Originally Posted by maryjsgirl
Actually if you are charging per serving then the cakes would cost the same regardless of which serving sizes you use. 100 serving for $3.00 will always be $300 whether it's being made with two tiers or three.
While that is technically true... 100 servings will always cost $300 at $3 per serving, the point is, if you use Earlene's guide, you are making a LOT more cake! I'd rather make $300 on a three tiered cake, then on a six tiered cake, if you get my meaning.
With Earlene's guide you are putting out more for ingredients and your effort. Not to say it shouldn't be used, I was simply stating that Wilton's will make you more money. I always tell the brides the amount of servings by Wilton, and charge them for that amount, then I tell them if they'd like to serve larger servings they should consider ordering extra cake.
Originally Posted by mypastrychef
We have served tiered cakes at our parties and the serving sizes are perfect. If someone wants seconds they will come back.
Although I totally understand what you are saying, if you order 300 servings because you are expecting approximately that many guests, but 100 people take seconds because the pieces are small... well you get where I'm going with that! Where the difference really comes into play is what else they are serving. One of my first questions when determining how much cake they need is, "What else are you serving?" If it's a huge meal, then the little slices really are perfect. If it's just appetizers or something like that, the cake needs to be a little bigger because people are going to eat more. And, honestly, it depends on the family. While the more modest slices are great for some people, there are others that will never be satisfied with a 1" by 2" slice of cake. To them that's just a tease!