a bit of time. wiltons chart tells you how much batter to use aswell http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm and to work out the servings, just play with the numbers til you have pans that you think will stack in a good way (8,10,12 is a good start) (you might also want to start your own post, as it will probably get more answers)

mom2my3girlz - 14,12, 10 = 172 and im too tired to try and do more math to get closer - but not go any lower.
xx

leah_s Posted 10 Nov 2009 , 2:38pm
post #6 of

Wedding cakes really do look best if the top tier is 6". And if there's a florist involved for a topper, that's what is expected. It's one of those "standard" things. 6/10/14 gives you 130 servings. I'd try to push them to a four tier also.

ddaigle Posted 10 Nov 2009 , 2:48pm
post #7 of

Here is wilton's chart that shows different options. http://www.wilton.com/cakes/tiered-cakes/serving-amounts-all.cfm

Quote by @%username% on %date%

%body%