I've been thinking about making a SET size for my cake slices but I just cant come to a conclusion this is my research.
. 6" 8" 10" 12" 14"
(W)ilton 12 24 38 56 78
(E)arlene 8 15 38 45 65
(c)ollete peters 10 20 30 50 70
(c)ake sweets 10 20 35 50 70
(c)ake (s)uite 12 18 36 48 60
(6,8,10,12)
(w) 130 (E) 106 (c) 110 (c s) 115 (c suite) 114
(8,10,12,14)
(w) 196 (E) 163 (C) 170 (cs) 175 (csuit) 162
I'm thinking Colette peters in the most reasonable
* my chart is ghetto but its wouldn't accept it like i first put it in.
Good info. Looks like Collette does the 'average' thing. Example: The wilton chart says a 10" round serves 38. I tell people 25-35, so on the average, I guess I'm telling them 30 .... Collette's number.
Most people (customers) deal in round numbers anyway. I don't think I've ever had someone request a cake for 47 guests! 
Pssst! when trying to do a chart in here... put dots between the words:
Wilton ........8....10....12....13....15
Starbucks....8....15....17....19....37
Then hit "preview" to make sure it lines up like you want it to.
I couldn't think for the life of me how to seperate the numbers it just wasnt working... Your a smart one i tell you 
I use Wilton's servings for the most part. This is what most people will cut it by if not given a chart (heck even if given a chart!)
I however double checked all of my servings mathmatically. I used AutoCad to draw out all my sizes of cake at 4" deep and figured up the area of a slice of cake and then the area of the cake. .... Yes I know... I probably thought about it too much. But it comes fairly close to Wilton's.
The easiest thing about using the Wilton is that there chart is already written out to make it easier to just print it and give it to caterer. I'm serving a cake this Friday so I'm going to keep close attention to what I can get out of the sizes that I'm serving
The easiest thing about using the Wilton is that there chart is already written out to make it easier to just print it and give it to caterer. I'm serving a cake this Friday so I'm going to keep close attention to what I can get out of the sizes that I'm serving
The easiest way is to count the plates instead of trying to keep track of how many pieces you are cutting.
For example, the plates I get at Sam's come 70 to a pack, so I divide each stack in half. When each stack is gone, I know I've cut 35 pieces.
I know the Wilton chart uses what I refer to as "the dreaded" circle method. I use the "straight line" method: http://cateritsimple.com/_wsn/page19.html
if you do it by plates do you ever start off with the first 35 plates with bigger slices then the other 35.. I guess that neither here or there! now Im excited to see how I do. Thanks again! Thanks a bunch
if you do it by plates do you ever start off with the first 35 plates with bigger slices then the other 35.. I guess that neither here or there! now Im excited to see how I do. Thanks again! Thanks a bunch
Actually, the first ones are smaller than the ones at the end, until I see how it's going! But seriously, most of them are pretty much the 1x2x4 size.
Debi--I love your cutting method!
I always read all of the posts about serving size, as well as those about pricing and whether wedding and party pricing should be different. I'm left with a big blod og intertwined questions:
If you charge a flat $3 per slice, do you use wedding or party sizes? Is this how you charge less for a party cake, because there are fewer servings in ght same size cake? Let's say you think 1x2x4 is a bit small and you figure prices based on a larger serving size. How do you tell customers that even though your cake is more "per slice" they are getting more total cake for less money (assuming that is the case). I envision a price chart based on cake size followed by a spiel about this many slices cut the standard way, this may cut this way. But when people are trying to shop by price per slice, are your more generous serving sizes making you seem pricier than you are?
Sorry to ramble, but I'm trying to sort out the best way to communicate this 
I use the Wilton Wedding chart to determine pricing, not necessarily to determine number of servings.
An 8" round serves 24. x $2.50 = $60
A 10" round serves 38. x $2.50 = $95
Customer calls and needs a cake for 30 guests. They get the 10" round for $95. I tell them it will serve 25-35, depending on how they cut it.
I don't go into the cost per serving or how I calculate the cost. They could care less. They just want to know that they have enough cake and how much does it cost.
I will NOT sell a 10" cake for two different prices just because one person calls it a birthday cake and one person calls it a wedding cake. I'd hate to be you when you sell those two cakes to two ladies who live right next door to each other who start comparing notes on cake costs!
The 10" cake is $95....you are welcome to cut the pieces any size you want.
Ah, see, now that makes sense! Use Wilton size to determine price--same price for all. Then, use the "depending on how you cut it" line.
It's funny, I would never balk at $95 for a 10-in as part of a wedding cake. Yet, for a birthday cake (that you know will be cut into larger slices), it seems high. I need to get over that. And get over my Southern, you-must-provide-freakishly-large-servings mentality. Thanks for your infinite wisdom!
How much do you charge for a Sheet cake?what size do you use?
9 x 13 Wilton says serves 65
11 x 15 serves 90
12 x 18 serves 108
How much do you charge for a Sheet cake?what size do you use?
9 x 13 Wilton says serves 65
11 x 15 serves 90
12 x 18 serves 108
That's if it's two layers of sheet cake, so 4 inches tall - not the short 2" one torted. Those are pretty ridiculous servings. I've seen 52 for 9x13 and so on.
Melissa
I never do sheet cakes only for weddings. I couldn't imagine making 1 layer of cake and just frost with buttercream. Is that what a party sheet cake should be. I guess I was thinking you would cut that the layer in half and fill so its not 4" high but its filled. 52 slices for a 1 layer 9x13 cake. how much do you charge for that.
I never do sheet cakes only for weddings. I couldn't imagine making 1 layer of cake and just frost with buttercream. Is that what a party sheet cake should be. I guess I was thinking you would cut that the layer in half and fill so its not 4" high but its filled. 52 slices for a 1 layer 9x13 cake. how much do you charge for that.
If it is a torted/filled, that is considered to serve 24, not 52. It will serve 24 people with 2x2x2 inch slices (and a little wiggle room). If you were to cut it to feed 52, the slices would be 2x1x2 and that is REAAALLLLY little cake.
I charge per serving anywhere from $2.50 to $3.00 a serving, and a 9x13 filled, I charge $50.
Melissa
Yes.. for the sheet cake to feed 52 people it would actually be 2 separate sheet cakes on top of one another (possibly both torted) with filling inbetween the two being 4" tall.. not a single sheet cake torted and filled. The single sheet torted would still be cut 2x2 not 1x2x4 like a wedding cake.
I use the serving charts to determine price like indydebi does.. You can cut as many or as little slices from it as you want, but you are paying the price I calculate.
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