i got a cake order today for 25 people...i usually give a 10 inch 2 layer cake. but i'm begining to think that the 10 inch is too small. what size would you give for that amount of people?

That's more than enough!!! I made a 9" round..it was a 3 layer and we had 15 adults over...more than half was left over...

I'm making a 12" two layer for 20 people but that might be overkill....I was afraid of the 10" being too small.

If the cake is the only dessert, then I'd make it bigger. At weddings people expect small pieces of cake, but at a Christmas party I'd want a good sized slice. mtcw

not having enough cake is like my worst nightmare...so i think i'm going to go with a 12 inch. but then i think i'm selling myself short if i give them more cake for less money.

It's getting harder and harder to know how much to "really" make what with the no-carb or "I'm on a diet" or I don't eat sugar etc. crowd. So often make one big enough for all to have a piece only to have lots left over.

I usually just trace the pan size I was considering making onto a piece of plain paper. Then, keeping in mind the thickness of my cakes, I will just mark off on the paper the size servings I plan to cut to see if there is, in fact, enough cake. I have found that I ALWAYS overestimate--there are always the people who won't eat cake, even if it IS the only thing being served, and then others who want such a teeny tiny slice it's not even worth mentioning. Anyway, marking it out works for me--at least I deliver the cakes knowing I've got enough just in case this is the one time everyone wants a BIG piece!

Edited to add: Duh! I didn't realize this was for a client! Then I'm with Mrs.Missey--I tell them the size serving and let them decide if they need bigger servings or not. I'm sorry--I thought you were just bringing a cake somewhere just because.

More than likely the 10" 2-layer would be enough, but I'm with you... I over kill.. I'd just do the 12" 2-layer to make sure I had plenty. Good luck!

If you suggested the 10in and already quoted a price, then I'd just leave well enough alone. You don't want them to think that they can get a bigger cake for the same price.

I think a 10" is more than enough. If you're really not sure, ask your client what she would prefer and give her price options. Make sure you tell her that a 10" cake will serve 30 1"x2" slices and that you can give her a diagram that will show her how to cut it to get that many, or would she like to get a 12" at such-and-such a price so she has more cake.

i quoted her the priced based upon her saying that she was serving 25 people. but after i got off the phone i was thinking about how some people cut big pieces of cake and then i started wondering...what if? i'm going to give her the 10 inch and also give her a cutting chart of a 10 in cake. do any of you give a cutting chart along with your cakes or do you just give the cake going along with the price or number of servings?

I'd definitely give a cutting chart. Recently, I made a 12" cake for a party with 30 guests. I expected there to be a lot left over. But the person cutting the cake cut it like a pinwheel so there were barely enough pieces to go around! I had intended to cut the cake myself so that each guest received the 1x2 slice but when the hostess started cutting I didn't want to correct her in front of everyone.

Has anyone ever had the problem where the client felt was upset b/c they thought you gave them a cake that was too small? I'm just getting started and I'm really worried about that happening!

yes, i've had that problem...it seems like even when clients ask for a cake that is not going to feed alot of people they are expecting a "costco" size cake.

I usually tell people up front that the number of servings is based on very small slices and give them examples and make my suggestion on size. They make the final decision, so it is on their shoulders if they didn't order a big enough cake!

I usually make a 11x15 inch cake for 25-35 people! No one I know really cuts the cake according to the Wilton way! The people I know take pretty good size slices. It depends as well on what the occasion is. If it is for a shower/anniversary/wedding I definately use the smaller size portions!


Amy

yes, i've had that problem...it seems like even when clients ask for a cake that is not going to feed alot of people they are expecting a "costco" size cake.

There are (at least) 2 different ways you can cut a cake, and I've attached links to both. I've used the first, but the second may be easier for a customer. Just make sure she knows what size they're based on.

http://www.felpausch.com/Bakery/assets/pdf/FelpCakeCutting.pdf

http://www.earlenescakes.com/cakeservinst.htm

*edited to add a third site:
http://www.baking911.com/cakes/cutting_guide.htm