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who's wedding cake serving chart do you use?

post #1 of 63
3/25/07 at 7:19pm
Thread Starter 
i was going to update my prices...and make a chart easier for the customers to understand...

i've been using the same chart for years....i think my old partner got it off of wilton.

well i started looking around online and the servings really vary alot.

for instance....on my chart it says a 6-10-14 serves over 150.

on earlenes site it says that size serves roughly 105...which really now i take time to think about it sounds more realistic.

i think i might revamp everything and start going by her chart.

what do you guys do?
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post #2 of 63
3/25/07 at 7:23pm
I made my own serving chart loosely based between Wilton and Earlene's numbers.

The cakes that give me a hard time are the big ones. I'm not really quite sure what a 16 inch round really serves acurately.

Great question.
Angie
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post #3 of 63
3/25/07 at 7:27pm
I went with Earlene's, because Wilton's servings seemed tiny. In my family at least we serve large pieces, lol.
Why are fools and fanatics always so certain of themselves, but wiser people are full of doubts?
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Why are fools and fanatics always so certain of themselves, but wiser people are full of doubts?
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post #4 of 63
3/25/07 at 7:30pm
I use Earlene's chart--we like bigger pieces of cake too
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My 14 year old golden fur baby. If you think this is funny you should see the rest of the baby album!
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post #5 of 63
3/25/07 at 7:30pm
That's a really good question, but sadly, I am no help. I have the same dilema with so many different serving size charts. You don't want to short change your clients, but you definately don't want to undersell yourself!! I'm sure some of our great CC members will kick in and add input soon.
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post #6 of 63
3/25/07 at 7:38pm
This is a really hard question, and I'm interested to hear what everyone else thinks. I have been using the Wilton chart for wedding cakes, but I agree that it isn't realistic. Who is going to serve those tiny little slivers?? But the bad part about using a lower serving guide is that you get paid less if you charge by the serving.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #7 of 63
3/25/07 at 7:39pm
No idea either but I have to agree with above. I was just looking at the Wilton chart and thinking "WOW who are these people?!?!?!?!" icon_eek.gif

In my family we eat alot of stuff we like and feeding over 20 people with an 8in. round is ..well as scary as it is laughable!


~Alicia
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post #8 of 63
3/25/07 at 7:46pm
Quote:
Originally Posted by NEWTODECORATING

I use Earlene's chart--we like bigger pieces of cake too



Hello, I am so new at this and would love to know how to access Earlenes chart?

Thanks so much!
~Stephanie ~
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~Stephanie ~
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post #9 of 63
3/25/07 at 7:59pm
Quote:
Originally Posted by FaithsPlace

Quote:
Originally Posted by NEWTODECORATING

I use Earlene's chart--we like bigger pieces of cake too



Hello, I am so new at this and would love to know how to access Earlenes chart?

Thanks so much!



Here is her site. She has a lot of helpful information!
http://www.earlenescakes.com/index1.htm
Why are fools and fanatics always so certain of themselves, but wiser people are full of doubts?
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Why are fools and fanatics always so certain of themselves, but wiser people are full of doubts?
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post #10 of 63
3/25/07 at 8:01pm
maryjsgirl--you beat me to it icon_lol.gif
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My 14 year old golden fur baby. If you think this is funny you should see the rest of the baby album!
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post #11 of 63
3/25/07 at 8:03pm
Quote:
Originally Posted by Melvira

I have been using the Wilton chart for wedding cakes, but I agree that it isn't realistic. Who is going to serve those tiny little slivers?? But the bad part about using a lower serving guide is that you get paid less if you charge by the serving.



Acording to Earlene's chart a 10" round serves 30, a 6" round serves 8

Wilton chart 10" round serves 48, and a 6" round serves 16

I have personally measured the cakes and Wilton's chart is true. I show the customer the serving size and it is up to them to decide if they need to go to the next size up. We have served tiered cakes at our parties and the serving sizes are perfect. If someone wants seconds they will come back.

A 6" & 10" tiered-fondant covered cake at $3 pp

38 x $3= $114 Earlene (I don't know how much she sells her cakes for)
64 x $3= $192 Wilton (I start fondant cakes at this price)

The price per serving would need to go up if I use the Earlene chart
and that sounds worse to the customer.
For me I need to make $$ for the time I invest.

mpc
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post #12 of 63
3/25/07 at 8:24pm
Quote:
Originally Posted by mypastrychef

Quote:
Originally Posted by Melvira

I have been using the Wilton chart for wedding cakes, but I agree that it isn't realistic. Who is going to serve those tiny little slivers?? But the bad part about using a lower serving guide is that you get paid less if you charge by the serving.



Acording to Earlene's chart a 10" round serves 30, a 6" round serves 8

Wilton chart 10" round serves 48, and a 6" round serves 16

I have personally measured the cakes and Wilton's chart is true. I show the customer the serving size and it is up to them to decide if they need to go to the next size up. We have served tiered cakes at our parties and the serving sizes are perfect. If someone wants seconds they will come back.

A 6" & 10" tiered-fondant covered cake at $3 pp

38 x $3= $114 Earlene (I don't know how much she sells her cakes for)
64 x $3= $192 Wilton (I start fondant cakes at this price)

The price per serving would need to go up if I use the Earlene chart
and that sounds worse to the customer.
For me I need to make $$ for the time I invest.

mpc



Actually if you are charging per serving then the cakes would cost the same regardless of which serving sizes you use. 100 serving for $3.00 will always be $300 whether it's being made with two tiers or three.
Why are fools and fanatics always so certain of themselves, but wiser people are full of doubts?
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Why are fools and fanatics always so certain of themselves, but wiser people are full of doubts?
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post #13 of 63
3/25/07 at 9:25pm
Quote:
Originally Posted by maryjsgirl



A 6" & 10" tiered-fondant covered cake at $3 pp

38 x $3= $114 Earlene (I don't know how much she sells her cakes for)
64 x $3= $192 Wilton (I start fondant cakes at this price)

The price per serving would need to go up if I use the Earlene chart
and that sounds worse to the customer.
For me I need to make $$ for the time I invest.

mpc



Actually if you are charging per serving then the cakes would cost the same regardless of which serving sizes you use. 100 serving for $3.00 will always be $300 whether it's being made with two tiers or three.[/quote]


So, I can say an 8, 12, 16 serves 100 or I can say a 6, 10 serves 100.
No offense but your post doesn't make sense when you divide the cake up into equal portions. Each cake size will equal a different amount of servings and if you multiply that by $3 each cake size will cost a different price.

I'd rather get paid $192 over $114 for the same size cake any day.

If you choose Earlenes chart for larger portions or Wiltons chart for smaller portions, the cake size remains the same it is divided up differently.

I have had to argue this FACT many times with my husband.
mpc
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post #14 of 63
3/25/07 at 10:42pm
Thread Starter 
you make some good points MPC.

i've been using that chart a long time now, maybe i should keep it.

plus i guess everyone knows at a wedding you don't get a big ole hunk of cake anyway.
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post #15 of 63
3/26/07 at 5:05am
Quote:
Originally Posted by maryjsgirl


Actually if you are charging per serving then the cakes would cost the same regardless of which serving sizes you use. 100 serving for $3.00 will always be $300 whether it's being made with two tiers or three.



I'm with mpc on this one because you have to take into account that there ist a tired cake that will serve exactly 100 people. For example, using Earlene's chart, you have to ask the bride if she wants a cake that serves 95 or a cake that serves 115. One will never have an exact number of servings.
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