## Size Of Tiers

By emma_jada Updated 5 Jun 2010 , 9:57pm by lizabu

emma_jada Posted 29 May 2010 , 1:49pm
post #1 of 12

I am supposed to be making a 2 tiered cake for a baby shower. She wants an 8" and 6". If I'm correct, this will serve 15 and 8. Now... how tall do I need to make each tier to achieve this serving amount. I think I got this off of earlenes cake chart.

Thanks!

11 replies
TiffTakestheCake Posted 29 May 2010 , 1:57pm
post #2 of 12

Hello! According to this site (http://www.baking911.com/cakes/numberofservings_guide.htm) each tier should be 4". From what I am learning in class that seems to be the standard. HTHs

mamawrobin Posted 29 May 2010 , 2:04pm
post #3 of 12

Each tier shoud be 4", but a 6/8 inch will serve 36. The 6 inch will serve 12 and the 8 inch will serve 24.

indydebi Posted 29 May 2010 , 4:58pm
post #4 of 12

mamarobin is right ..... I think the "15 & 8" numbers you are using are if you cut them in pie-shaped wedges instead of cutting them the proper way.

Here's a link to my step-by-step on how to cut a cake to achieve the wilton servings.: http://cateritsimple.blogspot.com/search/label/cake%20comb

emma_jada Posted 29 May 2010 , 5:57pm
post #5 of 12

mamawrobin
where do you get your serving sizes?

sandy1 Posted 29 May 2010 , 6:07pm
post #6 of 12

Each year Wilton publishes a yearbook which is loaded with information, such as serving charts, recipes, cake decorating techniques, etc.

cathyscakes Posted 29 May 2010 , 6:12pm
post #7 of 12
Quote:
Originally Posted by indydebi

mamarobin is right ..... I think the "15 & 8" numbers you are using are if you cut them in pie-shaped wedges instead of cutting them the proper way.

Here's a link to my step-by-step on how to cut a cake to achieve the wilton servings.: http://cateritsimple.blogspot.com/search/label/cake%20comb

Debi, do you have any advice on cutting a fondant covered cake. Do you use the same method, same knife, just wondering what works the best for getting clean slices. I usually only do buttercream cakes, and i'm doing a fondant one, and i'll be the one cutting the cake, so want it to look nice. Your method of cutting looks so nice and neat, usually by the end of the cake, I have a mess, so definitely going to try this method

metria Posted 29 May 2010 , 6:17pm
post #8 of 12
VickiG Posted 29 May 2010 , 6:40pm
post #9 of 12
Quote:
Originally Posted by indydebi

mamarobin is right ..... I think the "15 & 8" numbers you are using are if you cut them in pie-shaped wedges instead of cutting them the proper way.

Here's a link to my step-by-step on how to cut a cake to achieve the wilton servings.: http://cateritsimple.blogspot.com/search/label/cake%20comb

Indydebi.. I'm so glad I saw your method ! I've got my first (and hopefully last) wedding cake and am so happy to be trying your cutting method !!! Thanks !!!

mamawrobin Posted 29 May 2010 , 7:09pm
post #10 of 12
Quote:

mamawrobin
where do you get your serving sizes?

From Wilton's website I keep a copy of it at my workstation for quick refrerence.

emma_jada Posted 5 Jun 2010 , 9:30pm
post #11 of 12

i have heard that wilton servings were not accurate, but I have not done enough tiered cakes to really tell. Someone referred me to "earlenes cake chart". I am so confused as to what to use.

lizabu Posted 5 Jun 2010 , 9:57pm
post #12 of 12
Quote:
Originally Posted by metria

cake calculator!

http://shinymetalobjects.net/cake/calculator/cake_calculator.cgi

I really like this link. Thank you for sharing!