## Doubling Checking Cake Sizes/servings

Decorating By jadedlogic Updated 22 Feb 2010 , 4:06am by indydebi

Hello! I am trying to write down serving sizes per pan size and different places are telling me different things. I am basing it all on 1x2x4 servings, so each one is 2 layers. Could someone tell me if I have these serving sizes right? Its the sheet pans I am getting different numbers for....

6' round - 12

8" round - 24

8' square - 32

10" round -38

10" square 50

12" round - 56

12" square - 72

7x11 rectangle - 28

9x13 - 45

11x15 - 60

12x18 - 72

Thanks so much.

Simple math. A 1"x2" piece of cake has a surface area of 2 square inches. Simply divide that into the surface area of the cake to get the number of servings.

To calculate the surface area of a circle use the formula pi x radius squared (the radius is equal to 1/2 of the size of the circle), using 3.14 for pi, for a 6" cake, the surface area would be 3.14 x 9 = 28.26 (because 3 is half of 6 and 3 squared = 9), divide the surface area in half and you get 14 servings.

To calculate the surface area of a square, just multiply the size of the square by itself. So the surface area of a 6" square is 36, giving 18 servings.

To calculate the surface area of a rectangle, just multiply the two measurements by each other, so a 9"x13" cake has a surface area of 117, giving 58 servings.

Most likely the reason you are getting different results on the rectangular cakes is that not everyone does them two layers (4" tall). If you do a rectangular cake in a single layer (2" tall), then you cut the pieces 2"x2" not 1"x2", which results in half as many servings, because there is half as much cake (but the servings are still 8 cubic inches of cake whether they are 2x2x2 or 1x2x4).

I've corrected your servings below (numbers in bold--if no number in bold, then what you had was correct), but wanted to give you how to calculate so that you can figure it on your own for other pan sizes.

**jadedlogic**

6" round - 12 14

8" round - 24 25

8" square - 32

10" round -38

10" square 50

12" round - 56

12" square - 72

7x11 rectangle - 28 38

9x13 - 45 58

11x15 - 60 82

12x18 - 72 108

Oh, and just so you know, the 7x11 and 11x15 are non-standard sizes. the 9x13 is what is referred to as a "quarter sheet" and the 12x18 is what is referred to as a "half sheet" (a full sheet is 18x24).

Thank you so much! Very helpful, I saved it so I can refer back to it for new pan sizes

HEre's the wilton wedding chart I go by to determine pricing. It's also pretty much the chart venues use to cut a wedding cake:

http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm

Here's how to cut the cake to achieve those servings:

http://www.cateritsimple.com/id10.html

Here's pics of a 1x2x4 cake piece (some people think "paper thin" when they hear "one inch" and these pics show that it's not):

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1156785

and

http://www.flickr.com/photos/55969028@N00/3856884667/

Ironically, here's a thread in which a CC'er used my cutting method to see her family's reaction to a 1x2x4 piece of cake. I think you'll find it interesting:

http://cakecentral.com/cake-decorating-ftopict-669847-.html

Decide if you're going to go by Earline's or Wilton's chart ... pick one and stick with it. You'll be amazed how easy brides are to work with when you pull out a printed chart and tell them, "Ok, this chart shows that cake will serve this many people..." If they whine about how they like to serve BIG pieces of cake, your simple response is "Oh, no problem, then you're need to order a bigger cake. The add'l cost will be $......"

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