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Wilton Cake Servings Chart: Think It's Unrealistic?

post #1 of 34
Thread Starter 
Even when I think of the more moderately proportioned way a wedding cake is sliced, do the Wilton cake serving sizes chart seem completely unrealistic to anybody else? I just can't look at a 6" round for example, and say "That'll feed 12 people". Or if I charge someone per serving, bring them a 9" round 2 layer cake, and tell them that's supposed to serve over 30 people. I guess I need to make my own chart for quick reference so I stop screwing myself over on pricing when I've got someone on the phone and I'm trying to guage servings by eyeballing the empty cake pan. LOL icon_smile.gif




(The chart can be found here: http://www.wilton.com/cake/cakeprep/baking/times/wedding_2inch.cfm )
post #2 of 34
I use the chart on earlenescakes.com. I think it's a far better tool. Check it out.
Fall down 7 times....get up 8
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Fall down 7 times....get up 8
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post #3 of 34
Thread Starter 
Wow, SO much better!!!! What she said was absoluely right, you feel like you're cheating people if you go by the Wilton chart. icon_biggrin.gif

Thanks for that link!
post #4 of 34
I felt the same way after I read Earlene's chart...

UNTIL I took a pan, flipped it over, and drew out the serving chart on the back of the pan in felt tip pen myself.

I came up with at least Wilton's number of servings, and sometimes more, in wedding size slices, so I decided to quit worrying about it and use the Wilton chart.

I've never had anyone have too little cake using it, so for now I'm sticking with Wilton.

Not doing cakes any more, moved on...

Now blogging about life after cake and other randomness here:  http://itsa-long-story.blogspot.com/

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Not doing cakes any more, moved on...

Now blogging about life after cake and other randomness here:  http://itsa-long-story.blogspot.com/

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post #5 of 34
I agree, I never go by Wilton's chart!
Gaby
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Gaby
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For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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post #6 of 34
Zmama brought this chart to my attention:

http://www.pastrywiz.com/cakes/servings.htm
post #7 of 34
I think Wilton's chart is perfectly fine.

Dessert is supposed to "wrap everything up". Cake is supposed to be decadent- you are supposed to enjoy it and crave more when you're done. That's why cake is underrated- because if you go an buy a cake at Costco you slice the pieces so thick as to say "gorge yourself" and that's disgusting. Just a tiny little slice to say "I'm satisfied" is enough. Cheap cake is sliced big- expensive and delicious cake is sliced small.

JMO, hopefully I didn't sound like a jerk.
Why is it that the first time you do research, it is re-search, rather than just search?
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Why is it that the first time you do research, it is re-search, rather than just search?
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post #8 of 34
Thread Starter 
No, you don't sound like a jerk at all. But now after reading your sig, I am having the most COMPELLING cravings for a donut. Curse you, pregnancy!
post #9 of 34
Quote:
Originally Posted by karateka

I use the chart on earlenescakes.com. I think it's a far better tool. Check it out.



I love Earlene's chart. It's very accurate and easy to use.

I had noticed that Wilton's serving suggestions on their cakes don't fit even their own charts.

I also go by how many servings one of my cake recipes serves. I figure how many batches of batter I need to make and go from there.

HTH

Michele
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
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Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Reply
post #10 of 34
I had these same issues and decided to figure out my own servings. I decided my wedding cake servings would be 1.5"x2" and my party size servings would be 2"x2". then I had my math wizard husband plug the numbers for each size pan I used. Here is a link to my chart:
http://www.euphoriabakery.com/pricingflavorinfo.htm
You have to scroll to the bottom of the page to see the charts.
post #11 of 34
I have always been fine by wilton's. Earlene's just seems like too much! Colette Peters has one in her books that is in the middle of the two.
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #12 of 34
Do any of you send cutting charts or "proper procedures for serving cakes" or something with your cakes? The last wedding cake I did, the person cutting it apparently cut huge pieces and they didn't use any gloves and were using their hands to plop the cake slices down on the plates. icon_eek.gif I heard about it all later from some of the guests.
post #13 of 34
Quote:
Originally Posted by nefgaby

I agree, I never go by Wilton's chart!



Is it a "Southern" thing? LOLL I kinda figure somewhere between Earlene and Wilton and so far I've never had a problem. When someone asks for a cake to serve a certain number of people I alway give them an option of what the cake SHOULD serve and what might happen if they cut "Kentucky" servings! LOLL They usually take the larger cake. This is NOT a marketing "ploy" at all. I just want to make sure they have enough cake.
post #14 of 34
It's not a Southern thing, but more how we are used to large servings. Most rural areas have Olive Garden as a top restauant, I've found. Their desserts are about 3x3x2 (tiramisu or cakes) for $5-6. That's about $2 for a "wedding size" serving amount. Go to bigger cities and you can get the gourmet, small sizes, but not most places I've been. 1x3x4 is a nice slice, laid flat on a dessert plate to show the fillings.

It all depends on what your customers are used to. I can buy a whole pan of OGarden tiramisu for $36, 12 of their servings, 24-30 of mine. We can't compete at the higer prices for smaller servings that a lot of you get.
post #15 of 34
I read a couple of years ago where the servings we have in American are literally twice what they are in some European countries. In fact, I have friends from South Africa who, when they came to America, commented on how large our portions were and how we ate much more that we actually needed (like THAT was a surprise!).

I do agree that when we serve "good rich cake" it should be smaller portions. In fact, I'm constantly telling my cousin when she caters a reception that if it isn't a sit down meal it isn't necessary for people to "gorge" themselves. So far, I've been unsuccessful in THAT endeavor! LOL

Beth in KY
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