How Do I Know What Size Cake To Make??
Decorating By PrettyInPink22 Updated 21 Mar 2007 , 3:58am by nefgaby
I'm planning on doing a 3 tier cake for a party with approx 50-60 people. We'll probably cut what I think are called party slices (regular triangle pieces). So, how do I decide how big the tiers need to be?
Thanks!
Amanda
I believe Wilton has a guide on its web site for party slices.
In fact, here is the link:
http://www.wilton.com/cake/cakeprep/baking/times/party_2inch.cfm
http://www.cakecentral.com/article14-Cake-Baking-Cutting--Serving-Guide---2-in-Deep-Pans.html
hope that helps a little...there is also a list for 3" deep pan sizes halfway down on the articles tab page
Here is a link to a topic previously discussed in the forum. It has lots of links to serving charts and such. Hopefully you can find yourself a decent serving chart and work it out from there. Remember which chart(s) you like so you can use them many, many more times!!!!
http://forum.cakecentral.com/cake-decorating-ftopict-63451-serving.html+chart
I'm planning on doing a 3 tier cake for a party with approx 50-60 people. We'll probably cut what I think are called party slices (regular triangle pieces). So, how do I decide how big the tiers need to be?
Thanks!
Amanda
once you get to the 8" and larger size, you dont want to cut triangles, or the serving chart wont work as accurately and the slices will be very thin and fall apart, its nicer to have a good chunk of cake to stick your fork into, an easy way to do it is just to slice across (as if it was a square) and then cut rectangles from there. i think it was abodessa and indydebi (sorry if i butchered the spelling of these usernames!) who posted about this several months ago. i have been doing it that way and i really like it! less mess and confusion...the end pieces might be an odd shape but its only a few that will look like that.
I'm planning on doing a 3 tier cake for a party with approx 50-60 people. We'll probably cut what I think are called party slices (regular triangle pieces). So, how do I decide how big the tiers need to be?
Thanks!
Amanda
.... i think it was abodessa and indydebi (sorry if i butchered the spelling of these usernames!) who posted about this several months ago. i have been doing it that way and i really like it! less mess and confusion...the end pieces might be an odd shape but its only a few that will look like that.
PrettyinPink, there are pictures of what Melysa is referring to in my photos ... page 3 ..... the last 6 pics. The size you see me cutting them are my wedding cake slices .... you would cut them a bit wider for party slices.
Melysa, I can't believe you remembered that thread! You must be no where NEAR as old as *I* am! 
This is what I go by with the round pans. HTH
4" - 4 party/ 6 wedding
6" - 8 party/ 14 wedding
8" - 12 party/ 24 wedding
9" - 16 party/ 28 wedding
10" - 24 party/ 38 wedding
12" - 30 party/ 56 wedding
14" - 40 party/ 75 wedding
16" - 60 party/ 100 wedding
Ohh, forgot to add, my cakes are pretty tall, over 4", sometimes close to 6".
I have always used the Wilton serving chart but on the bigger size cakes I plan on at least 10 less than Wilton shows for wedding & party servings. Everyone I know always cuts larger pieces & I want to make sure they have enough cake.
This is what I go by with the . HTH
4" - 4 party/ 6 wedding
6" - 8 party/ 14 wedding
8" - 12 party/ 24 wedding
9" - 16 party/ 28 wedding
10" - 24 party/ 38 wedding
12" - 30 party/ 56 wedding
14" - 40 party/ 75 wedding
16" - 60 party/ 100 wedding
Ohh, forgot to add, my cakes are pretty tall, over 4", sometimes close to 6".
These are the sizes that I was leaning toward. 
I guess the bottom line is whether the customer thinks their cake was the right size. I have 3 multi-tiered cakes coming up and have really been stressing about the serving size issue.
I'm planning on doing a 3 tier cake for a party with approx 50-60 people. We'll probably cut what I think are called party slices (regular triangle pieces). So, how do I decide how big the tiers need to be?
Thanks!
Amanda
.... i think it was abodessa and indydebi (sorry if i butchered the spelling of these usernames!) who posted about this several months ago. i have been doing it that way and i really like it! less mess and confusion...the end pieces might be an odd shape but its only a few that will look like that.
Melysa, I can't believe you remembered that thread! You must be no where NEAR as old as *I* am!
you know why i remember it? because i was desparately trying to figure out how to cut my first wedding cake!!!! the wedding was a few weeks ago, and i cut it the way you described, liked it much much better than the wedges....i have actually done it that way pretty much since we did that thread. thank you!
This is what I go by with the . HTH
4" - 4 party/ 6 wedding
6" - 8 party/ 14 wedding
8" - 12 party/ 24 wedding
9" - 16 party/ 28 wedding
10" - 24 party/ 38 wedding
12" - 30 party/ 56 wedding
14" - 40 party/ 75 wedding
16" - 60 party/ 100 wedding
Ohh, forgot to add, my cakes are pretty tall, over 4", sometimes close to 6".
These are the sizes that I was leaning toward.
I guess the bottom line is whether the customer thinks their cake was the right size. I have 3 multi-tiered cakes coming up and have really been stressing about the serving size issue.
a while back there was someone here who posted a picture of a wooden "slice of cake" as a demonstration of his/her cake serving sizes. it was just a block of wood painted to look like a slice of cake. i thought it was so clever because they could actually take it out and hand it to the customer to show them, this is how big my peices are- its easier than saying 1x2x4...and having them grasp it.
but you are right, in a way it does depend on if the customer thinks its the right size. when they order a cake, you can explain, based on this size...X....you will be getting X amount of servings. you could even photo copy a cutting chart and include it with the cake if it makes it easier. that way they will not be expecting something different and be disappointed. i do love the idea of the block of wood....!
Hi. When I bake a cake for a party/pinata I usually serve the following, I already checked with the places where they sell cakes commercially.
11 inches for 25 servings
12 inches for 40 servings
14 inches for 60 servings
16 inches for 80 servins
regarads Grace
Thank you all SO much for all your help!! All of the info is very useful
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