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Cake to feed 60??

post #1 of 11
11/15/12 at 9:17am
Thread Starter 

I am making a cake for a friend and she is serving 60 people. I'm thinking a 2 layer round cake, bottom layer 12 inches, top 8 inches. (2 cakes each layer...not one cake sliced in half). Does this sound like it will be enough? If not, how much more should I add?

Thanks for the help!

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post #2 of 11
11/15/12 at 9:27am

There are many serving charts on the internet.    I use Wilton.   According to the Wilton chart, a 8/10 serves 62 and a 8/12 serves 80.    I love the cake calculator.   It uses Wilton servings.

http://shinymetalobjects.net/cake/calculator/cakulator.cgi

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #3 of 11
11/15/12 at 9:50am
Thread Starter 

Thanks Cake Sarge ;-) You answered two of my posts and both are so helpful!!

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post #4 of 11
11/15/12 at 9:54am

There are many serving charts, you got that right. In my opinion, an 8" top tier will look funny, unless you have something gigantic going on top that will fill the space. If someone asked me for a cake to serve 60, I would be suggesting a 6-8-10 for 65 servings, or a 4-7-10 for 55. And yes, that's pretty close to Wilton wedding servings, but my cakes are about 5" tall with filling, and I have found sticking to one chart regardless of occasion suits my clients well. Your 8/12 is about 75 servings in my book, but the way it will look would just be wrong, but that's just me.

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post #5 of 11
11/15/12 at 9:56am

I agree AZ....I do no not  like an 8" as the top tier either.  

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #6 of 11
11/15/12 at 10:45am
Thread Starter 

THANK YOU!!! I'm glad you told me that! So, there's no good way to do a 2 tiered cake to serve 60? 3 tiers seems scary to me icon_eek.gif Though, I'm sure I can do it if I had to....

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post #7 of 11
11/15/12 at 12:06pm

Not anything I would consider doing. But in some circumstances, it would work, like if you had a large sculptural piece/topper that filled out the expanse of cake. 

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post #8 of 11
11/15/12 at 12:24pm
Thread Starter 

How about a fondant bow? I know it's a little elementary, but the customer wants that. That might work??

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post #9 of 11
11/16/12 at 7:10am

I think a 2 tier 8" and 12" looks fine.  Just make the 8" slightly thinner--like 3.5" instead of 4" and it will be fine.

 

And  many older cakes in Wilton books were 8-12-16 which looks fine either stacked or separated.

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post #10 of 11
11/16/12 at 8:07am

I just made an 8"&12" cake for halloween. I've posted the pic here. I heard that the 4" gives you room to decorate between the tiers. Whatever you like IMHO.

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post #11 of 11
11/17/12 at 5:43pm

Personally I would go with a 6-8-10 because having an 8 for the top lay will look weird. When you look at a serving chart double check what the finished height is for the servings, because with Wilton there is one for one filled 3in layer and another for two filled 2in layers. Since there really isn't a combination with exactly 60 servings, going for a cake with 65 servings is better than 55 because then you do not have to run the chance of being 5 servings short. Also from experience, if people find out you have leftover cake there is usually someone more than happy to take a few slices home if you don't want it:)

"'Tis an ill cook who cannot lick his own fingers."

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"'Tis an ill cook who cannot lick his own fingers."

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