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How to calculate cake size to feed all guests?

post #1 of 5
Thread Starter 
Hi Guys.
Once again I am in need of some advice.

I need to make a plain ivory iced cake for a party of 32. Anyone know how to calculate the amount of cake I will need to make? Any recipe amounts in grams please (uk)

It is a corporate event (my first corporate cake too!), and they have ordered at very short notice, so the sooner I get started the better.

Also how do I make ivory coloured fondant?? I have some paprika/ flesh tone colour paste - would a tiny amount of this mixed in with white do the trick??

Any help / suggestions welcome.

Thanx guys x x
post #2 of 5
You can use any of the following charts to determine what size cake you would need/want to serve the number of guests required:

http://www.earlenescakes.com/ckserchart.htm
http://www.wilton.com/cakes/making-cakes/baking-party-cake-2-inch-pans.cfm
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-3-inch-pans.cfm

To get ivory, I typically use Ivory Americolor gel color. Sometimes I also use a very small amount of brown or add in a tiny bit of coco powder to my fondant or buttercream. You can probably use the flesh tone. I would test it out on a very small amount of frosting or fondant first before doing the entire batch to determine if you like the end result.[/url]
post #3 of 5
Wilton has a serving chart as well as Earlene. Personally I use Earlene's chart because it has better cake numbers. I would google it. Sometimes I can't get the same number out of the cakes as wilton. As far as the fondant color in the ivory, I would think the fleshtone might make it a little too pink/orange. If you don't have ivory gel paste, I might try a tiny bit of yellow. That's a tough one. I would probably go out and but it if that's a option for you.
post #4 of 5
Thread Starter 
Wow thanks for quick responses. Will have a play with some colours and see what I can come up with, otherwise will go and buy it! And the chart on earlines page are excellent will save that one and use again.

Love this site.. so helpful x
post #5 of 5
Quote:
Originally Posted by shelbell2482

And the chart on earlines page are excellent will save that one and use again.



Keep in mind if your serving sizes are larger than the standard 8 cu. in., you'll always be making a larger cake for less money unless you make up for it by charging a lot more per serving.
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