Hey all!
I am doing a wedding for 350 people. I am doing a 5 tiered cake and that only serves i think like 194...so the bride said to just do sheet cakes to hide in the back room. I dont want to sound silly, but the sheet cakes i make are only 2 inches high...so do i need to stack 2 for wedding purposes? It just seems like a ton of cake to make 6 sheet cakes instead of the 3 i was planning on.. Let me know what you all think please!
Thansk!

What size pans are you using? 5 tiers (top saved) I would think would serve more.

I personally make the kitchen cakes similar to the main cake. So I would fill and stack two of your sheets. However, a 1/2 sheet (15x24 or so)can serve 180 1x2x4 servings. Quarters (8x12) about 48

It's 6 of one and half dozen of another......

12x18 serves 54 (single layer, 2x2 pieces)....you would need to bake 5 of these to make up the 250 serving difference.

24x18 serves 108 (single layer, 2x2x pieces)....you would need to bake 5 of the 12x18 sheets to make these.

12x18 serves 108 (double layer, 1x2x4 pieces).... you need to bake 5 of the 12x18 sheets.

24x18 serves 216 (double layer, 1x2x4 pieces) .... you would need to bake 5 of the 12x18 sheets.

So no matter how you stack it, you're still making the same number of cakes.


A 16/14/12/10/8 round serves 296, per the wilton wedding chart. A 14/12/10/8/6 square serves 270, per the wilton wedding chart. How many people did she invite? Under my 60% rule, only 60% of the actual number of people invited will show up. Did she really invite 600 people to be expecting 350 to show up?

Thanks so much everyone!
I am making a 6, 8, 10, 12, 14 (bride keeping the 6). So that makes 196 servings. I was going to make 3 sheet cakes to serve the other 154 guests. I just didnt know if I bake 2 sheet cakes and stack them to make it count as 1 cake....

Thanks!

Oh and its only 350 guests....

thanks!

For wedding sheet cakes, I always stack two sheets with one layer of filling, for a 4-1/2" deep cake.

I do 12 x 18 sheets, two layers, to feed every 96 or 98 servings, and I charge $0.25 less per serving, only because I'm not having to torte and add the extra other layers of filling.


I always do the math for them to show them that they're not saving a ton of money by doing it that way--I'd rather have them just spend the extra and get a whopper stacked cake to serve everyone, but some really insist.

hope that helps

Oh ok, thank you so much everyone..now i can quit worrying!

OMG - I hate to say this, but indydebi - you read wrong!

She only needs the sheet cakes to serve 156 - not 250! (350-194=156)

Also, even if you use Earlene's cake servings a 16/14/12/10/8 would serve 245, leaving you to make only sheet cakes for 105.

look at you - trying to make her more than she has to!

however, your theory is right - however you divide it it'll be the same number of sheet cakes.

Just did a wedding this week-end for 200 hungry, hungry people. I had a 5 tier cake (three were dummy layers) and 2 double 21 1/2 X 12 sheet cakes. The crowd ate the two sheet cakes which were 4 inches plus the filling and icing. I divided each of them into thirds, lengthwise, and got 60 lovely slices out of each plus the groom's chocolate cake, which served 60, plus the two layers of the 5 tier cake which served 30... there was nothing left. I do not know why because they had so much food before the cake and it was all gone. When you have college students attending in large numbers, you will have more eaten. I feel you should know the type of crowd the is invited. On my contract, I have the number of adults, students, and children... it helps in the determination of just how much to make.

60 servings from a 4' tall 21.5x12" cake? Thems musta been some big servings.. That would feed at least 100 wedding sized (1x2x4) servings..

I hate doing kitchen cakes.. I'd rather make a mutha of a cake..

"They are welcome to cut it any dang size they want, but if they plan to eat like Jethro Bodine, then they better plan on buying twice as much cake. I'm not eating the expense just becuase they eat like Jethro."


You crack me up indy!

The slices were the perfect size for the wedding, as I charged $5.00 a slice for the fondant 5 tier with the dummies (30 servings only). The butter cream sheet cakes were $3.50 a slice, so I did not lose any money. Besides the cake baker/decorator, I was the caterer for this particular wedding reception as well as their rehearsal dinner (they really like the way I cook ) If they had been strangers, instead of church family, believe me, the slices would have been the same price, but smaller in girth

... just do not panic when you do a big celebration. You should be celebrating that the people chose you to do it! Do not stress... I even had a wedding where I dropped the cake as I was preparing to deliver it. So, in 6 hours, I had to start all over again. Now, that was stress! Has anyone else had a disaster like that?

What did you charge to cover the dummies?

Oh, the cake was a very simple design... she did not want anything by ivory fondant and no decorations. Only a monogram... so it was a very simple cake (she had the florist bring me flowers to place on the cake). The dummies were included in the price because it was part of my church family... I made a great deal of money with the whole package, so everyone was happy. The dummies are a pain... I would rather have cake any day!