Eachna Posted 26 Feb 2014 , 8:00pm
post #1 of

I know...I know...prices are based on the cost of the materials and the local market.

 

I'm actually wondering what size is a "slice" of cake? And how do you count slices in a crazy 3-D cake (like one shaped like a cat?)

 

No real reason. I'm just wondering.

5 replies
BeesKnees578 Posted 26 Feb 2014 , 8:31pm
post #2 of

I go by the wilton chart..I know others go by different ones.

 

Their wedding cakes are a 1" x 2" slice of cake.

 

Party cakes are 1 1/2" x 2", I believe.

CWR41 Posted 26 Feb 2014 , 8:35pm
post #3 of

Quote:

Originally Posted by Eachna 
I'm actually wondering what size is a "slice" of cake?

http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

 

@ your other question... you may not receive any replies.  People don't tend to take time to answer questions for no reason.  Good luck.

scrumdiddlycakes Posted 26 Feb 2014 , 8:40pm
post #4 of

Industry standard for a slice in North America is 1"x2"x4".

Some choose to go larger, and in some areas, like Australia, they are smaller, 1"x1"x4" I believe.

 

Everyone has a different system when it comes to 3D carved cakes, mine have very little to do with serving size.

Eachna Posted 26 Feb 2014 , 8:58pm
post #5 of
Quote:
Originally Posted by scrumdiddlycakes 
 

Industry standard for a slice in North America is 1"x2"x4".

Some choose to go larger, and in some areas, like Australia, they are smaller, 1"x1"x4" I believe.

 

Everyone has a different system when it comes to 3D carved cakes, mine have very little to do with serving size.
 

 

Thanks for all the answers. My son and husband both think an 8" round cake has six slices. I think it's time to rein them in as far as portion size is concerned.

 

Edit: Strike that. We get 9 slices out of an 8" round cake. Still...the portion sizes are much too large.

BeesKnees578 Posted 26 Feb 2014 , 9:12pm
post #6 of

I did forget to add that when doing a carved cake, I charge per slice of the cake BEFORE any was cut away at a lightly reduced rate since in order to carve, it didn't need to be iced smoothly and look perfect. 

 

You have to take a really educated guess at how much you are carving out and how much you are leaving there to determine the servings.  You can sort of measure and divide by the size of the servings.  A bit o' math for ya!

 

Of course, a carved cake is so much more work and you end up adding on hrs and hrs of labor.  Therefore, they end up being much more than a regular cake for less servings.

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