Howdy everyone!! I am making a price guide to keep with a chart for round cake sizes with their servings and prices. Well I made a post about 14" round servings and got a couple responses. So I tried looking up other sites which all had way different serving suggestions. What I have found is :
Rezzycakes 6" serves 6-10
8" serves 10-15
10" serves 15-22
12" serves 25-32
14" serves 35-40
Earlenes Cakes 6"- 8
8"-15
10"-30
12"-45
14"-65
Wiltons 6"-12
8"- 24
10"-38
12"-56
14"-78
I know everyones is going to be different, naturally but what is the best method or chart to go by? What do you all use if they are different from these?
It depends on the area where you live and it the cake is going to be the only thing there to eat. I use Wilton the most. But they are very small slices and where I live the cake eaters here cut large. Big eaters.
Well I know that the serving size does vary between wedding slices and party cake slices. So you will get more from the 10" wedding than the 10" party cake. Also depends on the layers. Wilton does have chart on both wedding and party slices based on the 2inch and the 3 inch pan.
I have gone by that and have been ok.
I like this one:
http://www.diy-icingcentre.co.uk/hints.cfm
good decent sized slices done in 3" deep pans.
Thanks emmascakes! I dont know which one to go by, the fruit or sponge? I need to work on this a bit it looks like! I will probably chart Wiltons for wedding servings and calculate my own for party servings. It is so confusing because I want it to be as accurate as possible! Thanks for your help!
Try using 3 servings per cup of batter for party cakes, and 3.5 to 4 servings per cup of batter for wedding cakes. (If there is alcohol being served at the wedding, I've been told to cut back on the number of cake servings, as people who are drinking aren't eating!) I use the "servings per cup" as a general guide, and adjust it per the customer's wishes.
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