## Does This Sound Right? Figuring Out Servings For 350...

By dailey Updated 14 Aug 2013 , 1:45pm by manddi

dailey Posted 14 Aug 2013 , 12:14am
post #1 of 16

AI am making a cake that needs 350 servings. I use Earlene's serving chart and usually it is pretty simple to figure out, however, my tiers will only be 2 inches tall (squares) as opposed to 4 inches. I will be doing a 6, 8, 10, 12, 14, 16, 18 and 20 cake. I calculated the servings to be at 476 so then I cut that number in half to make up for the fact that the tier are only 2 inches. So it looks like my cake only serves 238? That seems low..but I guess it's correct, no? Or am I doing something wrong? I don't want them to run out of cake! Any help would be appreciated! Thanks

15 replies
ellavanilla Posted 14 Aug 2013 , 12:27am
post #2 of 16

i would figure it out a completely different way. i would figure a two x two x two square and measure your pans and use that number. the servings will be the same area but i think your number will be different. but maybe not. lets do the math

6 inch- 9 serv

8 inch - 16 serv

10 inch- 25

12 inch -36

14inch -49

16 inch-64

18inch- 90

20 inch - 100

--------------------------\

for a total 389 servings. does that seem righter? :D

manddi Posted 14 Aug 2013 , 12:31am
post #3 of 16

AI got 246.5 servings using earlenes chart.

... did the client specifically request 2" tall tiers? It's going to look very short and squatty...

AZCouture Posted 14 Aug 2013 , 12:33am
post #4 of 16

ASounds like an interesting design, would you be willing to describe it to us?

ellavanilla Posted 14 Aug 2013 , 12:40am
post #5 of 16
Quote:
Originally Posted by manddi

I got 246.5 servings using earlenes chart.

... did the client specifically request 2" tall tiers? It's going to look very short and squatty...

doesn't earlenes chart assume a 4 inch tier? that's why i changed the math

manddi Posted 14 Aug 2013 , 12:42am
post #6 of 16

A

Original message sent by ellavanilla

i would figure it out a completely different way. i would figure a two x two x two square and measure your pans and use that number. the servings will be the same area but i think your number will be different. but maybe not. lets do the math

6 inch- 9 serv 8 inch - 16 serv 10 inch- 25 12 inch -36 14inch -49 16 inch-64 18inch- 90 20 inch - 100

--------------------------\  for a total 389 servings. does that seem righter? :D

Those numbers are for a square cake. Assuming she's using round cakes: Area=pi*r squared For a 6" round cake area= 3.14*3 squared=28 28/4 (the area of a 2x2 serving)=7 Then just continue the same process for the rest of the tiers if you want to calculate it that way.

CWR41 Posted 14 Aug 2013 , 1:11am
post #7 of 16
Quote:
Originally Posted by dailey

I am making a cake that needs 350 servings.        ...my tiers will only be 2 inches tall (squares) as opposed to 4 inches. I will be doing a 6, 8, 10, 12, 14, 16, 18 and 20 cake.

380 servings for 2x2x2 inch squares (8 cu. in. servings):

(four 10" squares = one 2" high, 20" single-layer square plus another 10" middle single tier is why five total 10" cakes are selected.)

ellavanilla Posted 14 Aug 2013 , 1:21am
post #8 of 16

A

Original message sent by manddi

Those numbers are for a square cake. Assuming she's using round cakes: Area=pi*r squared For a 6" round cake area= 3.14*3 squared=28 28/4 (the area of a 2x2 serving)=7 Then just continue the same process for the rest of the tiers if you want to calculate it that way.

I could have sworn I saw square in there somewhere! Lol. Der!

howsweet Posted 14 Aug 2013 , 1:48am
post #9 of 16

If someone is ordering a 350 serving cake, this might be the time to consider another serving chart. I started out using Earlene's and I don't know what she was thinking, but I have no trouble at all cutting the Wilton servings from cake. The only thing I can figure is she's not allowing some slices to have more icing. It was then that I switched to Wilton. If you go through Wilton's chart, it's obvious they used pi times r squared divided by 2 (for 1x2x4 slices) and made adjustments on cake shapes where you'd not be able to cut all the pieces.

What bugs me about what people say about her chart is that it yields larger slices, but that's not at all what she's saying. She clearly states:

##### I baked a square grooms cake using Wilton's figures for the servings. When I was icing that cake I realized that they were going to be short of servings. I measured and sure enough they needed about 6 more servings. I baked a smaller cake and stacked the two cakes to be sure she had enough. Then I began wondering about the other pan servings. I used a washable pen and marked off the bottom of several pans and found that I could not get the servings from the cakes that the Wilton's chart figures showed. This chart was made as a result of that. I felt I was not being honest with my customers in the servings they were receiving. I didn't measure every single pan. I measured some of them and then estimated on the others.

manddi Posted 14 Aug 2013 , 2:02am
post #10 of 16

AI used to use earlenes chart too. I don't care for it too much anymore but I still don't use wiltons chart. I like costumeczars chart (I think she got it from someone else but I can't remember who...); it's a nice balance between the 2 charts.

howsweet Posted 14 Aug 2013 , 2:22am
post #11 of 16
Quote:
Originally Posted by manddi

I used to use earlenes chart too. I don't care for it too much anymore but I still don't use wiltons chart. I like costumeczars chart (I think she got it from someone else but I can't remember who...); it's a nice balance between the 2 charts.

Well I found her blog and never located the serving chart, but did read a lot of good articles and found this one especially entertaining Cakes and Flies Don't Mix

scrumdiddlycakes Posted 14 Aug 2013 , 2:31am
post #12 of 16
Quote:
Originally Posted by ellavanilla

I could have sworn I saw square in there somewhere! Lol. Der!

She did say square, you aren't losing it, don't worry :P

dailey Posted 14 Aug 2013 , 3:31am
post #13 of 16

AYou guys are awesome! Thank you so much for the help. I am just happy I don't have to make more cake, lol!

The cake is a pyramid, that is why I need a lot of short tiers. Hopefully it won't be too difficult to make.

Babbo Posted 14 Aug 2013 , 10:32am
post #14 of 16

good luck with these cakes ;-) sounds like a mammoth task!

manddi Posted 14 Aug 2013 , 1:40pm
post #15 of 16

A

Original message sent by scrumdiddlycakes

She did say square, you aren't losing it, don't worry :P

I just double checked and she sure did say square. Oops! I'm sorry Ellavanilla, your numbers are right.

manddi Posted 14 Aug 2013 , 1:45pm
post #16 of 16

A

Original message sent by howsweet

Well I found her blog and never located the serving chart, but did read a lot of good articles and found this one especially entertaining [URL=http://acaketorememberva.blogspot.com/2010/08/cakes-and-flies-dont-mix.html]Cakes and Flies Don't Mix[/URL]

[IMG]http://cakecentral.com/content/type/61/id/3078326/width/200/height/400[/IMG] [IMG]http://cakecentral.com/content/type/61/id/3078327/width/200/height/400[/IMG] I don't know how to copy a link on my phone so I took a couple screen shots... Hope you can see it