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who's wedding cake serving chart do you use? - Page 3

post #31 of 63
How about if we charge by volume instead of by serving icon_smile.gif

Hmmm, more updates to my matrix. I just keep finding ways to add to it! I'm such an excel nerd... is it wrong that I get excited about that? icon_lol.gif
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www.selfservebaker.com
Decorating Supplies-cupcake inserts, fillings, boxes

Let God's promises shine on your problems. ~Corrie Ten Boom
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post #32 of 63
Quote:
Originally Posted by dodibug

Do you guys have a problem when the cake is being served by the reception site as far as how it should be served if you are using earlene's method? The wedding cake I did last year was served by the staff they automatically used the wilton method for serving(which I think most sites do). I'm just wondering if they would use a different method if you told them to.

Of course it's different if a family member/friend would be serving since the bride would have more control over that (one would hope anyway! icon_lol.gif )



I include the cake serving chart with the cake and place it so the person who is serving it has it. I also give the bride a copy of the serving she chooses and ask that she passes it on to whomever will be serving the cake (in case they lose or can't find the copy I bring with the cake). If someone chose earlene's method withthe bigger pieces and the reception hall served it wilton style there would be plenty of extra cake if people wanted more.
Alison
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Alison
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post #33 of 63
Quote:
Originally Posted by arosstx

I just had a bride email me back that instead of my 3 tiered cake to feed 75 for $150 (and that's delivered, set up, etc.), she decided to go w/ a $90 cake (supposed to feed 75 also) from someone else....I hope she gets what she pays for!



And I'm sure she will! I had a bride do this to me. A friend is a caterer and recommended me to do the wedding cake but I was too expensive so she saved like $80 or $90 and got a crappy cake that wasn't even stacked the way she requested and a grooms cake that looked like a 3 year old did it! You get what you pay for!icon_twisted.gif

thanks,aligotmatt!
Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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post #34 of 63
Ha ha, thanks dodi!! icon_smile.gif
Audrey
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Audrey
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post #35 of 63
Quote:
Originally Posted by tmdoxie

.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.



I never get that precise in servings. If two charts showed 95 or 115, I'd charge the bride for 100. It's our company philosophy to "keep it simple" for the bride and $10 or $15 out of $225 (a la carte pricing) or out of $550 (package pricing) isn't going to make or break me.

Quote:
Originally Posted by kjt

.....Another pricing question...I know that the top layer isn't counted as "servings", but do you charge for this? Or is it a "gift"?
TIA



I don't charge for the top tier and I don't count it as part of the servings. I have a survey on my website and it's running WAY in favor of "yes, we WILL save the top tier for our anniversary". I'd feel pretty tacky presenting a bride with a wedding cake and the instructions of "I made your cake to serve 100, just like you ordered, but that means you'll have to cut the top tier to serve everyone, so you won't be able to save it for your first anniversary like tradition dictates. See ya!"

The top tier costs me less than $4 in materials. If I can't throw that in for them, then I should stop pretending to be a businesswoman until I can figure out profitable pricing to cover the four bucks.
post #36 of 63
Wilton is too small
Earlene's is too big
Is there a just right?
legal, not legal, I don't care
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legal, not legal, I don't care
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post #37 of 63
I use an in between Wilton/ Earlene's..

icon_smile.gif
post #38 of 63
[quote="aligotmatt"]I made the serving sizes out of some cardstock, the wilton size and earlene's size.quote]

Question on this- both Wilton and Earlene's charts say that the serving size is 1x2x4, don't they? I always assumed it was the order they were cut that made the difference in servings (Wilton's diagram says to cut in a circle from the outside in, Earlene's shows to cut in rows).

I like the idea of doing the cardstock, or as someone else mentioned, having dh cut a block of wood and painting it!
post #39 of 63
Quote:
Originally Posted by Busia77

.....(Wilton's diagram says to cut in a circle from the outside in, Earlene's shows to cut in rows).



I ALWAYS cut my wedding cakes in rows. Here's my thinking: First, no one can cut a perfect circle. Second, when I'm standing behind the table and trying to cut a 16" cake, how am I suppose to reach around the front of the table and cake and cut those pieces on the other side? Cutting in rows is cleaner, neater and the pieces come out more uniform. *IF* I have a D&R (Drop & Run) cake, it's WAY easier to explain the row cutting method than that circle method.

If anyone wants to see how the row method is done, click on my photos, go to page 3 and view the last 6 pics.

My family laughs at me when I say, "You can cut it the circle method ..... or you can cut it right." icon_razz.gif
post #40 of 63
Those step by step photos are great! Can I ask where you got that comb from? I would love to get one!
post #41 of 63
Quote:
Originally Posted by Busia77

Those step by step photos are great! Can I ask where you got that comb from? I would love to get one!



eBay! http://cgi.ebay.com/Vintage-Bakelite-Handled-Angel-Food-Cake-Comb-1940s_W0QQitemZ160099608605QQcategoryZ983QQssPageNameZWDVWQQrdZ1QQcmdZViewItem Here's one that's listed now.

I had a wedding a couple of years ago and the comb was stolen from the cake table. I had to go to ebay and get another one right away. THere is no way I can cut a cake without one anymore! I now have 3 on hand .... just in case!
post #42 of 63
First, I don't understand the wilton party slices guide.
http://www.wilton.com/cake/cakeprep/baking/times/party_2inch.cfm

If I figure out the surface area the wedding servings works out perfectly. However, if I apply the larger slice to how many larger slices you can get out of the cake, then my numbers doesn't match Wilton's party slices. Mathematically you can't have 1.5x2 inch party slices and have that many servings, and if you have 2x2 party slices then you have a lot less slices!

Anywhoo... that being said, I adjusted my matrix so that if you want to enter a different sized cake slice it figures out the adjusted servings mathematically instead of by the wilton party guide.

Anyway if you want it, I have attached it. You go to the assumptions tab and enter in your own sized slices. The plus is that it still figures out your base price based on the wilton sizes so you get paid the same for a 10 inch cake regardless of the size of the slices. The price per slice will be higher if you have less slices, but a $50 cake is a $50 cake.
www.selfservebaker.com
Decorating Supplies-cupcake inserts, fillings, boxes

Let God's promises shine on your problems. ~Corrie Ten Boom
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www.selfservebaker.com
Decorating Supplies-cupcake inserts, fillings, boxes

Let God's promises shine on your problems. ~Corrie Ten Boom
Reply
post #43 of 63
Quote:
Originally Posted by indydebi

I'd feel pretty tacky presenting a bride with a wedding cake and the instructions of "I made your cake to serve 100, just like you ordered, but that means you'll have to cut the top tier to serve everyone, so you won't be able to save it for your first anniversary like tradition dictates. See ya!"

The top tier costs me less than $4 in materials. If I can't throw that in for them, then I should stop pretending to be a businesswoman until I can figure out profitable pricing to cover the four bucks.



It's not tacky if the bride says to you, "We do not intend to freeze the top layer. We will be serving it." and there is an understanding from the time you are sitting at the table together planning the cake that the number of servings stated includes the top tier. I do consider myself to be a businesswoman, perhaps a competent one... although that remains to be seen, but like I said, I give them a free 'replica' of their top tier for their first anniversary. That way it's fresh and delicious, not 12 month old dried out cake. Many brides never even get a piece of cake at the wedding with all that is going on, I want to be sure they get the best piece they can when they finally get around to eating it.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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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 #44 of 63
I always ask my brides if they want to save or serve their top tier. Over half of them are serving it. I include it free if there are at least 100 servings.

I like the idea of giving a free anniversary cake, but I always worry that I won't be able to accomodate them if I'm booked already. So if it's over 100 servings, it's free whether they are saving or serving it.
post #45 of 63
Quote:
Originally Posted by Melvira

It's not tacky if the bride says to you, "We do not intend to freeze the top layer. We will be serving it." and there is an understanding from the time you are sitting at the table together planning the cake that the number of servings stated includes the top tier. I do consider myself to be a businesswoman, perhaps a competent one... although that remains to be seen, but like I said, I give them a free 'replica' of their top tier for their first anniversary. That way it's fresh and delicious, not 12 month old dried out cake. Many brides never even get a piece of cake at the wedding with all that is going on, I want to be sure they get the best piece they can when they finally get around to eating it.



Melvira, you are correct. If they tell you up front they don't intend to freeze it. I've only had a couple in the last 2 years tell me that so that's why I went the direction of not counting it.

I actually wish this was one tradition that WOULD go away. When we are talking and I explain how to box/wrap/freeze the top tier, I always tell them, "And remember that when you're eating it, you ARE eating cake that is A YEAR OLD!!!!" icon_lol.gificon_lol.gificon_lol.gif
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