Hi!!
Can anyone tell me which chart to use to determine the amount of servings a specific size of cake will give me?
I've looked at Earlene's and Wilton's.
The Wilton chart on their website is different from the one in the Wilton yearbook 
I'm trying to figure out what to suggest to a potential customer. They're having 100 people for a 50th birthday party. They want a 2 tier cake with a 10" and a 14". I thought an 8" and a 12" might be more appropriate since they are also ordering an11x15 dessert cake from me.
Any help/suggestions would be appreciated. Thanks!!!
One thing you can do is take the cake pan, turn it upside down. Next take a ruler or tape measure and measure out the size slice that they will be using across the pan's width and length (or around). Add up the "slices" and there's your servings amount.
That's what I do, too! Most of those charts are not accurate at all.
I do keep my servings within industry standards. If a customer wants larger servings, she needs to specify this (I go over this with her- I don't leave her in the dark about this) so I can charge accordingly. We really need to compare apples to apples. If you charge more for "a serving" than I do, you may lose out on the job.... unless the customer understands your servings are twice the size of industry standards.
But regardless, I've noticed those charts are rarely accurate even when going by a 1*2 slice of wedding cake as prescribed by the "powers that be."
Yes, I agree about the serving sizings. I torted a 10" 2-layer cake into four which according to Wilton should feed about 20 ppl or so. Well, the pieces were so small! Fortuantely, the cake was from scratch so it had some substance to it. I was pretty nervous for awhile since it was a retirement cake for someone at work. 
I've been going crazy trying to figure out what cake sizes I should make for a wedding cake this March. It should be for about 120 or less. I've been considering to make an 8, 11 & 14. But I get different servings with Earlene's and Colette's charts. I know that the traditional sizes are 1*2* height, but to me that seems small. Does anyone have a chart that serves more guests??
When I sat down with the bride and groom and explained this, they seemed dissapointed with the cake serving size...I explained that it's industry standard, unlike Dominican cakes that are sold in the neighborhood for about twice the size and cheaper.
And you know what's worse??? My dear husband offered the cake as a gift!!! I won't be getting paid for this one!
AAAAAAAhhhhhhh!!!!!! I know you bopped him in the nose, right?
I go by the wilton chart for pricing the cake since that is what everyone else in town goes by. That way they are able to compare prices accurately. I do tell them how big those servings are and let them decide from there how much cake they need. Most brides here go with what the chart says and I haven't heard any complaints about not having enough cake. I guess people here are not big cake eaters, although I think it's a budget thing, it's what they can afford. When I do a cake for a friend and I'm cutting it I always make them bigger. I hate running out of cake.
Hello everyone!
I also go by the charts and I also inform people of this. I do tell them espically if it is a Childs B-day cake that they should cut small Pieces and let the children ask for 2nds because there is so much wasted the kids usually like to eat the icing and icecream anyway. 
I usually ask the adults HOW much cake they want But this usually works the same way at weddings,there is usually so much food at the reception that Most people just want to Taste the cake not make it a meal. But not all. Some would be just as happy to stand there with fork in hand at the cake 
~Sweet~ 
CCValadez
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