I need help please. I have a request to make a wedding cake to serve
150.. i have no idea what size round cake pans to use. I have in my possession, 14 in, 12 in, 10 in, 8 in, and 6 in. do I split the cakes to make 2 layes, or bake 2 layers for each pan. I have stacked a small tier cake using dowels for practice. But now I am totally lost. I am charging $1.75 per slice as this is a friend. The cake will be simple; swiss dots and ribbon. something I am comfortable with.
Any help ideas would be greatly appreciated. The cake is due June 20th, no fillings.
Bonton

Based on http://www.earlenescakes.com/ckserchart.htm a 14, 12, 10, 8 would be 155 servings, w/ the 6" extra if they want a anniversary cake. Look up information on the SPS method for supporting the tiers - I just used it for the first time & it's truely the best!

The servings are based on a (roughly) 4" cake, so you would need to bake 2 of each size (assuming they're 2" pans). If you want to, you can tort each of the two layers & have 4 app 1" layers - some people prefer this look, some don't care..

Good luck!

Another chart is the wilton chart: http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm This is the one I use and what most wedding venues cut by. Earline's chart offers a slightly larger serving .... the 8/10/12/14 per the wilton chart will serve 196.

For cake for 150, I'd offer a bride a 6/8/10/14 (152); or 8/12/14 (15. This includes the top tier.

Here's how I cut the cakes to achieve these servings: http://cateritsimple.com/_wsn/page10.html

Here's what a 1x2x4 piece of cake looks like: http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1156785

When you say "no fillings", do you mean no fruit fillings? That you're just going to use regular icing between the layers? You DO plan to put 'something' between the layers, though, right?

I had a groom who was almost adament about not wanting filling, even tho' I tried to explain it was the "glue" that held the two layers together. With the bride's help we finally convinced him that this was how cakes were made.

Thanks idjitmom and indydebi for helping me out. It makes so much sense to me now, I just could not figure out those charts. Yes I am going to use buttercream between the layers.
Bonton

great post