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What is it with serving sizes??? Wilton versus earlene

post #1 of 18
7/5/06 at 10:54pm
Thread Starter 
icon_eek.gif I just sat down with a pen and a RULER and marked off several pans on the bottom following the chart for the Wilton cutting guide, where you cut in 2" from the edge and slice 1" servings, then move in another 2" and cut 1" servings. I came up with EASILY the Wilton quantities. More, actually, in most cases. I had printed out another serving chart (Earlene's, I think) where she said that the Wilton's didn't come out for her, and hers showed fewer servings per tier. icon_confused.gif I just used a ruler, and I say: I'm sticking with Wilton.

I've been tearing my hair out over her servings, their servings, or Rose Levy Berenbaum's servings. icon_mad.gif I'm sticking with Wilton. Period. Much easier in terms of charging customers from now on!

Have you guys run into this, and if so--what did you find?
www.cakesbystefanie.com
When pricing cake, remember mom's advice: Try taking 150 guests in formal wedding attire to a nice restaurant for dessert, and see if you can get them all a piece of fresh, decadent, custom-designed cake for less than $4.00/sv!
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www.cakesbystefanie.com
When pricing cake, remember mom's advice: Try taking 150 guests in formal wedding attire to a nice restaurant for dessert, and see if you can get them all a piece of fresh, decadent, custom-designed cake for less than $4.00/sv!
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post #2 of 18
7/5/06 at 11:04pm
I don't really sell cakes, but i personally just look at a cake and figure out how many servings each cake would be in my family. a six inch two layer round in my family would be 6 to 8 servings.
momma to six sweeties: Katie 99, Kam 01, Kalen 02, Kody 03, Klara Jane 05, & Karson 5/08
wife to my submariner hubby Steve since 3/4/99
cake maker extraordiniare (haha) since 12/14/05
cookie lover since 3/07
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momma to six sweeties: Katie 99, Kam 01, Kalen 02, Kody 03, Klara Jane 05, & Karson 5/08
wife to my submariner hubby Steve since 3/4/99
cake maker extraordiniare (haha) since 12/14/05
cookie lover since 3/07
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post #3 of 18
7/5/06 at 11:06pm
Thread Starter 
shoulda clarified--I'm talking wedding cakes or large tiered cakes. I don't do much in the way of party cakes...

Thanks!
www.cakesbystefanie.com
When pricing cake, remember mom's advice: Try taking 150 guests in formal wedding attire to a nice restaurant for dessert, and see if you can get them all a piece of fresh, decadent, custom-designed cake for less than $4.00/sv!
Reply
www.cakesbystefanie.com
When pricing cake, remember mom's advice: Try taking 150 guests in formal wedding attire to a nice restaurant for dessert, and see if you can get them all a piece of fresh, decadent, custom-designed cake for less than $4.00/sv!
Reply
post #4 of 18
7/6/06 at 7:33am
I think Earlene just feels that the Wilton servings are too small? (thus the reasoning for doing her own)
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #5 of 18
7/6/06 at 11:01am
Wilton's servings are too small, even for a wedding. When you consider the cake is not always cut by a "professional", icing, filling, fruit, and fondant all make cutting 1" slices very difficult.

It is safer to estimate on the smaller number of servings, that to run out of cake. And, we have all heard horror stories about caterers cutting cakes and having problems.
Cake. So many flavors, so little time.
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Cake. So many flavors, so little time.
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post #6 of 18
7/6/06 at 11:05am
OK - dumb question I know..........but- How many servings will an 11 x 15 serve? Just one cake- torted (not 2)
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post #7 of 18
7/6/06 at 11:10am
Here is a link to Wilton's cutting info. This is a great resource.

http://www.wilton.com/wedding/cakeinfo/partycuttingguide.cfm
Cake. So many flavors, so little time.
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Cake. So many flavors, so little time.
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post #8 of 18
7/6/06 at 11:24am
The issue I've run into is that when I quote an approximate serving size for a certain size cake, other cake companies in my area are quoting a sizable difference larger than what I'm quoting, thus making me look like I'm trying to get a customer to purchase more cake than they actually need. I try to remember to tell brides up front that my serving sizes are conservatively quoted so that they are sure to have enough cake. It does get confusing though. Does anyone else have an another serving chart perhaps balancing the two??
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post #9 of 18
7/6/06 at 11:25am
I think 1 inch pieces are very small for a wedding or a party. I know a lot of people at weddings don't even eat the cake but still.................
Joanne "It's all about the cake!"
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Joanne "It's all about the cake!"
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post #10 of 18
7/6/06 at 11:33am
Try the one found on this site, though, I think it agrees mostly with Earlene.

http://www.cakecentral.com/article14-Cake-Baking-Cutting--Serving-Guide---2-in-Deep-Pans.html

Correct me if I'm wrong.

When I started out, I didn't trust the charts, but after having done a few and getting the cake to 4" high, that is not a small piece of cake with filling.
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post #11 of 18
7/6/06 at 11:35am
Pic Didn't post. Trying again.
LL
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post #12 of 18
7/6/06 at 11:41am
First of all..........BEAUTIFUL CAKE! Now that I'm seeing the slices in the photo I agree. You are right. I was thinking of a sheet cake not a 4" high slice.

OK, I take it back. A 1 inch is a good size.

Thanks for showing the photos. It is true when they say a picture is worth a thousand words.

Joanne
Joanne "It's all about the cake!"
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Joanne "It's all about the cake!"
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post #13 of 18
7/6/06 at 11:50am
Thread Starter 
tahdah--

There you have it--a 1 x 2 x 4" tall piece of wedding cake is NOT that small. Especially when you consider that many of those people have also already been served a catered meal and/or don't "like" cake. I'm sticking with Wilton for now. I've never made a wedding cake where they ever ran out--the opposite; they usually have leftovers...people leave the reception early or don't show up from the original head count, don't have cake, the cake doesn't get served (~! long story), etc...

Thanks Leta--and btw--beautiful cake!
www.cakesbystefanie.com
When pricing cake, remember mom's advice: Try taking 150 guests in formal wedding attire to a nice restaurant for dessert, and see if you can get them all a piece of fresh, decadent, custom-designed cake for less than $4.00/sv!
Reply
www.cakesbystefanie.com
When pricing cake, remember mom's advice: Try taking 150 guests in formal wedding attire to a nice restaurant for dessert, and see if you can get them all a piece of fresh, decadent, custom-designed cake for less than $4.00/sv!
Reply
post #14 of 18
7/6/06 at 12:02pm
I made my own calculations and it seems that they came up close to Wilton's...

I think the best way to handle customers is to let them know exactly HOW the cake should be cut and also the minimum and maximum amount of slices they can get if they don't cut it the way they should.

For example...I estimate that a 6 x 3-inch cake is enough for 20 people if I were to cut it using the Wilton method but, if the customer cuts it differently, using 2-inch slices they could get upto 12 slices, so, they have a 12-20 slice size cake to deal with...

They get to decide what cake they get to buy based on max and min slices and you still get your customers because you spoke clearly.
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post #15 of 18
7/6/06 at 12:03pm
Sorry, double post...something is wrong with my PC today!
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