I always get nervous that the cake won't feed the amount of people requested. Even more so when its being cut by the customer not a venue. It will be double layer w/ filling. I usually go by Wilton, but most of the time you are either way over or under servings......HELP!!!

My serving size is 1x2x4 (standard industry serving - which is the wilton wedding chart - their party chart has larger servings) If the customer wants to serve larger peices then they need to order more servings.

For 50 servings in a square cake I would use a 6/8
6 = 18 servings
8 = 32 servings

I use these guides and they haven't failed me.

http://cakecentral.com/articles/74/cake-baking-cutting-serving-guide-2-in-deep-pans

http://cakecentral.com/articles/75/cake-baking-cutting-serving-guide-3-in-deep-pans

Good Luck

It's important to tell/provide a chart on how the cake should be cut to get the required no. of servings, that way they can't blame you if they cut it wrong and run out.

KsCakes09, I feel the same way you do about the wilton charts. Especially when the cake is being cut by "non-professionals". What I have begun doing is averaging out the wilton wedding and party charts. What I mean is, (for example)if the party chart says 24 and the wedding chart says 36, I split the difference and figure that the cake will serve about 30.

Agree with the above numbers that a 6/8 would be sufficient. However when I have a client who wants EXACTLY those servings, I always offer them the choice:

"A 6/8 will serve exactly 50 people when cut in the industry standard 1x2x4. If you think your family might cut them a little bigger, you might consider a 6/10, which will serve 62 standard servings. Which do you prefer?"

I'd say 99.9% of the time, the client goes with the bigger cake (and I make more money).