I need your help in scaling down a wedding cake to feed 170-200 guests. The bride provided me with an example of the layout she'd like, which would feed about 266 guests. I just need to figure out which cakes can be made smaller to bring the count down. Any suggestions? Thanks a bunch, Laura
Using wilton's chart I am coming up with 186 serving with the top 174 w/o.
3- 6in layers at 12 serv/ea. 36
3-10 in at 24/ea. 72
1-14 in 78 serv 78
Thanks vrmcii. Hard to believe that there is such a big difference in serving portions. But I'd rather go with having too much cake than not enough.
Wilton's serving guide sizes seem to be the standard in my area.
Link to all four Wilton cake preparation and servings guides:
Unless you're also providing the cutting service, including a copy of indydebi's "illustrated how to cut a wedding cake" will guarantee the correct number of sliced servings: