Originally Posted by Melvira
I have been using the Wilton chart for wedding cakes, but I agree that it isn't realistic. Who is going to serve those tiny little slivers?? But the bad part about using a lower serving guide is that you get paid less if you charge by the serving.
Acording to Earlene's chart a 10" round serves 30, a 6" round serves 8
Wilton chart 10" round serves 48, and a 6" round serves 16
I have personally measured the cakes and Wilton's chart is true. I show the customer the serving size and it is up to them to decide if they need to go to the next size up. We have served tiered cakes at our parties and the serving sizes are perfect. If someone wants seconds they will come back.
A 6" & 10" tiered-fondant covered cake at $3 pp
38 x $3= $114 Earlene (I don't know how much she sells her cakes for)
64 x $3= $192 Wilton (I start fondant cakes at this price)
The price per serving would need to go up if I use the Earlene chart
and that sounds worse to the customer.
For me I need to make $$ for the time I invest.