Cake Cutting Chart Again: Earlene Vs. Indydeb Vs. Wilton

Decorating By FromScratchSF Updated 27 Jan 2011 , 3:16pm by Kitagrl

FromScratchSF Posted 26 Jan 2011 , 8:47am
post #1 of 18

I am in process of re-branding all my handouts/contracts etc. and I want to start giving out a cutting chart.

So far, I had been using Earlene's serving chart for my cakes. But another thread prompted me to really compare the Earlene chart to the Wilton chart to see the differences.

But then I realized that forum legend Indydeb has created not only a serving chart, but a cutting guide, both posted on this site.

Question 1, can someone confirm that Indydeb's chart has the same number of servings as Wilton, just cut on the straight line method?

Question 2, does anyone know if Earlene cuts straight or wedge? Has anyone drawn a cutting chart to match her serving chart?

Thanks, and I really did try and search threads finding these answers...


17 replies
ShaunPepe Posted 26 Jan 2011 , 12:18pm
post #2 of 18

Sorry, I don't have any input into this topic. However, I am very interested in others answers. Thanks for posting the questions.

foxymomma521 Posted 26 Jan 2011 , 12:28pm
post #3 of 18

I believe Indy has said she gets as many servings, if not more than the Wilton chart.

leah_s Posted 26 Jan 2011 , 1:26pm
post #4 of 18

Indy's chart which I use also is simply a straight cut method that yields the same number of servings as the Wilton chart.

If you've ever cut a cake (or talked to caterers who use) the Wilton "circular cut method", you know that that method sometimes results in large chunks of the cake falling away. It can compromise the structural integrity of the cake for a lack of a better term. With the straight cut method, since you're only cutting one line of cake at a time, the side can not fall off the cake.

Earlene's chart causes you to give away free cake, unless you increase your price per serving which in turn puts you at a competitive disadvantage. Customers will compare you on price per serving, not cubic inches per serving. Plain and simple.

Msjckson Posted 26 Jan 2011 , 1:57pm
post #5 of 18

I've never seen Indydeb's chart. I tried to do a search but couldn't find it. Can you tell me where it's located at on the site?

leily Posted 26 Jan 2011 , 1:59pm
post #6 of 18

I haven't seen a specific chart of numbers per cake from Indydebi, she states all over the forums that she uses the wilton wedding cake chart (which is industry standard 1x2x4" pieces) Even though her cutting method is different from wilton it still yields the same amount of servings (if not more) on some shapes/sizes.

cakesbycathy Posted 26 Jan 2011 , 2:10pm
post #7 of 18

Indy doesn't have a serving chart. Just a guide for how to cut the cake. She uses the Wilton chart to determine the number of servings. thumbs_up.gif

FromScratchSF Posted 26 Jan 2011 , 7:28pm
post #8 of 18

Here's the info that confused me, I guess:

Serving chart:

And the cutting guide:

If you compare the 2, the cutting chart does not match the serving chart for one, neither match Earlene's serving guide, and I can't find the Wilton breakdown by pan for servings or a cutting guide to compare to any of this!

Leah_s, this is all your fault, making me do cost analysis and being smarter about how I charge for my servings! icon_lol.gif


foxymomma521 Posted 26 Jan 2011 , 7:42pm
post #9 of 18

I think that person is just stating that she made the chart using Indydebi's straight line cutting method. I don't think Indydebi actually made that chart herself.

leily Posted 26 Jan 2011 , 7:51pm
post #10 of 18

Neither one of these is by Indydebi herself. These are done by people who use her method of cutting. Both state that they use indydebi's method.

The firs tone you linked to says that she doesn't count rounded ones in so her numbers won't be the exact same as the wilton chart, but close.

The wilton chart is based of a 1x2x4 inch serving size which is 8 cubic inches of cake. I did the math using the cubic inches of the cakes and i come up with the same as wilton, or a little more (as sometime they round down) which is close to indeydebi's as her cutting method sometimes yields more than wiltons chart too.

tryingcake Posted 27 Jan 2011 , 1:58am
post #12 of 18

OK - I just Googled my heart out also. I can lots of reference's to Indydeb's chart step-by-step cutting guide - but nothing that takes me to the actually guide. Including posts by Indydeb herself.


tryingcake Posted 27 Jan 2011 , 1:59am
post #13 of 18

But back on topic - I just got plain tired of all these contradictory charts and using a magic marker and ruler on the bottom of my pans - figured it out for myself.

tryingcake Posted 27 Jan 2011 , 2:02am
post #14 of 18

oooooo Woo-Hoo!! - I found it - by Googling "cake cutting step-by-step strip method" as long as I left Indydeb's name off the search I went right to it.

After all that- That's exactly how I already cut my cakes. Years ago I just figured it out when the cake kept wanting to fall over. I figured - why fight it? Roll with the flow. LOL.

indydebi Posted 27 Jan 2011 , 3:34am
post #15 of 18

Just to confirm, I have never created a serving chart, complimented as I am by those who have gone to the effort to create them and gave me some kind of credit. Bluntly, I've never found the pencil-line charts very helpful as I can't picture folks counting those circular pieces in the drawing and trying to cut it properly. I have found that my photo step-by-step on how to cut it is MUCH more understandable as a how-to, based on the feedback from those who have rec'd it.

The only cutting chart/guide I have ever done is the one in my signature link below.

I do go by the wilton wedding chart (someone posted the link above) to determine number of servings and my cutting method tends to yield about 10% more on the larger cakes (i.e. 10" round serves 38 per the chart; I can get about 40-41, give or take.

If you're trying to explain to someone how to cut a cake, everyone has a 1" guide with them at all times: Bend the end of your thumb. From the end of your thumb to the middle of the first bend in the knuckle is one inch. thumbs_up.gif

Kitagrl Posted 27 Jan 2011 , 4:02am
post #16 of 18

I guess I give away free cake. LOL. I always use Earlene's. *shrug*

FromScratchSF Posted 27 Jan 2011 , 5:39am
post #17 of 18
Originally Posted by Kitagrl

I guess I give away free cake. LOL. I always use Earlene's. *shrug*

And you use her chart to calculate price for the cake?

Thanks everyone for your responses, I guess it's just a personal thing and you have to go with what you feel to do!


Kitagrl Posted 27 Jan 2011 , 3:16pm
post #18 of 18
Originally Posted by FromScratchSF

Originally Posted by Kitagrl

I guess I give away free cake. LOL. I always use Earlene's. *shrug*

And you use her chart to calculate price for the cake?

Thanks everyone for your responses, I guess it's just a personal thing and you have to go with what you feel to do!


I do use that chart for everything. My base price for plain buttercream (buttercream filling, and a flavored fillings) is $3/serving and it goes up from there...average fondant prices start around $4-$5/serving...topsy turvy around $7/serving.... so overall my pricing works out okay even with Earlene's chart.

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