I know about Wilton's cake serving chart, and about Earlene's, but I still wonder about them being realistic. When someone cuts a cake, do they have any clue? I could send them a diagram, but I just worry that people don't get the amount of cake they thought they would....maybe that's just silly b/c I haven't had any complaints yet, but I'm just curious if anyone has a cake chart out there with serving sizes that the average person would understand.... does that make sense? anyone know of one?

(Right now I'm trying to figure out a cake for 25 people and a cake for 35 people - serving sizes and then the amount of fondant I need)

I think it's a good idea! Most non-cake people (or cake civilians as indydebi calls them) have no clue how to cut a cake!

I know Earlene's chart gives more generous sizes, but Wilton's seems to be the industry standard. Most caterers, etc. are trained to cut with the Wilton standard.

I use Earlene's chart because I think the Wilton portions are a little on the small side and I'd always rather give too much cake than not enough. The little bit of extra ingredients don't cost me that much and to me it's worth the peace of mind.

Most of the wedding cakes I do go to venues with a professional catering staff. In that case I don't worry about a cake cutting chart because any caterer worth their salt should know how to cut a wedding cake.

On the occasion that I sell a cake that will be served at an event that will not have a professional caterer, I do send a cutting chart, and explain to them in person, how the cake should be dis-assembled and cut.

Maybe you could direct them to IndyDebi's Web site... She has a Great "How to Cut a Cake" tutorial!

http://cateritsimple.com/_wsn/page19.html

Ah I have been to Indydebi's site - it's fabulous! However, I'm wondering if people would cut a cake for a children's party or something like that.....

Usually the cakes I do are for birthday parties or baby showers... I really don't do weddings. That's why I'm always so thrown off by the cake charts... b/c they really are looking at wedding cake slices. And, the events I'm doing cakes for aren't catered - so you're right, the people don't know how to cut the cake.

I do always tell them about dowel rods or non-edible parts.... but not specifically how to cut the cake....

I also don't know how many people have that lovely cake comb thing that indydebi has on her site... and I don't have one.... so I don't know - maybe I could tell them to use a butter knife or something?

But do you think Earlene's chart is accurate for "party serving size"? And her charts are for two layers right? (not tiers) - So if it says it feeds 10 - it means two layers with maybe some filling between, right?

I've started going by Indydebi's chart. I usually go by the party size since I mainly make party cakes. After the person tells me a serving size, I look at the chart & see which size(s) of cake are close to that number & give them a choice. Usually the serving size cannot match up exactly. I also tell them how big ea. serving is. It's up to them to divide up the cake so everyone has a piece.

Tell them the normal size of a serving and if they want bigger servings they need to order more cake which = more $ for you. They don't have to use a cake comb to cut the cake (just makes it easier), they can use their hand (gloved). I think Earleen's chart is accurate and I'm pretty sure it is for a 2-layer cake with filling. I haven't looked at it lately but I thought it was 4" tall just like the wilton site.

I have a 1"x2"x4" block of wood that I use as a cake slice "demo". I always show this to potential clients at their first consultation. I think it helps them visualize what I mean when I say "100 wedding cake portions". It helps them understand that they will get 100 pieces of cake that are the size of that block.

I think sometimes brides want to order 100 portions to feed 125p because they are picturing a wedge of cake like they get in a diner.

I like to use this to avoid any future confusion over what I meant by a "wedding cake portion".

I do too - got the idea from someone in the galleries - she painted them just like cake. It's a great visual. People have no idea how big a slice of cake should be!

every food item thing one buys has a serving size on it and how many that box contains. lets say a box of pastaroni has 6 servings of 1/2 a cup size. we all know that 1/2 a cup is not what we serve so we make 2 or 3 boxes up ( this is just an example i dont have a box to quote from).
So as long as you let your customers know what a serving size piece of cake is and how many this cake serves based on that then its up to them if they want to order a bigger cake. the visual of a cake slice or chunk 2x2x2 for a sheet cake is a great help. same principal as indydebi KFC story.

<...When someone cuts a cake, do they have any clue? I could send them a diagram, but I just worry that people don't get the amount of cake they thought they would....>
<...KFC determines a serving is 2 pieces of chicken. If someone habitually eats 4 pieces, they can NOT go to KFC to complain that the 16pc bucket didn't feed 8 people as KFC said. KFC is also not going to throw in more free chicken because the client says "Oh but I eat more than that!"...>

Yes! Indydebi is right on as usual!
Come on folks......we are not here to 'feed' the world cake. It IS suppose to be dessert - a sweet tidbit at the end of a full course meal.

<...have a 1"x2"x4" block of wood that I use as a cake slice...>
This is indeed very very helpful. I used styro instead of wood.

I always refer to them as the portion you are SUPPOSED to have when you eat cake, not the great American wedge. Always gets a laugh and get the point across.

You all are too funny Thanks for all of your help and suggestions!