What I don't like about Earlene's chart is that it doesn't follow it's own standards. For example, a 12" round pan has 45 servings, but suddenly when you put a 6" cake on top (that won't be cut because they're saving the top tier) the 12" is now worth 40 servings. I'm working on coming up with my own between Wilton and Earlene. I will share it when I'm done.

AThe guide that Wilton uses is the same guide that most formal catering halls use. So making cakes that yield larger servings will only result in giving away free cake. I used to feel the same way, but now that I mostly do cakes for the large catering hall events, I stick to the wilton charts. I use both who wedding cake and party cake chart depending on the event.

The visual with the slices last posted is really helpful!