Corinne77 Posted 15 Nov 2012 , 5:17pm
post #1 of

I am making a cake for a friend and she is serving 60 people. I'm thinking a 2 layer round cake, bottom layer 12 inches, top 8 inches. (2 cakes each layer...not one cake sliced in half). Does this sound like it will be enough? If not, how much more should I add?

Thanks for the help!

10 replies
ddaigle Posted 15 Nov 2012 , 5:27pm
post #2 of

There are many serving charts on the internet.    I use Wilton.   According to the Wilton chart, a 8/10 serves 62 and a 8/12 serves 80.    I love the cake calculator.   It uses Wilton servings.

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

Corinne77 Posted 15 Nov 2012 , 5:50pm
post #3 of

Thanks Cake Sarge ;-) You answered two of my posts and both are so helpful!!

AZCouture Posted 15 Nov 2012 , 5:54pm
post #4 of

There are many serving charts, you got that right. In my opinion, an 8" top tier will look funny, unless you have something gigantic going on top that will fill the space. If someone asked me for a cake to serve 60, I would be suggesting a 6-8-10 for 65 servings, or a 4-7-10 for 55. And yes, that's pretty close to Wilton wedding servings, but my cakes are about 5" tall with filling, and I have found sticking to one chart regardless of occasion suits my clients well. Your 8/12 is about 75 servings in my book, but the way it will look would just be wrong, but that's just me.

ddaigle Posted 15 Nov 2012 , 5:56pm
post #5 of

I agree AZ....I do no not  like an 8" as the top tier either.  

Corinne77 Posted 15 Nov 2012 , 6:45pm
post #6 of

THANK YOU!!! I'm glad you told me that! So, there's no good way to do a 2 tiered cake to serve 60? 3 tiers seems scary to me icon_eek.gif Though, I'm sure I can do it if I had to....

AZCouture Posted 15 Nov 2012 , 8:06pm
post #7 of

Not anything I would consider doing. But in some circumstances, it would work, like if you had a large sculptural piece/topper that filled out the expanse of cake. 

Corinne77 Posted 15 Nov 2012 , 8:24pm
post #8 of

How about a fondant bow? I know it's a little elementary, but the customer wants that. That might work??

BakingIrene Posted 16 Nov 2012 , 3:10pm
post #9 of

I think a 2 tier 8" and 12" looks fine.  Just make the 8" slightly thinner--like 3.5" instead of 4" and it will be fine.

 

And  many older cakes in Wilton books were 8-12-16 which looks fine either stacked or separated.

trebakes Posted 16 Nov 2012 , 4:07pm

I just made an 8"&12" cake for halloween. I've posted the pic here. I heard that the 4" gives you room to decorate between the tiers. Whatever you like IMHO.

Texan Aunt Posted 18 Nov 2012 , 1:43am

Personally I would go with a 6-8-10 because having an 8 for the top lay will look weird. When you look at a serving chart double check what the finished height is for the servings, because with Wilton there is one for one filled 3in layer and another for two filled 2in layers. Since there really isn't a combination with exactly 60 servings, going for a cake with 65 servings is better than 55 because then you do not have to run the chance of being 5 servings short. Also from experience, if people find out you have leftover cake there is usually someone more than happy to take a few slices home if you don't want it:)

Quote by @%username% on %date%

%body%