Wedding Cake - Servings Question - Add A Sheetcake?

Decorating By johnbailey64 Updated 28 May 2014 , 5:35pm by AZCouture

johnbailey64 Posted 22 May 2014 , 8:52pm
post #1 of 12

I was looking at servings for a 12,10,8,6 inch tiered wedding cake, which is about 130.

 

The bride asks for a cake tha serves 150, and the style she wants looks proportionally correct this size, I mean like the 2 inch difference in each tier, and an 8 inch on top just doesn't look right.. too big.

 

Would you call it close enough? Or add a 14inch on the bottom, which puts servings way over 200? Or just offer a sheetcake to fill in for extra servings?

 

Just thinking through this.  Your thoughts?

11 replies
Mel37 Posted 22 May 2014 , 9:33pm
post #2 of 12

AHi John, I think I'd agree with your plan.

I generally work to about 70-80% of guests actually eating wedding cake (an alarming amount can get left once the alcohol and evening dancing kicks in!) so would aim around that figure if it was me.

HTH :)

johnbailey64 Posted 23 May 2014 , 4:35am
post #3 of 12

Thanks so much for your response.

I decided to take a half sheet cake, just to be on the safe side. Much easier than trying to actually feed more with the brides cake.

Better safe than sorry. But I really think the Bride's cake will be enough.

cakebaby2 Posted 27 May 2014 , 11:05pm
post #4 of 12

Quote:

Originally Posted by Mel37 

Hi John, I think I'd agree with your plan.

I generally work to about 70-80% of guests actually eating wedding cake (an alarming amount can get left once the alcohol and evening dancing kicks in!) so would aim around that figure if it was me.

HTH icon_smile.gif

So true especially here in Scotland where the cake is cut just before the first dance by bride and groom. Then it vanishes offstage to the kitchen to be cut and reappear just before the first fight.

johnbailey64 Posted 28 May 2014 , 3:27am
post #5 of 12

lol, it was plenty. They ended up taking the sheet cake home uncut.

But - it gave me peace of mind so it was worth the effort.

AZCouture Posted 28 May 2014 , 3:59am
post #6 of 12

AYou charged for the extra cake right?

johnbailey64 Posted 28 May 2014 , 4:15am
post #7 of 12

No. I had already agreed on a price for the bride and the groom's cake before the issue started to bug me., Like I said, it was worth the peace of mind.

johnbailey64 Posted 28 May 2014 , 4:16am
post #8 of 12

Wedding Cake with Dipped Strawberries!

Smckinney07 Posted 28 May 2014 , 7:36am
post #9 of 12

AI mean no disrespect, but from your posting it seems you are a bit new. I get some basic info during phone calls or emails; such as event type, estimated guest count...

It might be helpful to keep a page in your notebook with serving sizes, I also keep pictures of variations of tiers & how many they serve. With dessert bars being big, at least in my area, I always recommend they take that into consideration & whether they'll be serving a meal.

Then I'd give them the option of going with the cake that serves x amount or x amount. They have up to 3/4 weeks to make any changes-this is also when their final payment is due.

Your job is to educate your customers and help them figure out what's best for their event. This might help you avoid giving away free cake.

Obviously, feel free to do what you'd like, I just think this might help in the future.

johnbailey64 Posted 28 May 2014 , 12:47pm
post #10 of 12

You are absolutely right! This is the first wedding cake I have done that was not for close friends or family, althought the bride is a friend of my sister. Thanks for the good advise. :-)

Dani1081 Posted 28 May 2014 , 1:12pm
post #11 of 12

John, your cake is beautiful! Great job! and I agree with you - better too much cake than not enough.  Especially if your bride paid for 150 servings....you should get what you pay for = 150 servings, not 130.  Gorgeous cake, once again! 

AZCouture Posted 28 May 2014 , 5:35pm
post #12 of 12

AOk, so the sheet cake wasn't free, it made the total the 150 she paid for, ok, that makes sense now.

Quote by @%username% on %date%

%body%