Accounting For Lost Slices With Sps?

By rica827 Updated 13 Aug 2013 , 9:55pm by mollineau

rica827 Posted 13 Aug 2013 , 2:31pm
post #1 of 10

When figuring out serving sizes, how do you account for some lost slices due to the support system? Do you average one slice lost per dowel? This is my first time using a stacking system and I'm not sure how to figure out the actual serving sizes. The number of guests is 150-160, so I was going to offer a 14, 12, 10 = 172 guests, or 14, 12, 8 = 158.

9 replies
ddaigle Posted 13 Aug 2013 , 2:33pm
post #2 of 10

I never figure in any lost slices due to any type of support system I use.

mollineau Posted 13 Aug 2013 , 2:45pm
post #3 of 10

Why don't you google serving by cake size for example 10in 2 pound cake serves ex amount of people and so on http://eHow.com look for cake calculator or wedding cake calculator

LoveMeSomeCake615 Posted 13 Aug 2013 , 2:50pm
post #4 of 10

We don't figure lost slices for the support system either. I don't think any support system is going to sacrifice enough cake for it to make a difference.

ddaigle Posted 13 Aug 2013 , 2:57pm
post #5 of 10

I also start all of my tiered cakes with a 6".   I think anything bigger looks dumb...unless there is a specific large topper.  In starting your top tier off with a 6" you will need a 4 tier cake...a 6/9/12/15 is the closest you are going to get and it serves 190.   A square tiered option would be 6/10/14 which gives you 166 servings.

LoveMeSomeCake615 Posted 13 Aug 2013 , 3:10pm
post #6 of 10

I agree with ddaigle (again! ). We sometimes will start a tiered cake with an 8 inch, but really prefer not to. Definitely would not start it with a 10 inch! It makes the cake look squatty and just weird, IMO.

rica827 Posted 13 Aug 2013 , 3:58pm
post #7 of 10

Does anyone know where I can find a serving chart for an odd size like 15"? I've been using Wilton and they only provide serving sizes for even numbered pan sizes, other than a 9 inch.

CWR41 Posted 13 Aug 2013 , 6:49pm
post #8 of 10
Quote:
Originally Posted by rica827

When figuring out serving sizes, how do you account for some lost slices due to the support system?

If you're using the Wilton wedding chart, the lost servings are (for the most part) already built in.  If you compare to actual servings based on volume, you'll find the Wilton servings seem to take this into consideration.  For example, Wilton's chart shows a

14" square [98] x 10" round [38] x 6" round [12] serves 148, yet actual volume servings are

14" square [98] x 10" round [39.26] x 6" round [14.13] totaling 151.4.

No need to deduct additional servings for support systems when using the Wilton chart.

Sassyzan Posted 13 Aug 2013 , 8:29pm
post #9 of 10

A

Original message sent by CWR41

If you're using the Wilton wedding chart, the lost servings are (for the most part) already built in.  If you compare to actual servings based on volume, you'll find the Wilton servings seem to take this into consideration.  For example, Wilton's chart shows a 14" square [98] x 10" round [38] x 6" round [12] serves 148, yet actual volume servings are 14" square [98] x 10" round [39.26] x 6" round [14.13] totaling 151.4.

No need to deduct additional servings for support systems when using the Wilton chart.

Wow thanks for this! I always worried about that. And if you ever need to trim the edges or anything. Good to know there is a bit of wiggle room!

mollineau Posted 13 Aug 2013 , 9:55pm
post #10 of 10

Nice!!!