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What size pans was this cake made from?

post #1 of 9
Thread Starter 
Can anyone tell me what size pans and dummies may have been used to make this cake?
Thanks!
LL
post #2 of 9
Based on the size difference I would say 12,10,8, and 6.
post #3 of 9
Thread Starter 
Thanks. That's what I thought too but I want mine to be able to serve 125 and these size pans won't do. I need to go a little larger. But I'm wondering if I use a 14 if I can make my sizes look in proportion.
post #4 of 9
I think it would look fine since they are separated tiers...it will vary slightly from the photo, but I don't think it would look off!
post #5 of 9
6-8-10-12 will serve up to 130 if you use the top tier and the Wilton servings chart. You should be okay with that size for 125 guests, I do that for weddings for that guest count all the time and the brides even save the top tier. You need about 80% of hte total guest count for the number of wedding cake servings. Here's a chart that I put together and happens to have gone up on my blog today...http://www.acaketorememberva.blogspot.com/2012/02/cake-serving-chart.html
post #6 of 9
Thread Starter 
Thanks costumeczar. I usually use the one from Earlene's and yours is close to hers in servings. As for the cake, I'm afraid the 12 inch bottom may not be as big as I want it to be. It may not be as dramatic as I wish. icon_smile.gif
post #7 of 9
Quote:
Originally Posted by costumeczar

6-8-10-12 will serve up to 130 if you use the top tier and the Wilton servings chart. You should be okay with that size for 125 guests, I do that for weddings for that guest count all the time and the brides even save the top tier. You need about 80% of hte total guest count for the number of wedding cake servings. Here's a chart that I put together and happens to have gone up on my blog today...http://www.acaketorememberva.blogspot.com/2012/02/cake-serving-chart.html



I love your blog. icon_smile.gif Thanks for all you share!
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #8 of 9
costumeczar...thank you for your chart - I tried doing something similar to this and it was an epic fail icon_smile.gif If you don't mind me asking...how would you price out a cake when there is such a difference in the serving sizes? For example, say you charge $2.50/slice BC and the client wants a cake to feed 120 people, so you go with the 6-8-10-12. Your chart says 105-130 servings. Would you charge for the 105? The 130? The 120? TIA
post #9 of 9
I just did an average for each combination and did a price per serving for that to get the cost per cake. I don't care if they cut the cake into three servings or three hundred, it costs the same!
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