Hi. I know it's a bit of a way off yet but I am doing my first wedding cake in September and trying to cost it up. However....I am getting myself in a muddle over calculating tiers and the resultant servings.

They would like a fruit cake as a bottom tier and sponge for the rest and it needs to serve 150 guests.

A lot of you recommend using the Wilton serving guides, do these apply to fruit cakes as well as sponge?

I have been told that fruit cake servings are generally smaller than sponge so how do I work it out?

Many Thanks

http://www.juliescakescumbria.co.uk/index.php?option=com_content&view=section&id=22&Itemid=91

and/or

http://www.the-wedding-information-site.com/cake.html

If you are going for coffee sized servings then you'd need 1/2 the traditional sized servings since a coffee sized serving is 1/2 of a wedding serving.  That serving size is not really offered much here in the states, where cake is a meal and everyone thinks a slice should be 4 inches wide (and the average ass is about 4 feet wide... LOL).

Do they want it about 1/2 and 1/2 fruit and sponge?  It might be easier to make the bottom tier the sponge and the upper tiers the fruit cake.  Only because  if the bottom tier is fruit cake it will make up more than 1/2 the servings.