I need to serve 50. I wanted to do a cake with a 10' round 3 inch deep bottom and 3 layers of an 8x2 in cake on top. I was going to add a 6x3 layer if I needed to. But I just can't seem to figure the servings in cakes made like this. Any help?
I use the wilton chart and only use 2" pans making 4" layer cakes. Do you only have 3" pans?
3" baking pans times:
Thanks for your reply. I wanted to use a 3in on bottom because it gives a different look and then the 2in pans for the top. Just for the look. I'm kind of brain dead after all the calculations I've been running thru my head so I may not be explaining myself clearly! LOL!
Like this from jessicakes blogspot ....
That looks like a 6" --3" top tie (12 servings) r...4-8" centers (45ish) and a 10" single bottom tier (20).
87ish total servings.
That was using the party chart from wilton's 2" pan chart.
You will get more wedding servings and if you use a 3" bottom.
basically the footprint of a cake determines the servings
but if one was doing 1.5" tall tiers obviously some adjustments would need to be made
a 10 x 8 would feed 50 in my world -- that's over 60 servings so that gives a little play on the cutting/serving--allows for a dowel or two to get in the way of a serving or two
a cake decorator needs to determine the size serving they are comfortable with--and go from there--which obviously is what you're doing ;) but once you get it down--you inform the client or know for yourself and then base all your future cakes on that
if you want larger/smaller servings you make more/less cake footprint
if you want the traditional 1 x 2 x 3-4" serving then your 10 x 8 size cake is more than fine--adding a 6 is not out of the question if you really wanna go a teensy overboard with servings--but it all depends on what you determine to be the right size for you
if this is for a party where there will be a bar--i'd say go with the 2-tier
if it's for a kids party or a tea-totalling wedding or just a champagne toast typically you'd want more cake and go with the 3-tier -- the 3 inch tall tiers are right on the brink so that's why i'm waffling
3", 3.5" 4" tiers are the norm
shorter than 3-3.5" would mean a larger serving needed (larger piece of the footprint)
if one made a 6" tall tier and there was no board inside to break it up into two tiers--it's the same serving size as any other cake that circumference (big around)
cake plates are generally 6" so there's that too--so 6" servings are kinda big--unwieldy--you gotta plop it just right on the plate--not always a hit with the party planners/wedding coordinators and cake cutters--
and i can't tell if you are selling this or just making it-- and i don't need to know--but that's why i'm not addressing the business side of it ;)
just some random serving size thoughts for you
THANK YOU!!! That helped immensely!
oh now i see the picture--ha!
AI do my 3" tiers as serving 75% of what it normally would. And my tall tiers as serving 150% of what they normally would. 8" serves 24 x 1.5 = 36. And a put a board in the middle, to separate them.