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Do you go by wilton or earlene's serving size?

post #1 of 16
Thread Starter 
Just wondering what the majority of you use? If cut properly the wilton sizes are accurate. I just don't want anyone to feel cheated. Does anyone know what commercial bakers use? I'd like to use the industry standard... if there is one.
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #2 of 16
I use Earlenes. icon_smile.gif
Deborah
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Deborah
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post #3 of 16
...I use Earlenes also, just seem more realistic!
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #4 of 16
Where can we find Earlene's serving guide?
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Let The Good Times Roll Fondant!!!
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post #5 of 16
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #6 of 16
Heehee, I use Squirrelly's, which is bigger than the aboves, haha! Seriously though, both are pretty standard. I just always worry about there being enough so I go bigger.
Hugs Squirrelly
post #7 of 16
Thread Starter 
So far earlene's has it! Are there any wilton users out there? What size are the squirrelly cake servings??? icon_lol.gif
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #8 of 16
i use wilton i didnt even know there was another one icon_redface.gif
its starting to look alot like baking.
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its starting to look alot like baking.
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post #9 of 16
Quote:
Originally Posted by peacockplace

So far earlene's has it! Are there any wilton users out there? What size are the squirrelly cake servings??? icon_lol.gif


Heehee, about twice as large as the biggest size you will find in any charts, haha!
Seriously though, I tend to estimate according to how many cake mixes or recipes are in a cake. For a standard cake mix or recipe that makes about 4-5 cups batter, I estimate I get 12 servings. So an 11x15 inch one full layer cake, is 24 servings. If I double the cake and make this two full layers, it is 48 servings. I don't consider a torted and filled cake that was originally only one layer, to make any difference, it still serves 24 in my books. So a 10 inch round, 2 layer cake with each layer being 2 inches deep, would serve 20-30 folks.
Interesting, more folks do seem to be going with Earlene's estimates when figuring out how much cake is required. But I am finding, that most people price as per the Wilton estimates. Confusing? Ok say Earlene says a cake will serve 40 and Wilton says 60. Well folks will make the cake sizes Earlene estimates but charge for the 60 servings when they do a cost per serving calculation. So if they charge $3. a serving, they will cost out at $180 instead of $120. So in effect they are charging according to the Wilton estimates.
I find there is a tendency to serve larger portions these days. However I also find that bakeries tend to go more by the Wilton sized portions and estimates.
Haha, I like my cake as you can see!
Hugs Squirrelly
post #10 of 16
Hmmm. I didnt realized Earlene's would be different. My aunt has always printed off wiltons serving chart for her wedding cakes... the ONE cake I did for a huge party I also gave a copy of the chart when the cake was picked up.
post #11 of 16
For a very informal wedding or for large parties, I too print out a cake cutting chart. I think this makes it a bit easier for some folks.
I often print out the ingredients used too, just in case there are folks with allergies.
Hugs Squirrelly
post #12 of 16
Mine are bigger too... For Earlene's, is that 1" x 1", 1" x 2" slices?

I go by the old Wilton counting chart...

For example:

8 inch - 12 servings
10 inch - 24 servings
12 inch - 30 servings

I even measured the pans, and divided by slices of 2" x 1" and that's a nice size cake. I cut my cakes the way they cut them, 2 inches in and 1 inch wide.... If people want them bigger I say that 2" x 2" will get them bigger but less cake...

CORRECTION: My sizes are 2" x 2"... For all my cakes..
Its always about cake!!
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Its always about cake!!
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post #13 of 16
She is using the 2" by 1" size. I gather she found that Wilton's estimates were not accurate.
Interestingly, she recommends cutting the cake while intact, not separately the layers. Now this is what she is talking about when cutting the cake in front of the guests. I must admit this surprises me because I have never seen this recommended anywhere.
Perhaps the standard varies from place to place. While I can see it would be easier when you have a group of people watching, it still surprises me.
Hugs Squirrelly Cakes
post #14 of 16
Quote:
Originally Posted by SquirrellyCakes

Interestingly, she recommends cutting the cake while intact, not separately the layers. Now this is what she is talking about when cutting the cake in front of the guests.



Mmm, what does she do if the cake is too high? icon_eek.gif If you want to cut a cake like while still assembled, it would start from top to bottom, so not to stressed the tiers below. Give the one to the bride, then start cutting your way down...

But still, I prefer, taking tiers apart, to the kitchen, and back to the guests...

I saw a TV show where they talk about Disney wedding, and they took the cake to the back, peeled the fondant off, and serve the guests the slice with the thin buttercream layer under the fondant.
Its always about cake!!
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Its always about cake!!
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post #15 of 16
That is why I was so surprised, I have never seen a professional cut a cake while it was assembled. I agree it puts stress on the cakes below and extra pressure on the icing of the cake below too. I wouldn't even do it with a cake that had double separator plates in between because of the pressure.
Hugs Squirrelly
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