Party Vs. Wedding Serving /cutting Sizes
Decorating By oceanspitfire Updated 18 Jun 2007 , 12:21am by indydebi
I'm feeling so overwhelmed with all the different schools of thought on cutting charts and sizes of servings. I think I might just give up ! LOL
Thus far all the cakes I've done have been for family and friends and as I'm approaching the event of going into business, I need tofigure this stuff out. I sort of had time on my side to do that, until I landed the opportunity for launch thing. You know where you have this great opportunity to kick off business and you cant turn it down. Because it only comes once a year. Well yeah, it's my nephew's big year-end scouts party on Tuesday and I had a realy small window to say yes or no (less than a week). I designed the cake and showed sketches and got the go ahead so guess what I'm working on all weekend lol.
The thing is, this is being done at cost and I get to leave business cards. And I know i'll get gigs out of this.
My sense of overwhelming is taking over though because I'm wanting to have a 'standard' chart for myself for serving sizes. So I'm sitting here for half an hour sketching out possible serving sizes (it's going to be 4 separate 9 inch round layer cakes- for 60 people). I see 'wedding' vs 'party' a lot- what's the diff?
Can I cut 2 inches in and around (smaller inner circle) on party cakes, and then slice those, or is that only a wedding procedure? Cause my design requires 4 round cakes, and cutting a round cake into 12 regular 'pie slice' shapes would only give me 48 servings. I need 60.
HELP before I call back and tell them to go get the store cake instead! LOL
I use Earlene's chart for weddings http://www.earlenescakes.com/ckserchart.htm
And the Wilton party chart for all other cakes (slightly bigger slices) http://www.wilton.com/cake/cakeprep/baking/times/party_2inch.cfm
And I have never had anyone tell me they didn't have enough cake.
Your cakes should be cut like wedding cakes and you'll have plenty.
http://cateritsimple.com/_wsn/page19.html
Above is a pictorial from my website showing how to cut a round cake and NOT use the dreaded circle method. Much easier to do and more importantly, much easier to explain to a client on how to do it.
Whatever size you decide to use, I recommend that you pick one and stick with it. I use the Wilton wedding cake chart to determine servings per tier and I charge per serving. If they choose to cut them bigger, then go at it. But if that means the cake designed for 100 will only serve 75 when cut THEIR way, then they need to buy more cake to be able to feed all 100 guests.
I use the servings to determine the price and to give them a GENERAL IDEA of how many they can feed. How they cut it is up to them.
VERY good point. I think a lot of people stress here about "but people want bigger servings." That's fine. But then they need to PAY for MORE CAKE!
I know. Some people want 5 chicken strips in their KFC meal, but it comes with three. If they want more chicken, they have to pay for it. Whining to KFC about "that's too small a serrrrrrrr-vingggggggg" wont' get you 2 pieces thrown in for free.
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