The Same Question Asking Once Again.....

Decorating By apetricek Updated 16 Mar 2010 , 3:57am by indydebi

apetricek Posted 15 Mar 2010 , 10:37pm
post #1 of 13

Hi I have a 4 tiered cake to do this coming weekend for a double christening...I need it to feed 190 people. What would be suggestions for the best pan combination for the tiers...I know it is on here somewhere, but honestly I don't have the time to search for it...thanks!

12 replies
metria Posted 15 Mar 2010 , 10:56pm
post #2 of 13
apetricek Posted 15 Mar 2010 , 11:20pm
post #3 of 13

thanks that did help, but I was looking for some suggestions on what would look best. I was thinking of just doing a 14,12,10,8,6 since I want it to make a statement and be tall and thin...but didn't know if anyone had a better combo for 4 pans...thanks though I will remember this for future...I would also rather then have more cake then they need since you never know how it is cut at the venue, then for 2nds, and extra if they wish to take home.

LisaMS Posted 15 Mar 2010 , 11:33pm
post #4 of 13

Here's another great cake serving chart for you with suggestions for pan/tier sizes. You may not have these size pans suggested though.

http://www.earlenescakes.com/ckserchart.htm

I recently did a 4 tier that was 16, 12, 9, and 6 that feeds 170 (160 if you dont serve the top tier.) If you want to see what that looks like go to my photos. Last tiered cake.

newbaker55 Posted 15 Mar 2010 , 11:37pm
post #5 of 13

Since you want it tall & thin, how about multiple layers of 3 sizes? 10-8-6

apetricek Posted 16 Mar 2010 , 12:32am
post #6 of 13

Wow this is super confusing...these charts are so different from one another....

dalis4joe Posted 16 Mar 2010 , 12:37am
post #8 of 13
Quote:




KEWLLLLLLLLLLL!!!!! thumbs_up.gifjudge.gif

LisaMS Posted 16 Mar 2010 , 12:37am
post #9 of 13

It really can be confusing. I used to use the Wilton charts but decided people don't usually cut wedding cake slices as small as what they consider a serving. I think it is 1 x 2 slices?

indydebi Posted 16 Mar 2010 , 12:41am
post #10 of 13

I use the wilton wedding chart for everything. Most venues cut by this chart anyway. per the wilton chart, your combo listed above will serve 208.

It is not your problem how they cut it or if they want extra to take home. If they order 190 servings, you provide 190 servings. it is not your job to "give" them free extra cake just in case they maybe might sorta someday might have a hankerin' for a 2nd piece. If they want extra cake to take home, they need to order cake for 250.

apetricek Posted 16 Mar 2010 , 12:44am
post #11 of 13

thanks indydebi...you are great! So the 14,12,10,8,6 would be the 208...I thought that would be good...my other idea was to do 16,12,9,6 which would you choose personally....I think either will look fine...I do tons of 2-3 tiered cakes but this is a huge one and just over stressing it...thanks!

DanaMae Posted 16 Mar 2010 , 12:50am
post #12 of 13
Quote:





Thank you VERY much!

indydebi Posted 16 Mar 2010 , 3:57am
post #13 of 13
Quote:
Originally Posted by apetricek

thanks indydebi...you are great! So the 14,12,10,8,6 would be the 208...I thought that would be good...my other idea was to do 16,12,9,6 which would you choose personally....I think either will look fine...I do tons of 2-3 tiered cakes but this is a huge one and just over stressing it...thanks!


I'm biased toward big cakes. If I ever have the choice of 4 tiers or 5 tiers, the 5 tiers will always win, simply because I think the cake is the grand centerpiece of the reception and should command the center stage of the food area.

no one stands in line to take pics of the table centerpieces or the pretty hand made name cards .... but they DO stand in line to take pics of the cake.

In my eyes, the taller and grander ... the better! thumbs_up.gif

Proportionately, your 6/9/12/16 will look good, so you will have a great cake no matter which direction you choose to go.

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