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post #91 of 133
Carrot cake isn't a vegetable.

I think you need to make a lot more cakes for your gallery, you might consider getting some dummy cakes and making up a big batch of frosting and just going at it. And you really don't want to keep presenting them on kitchen foil covered boards.

While I didn't get to read whatever it was you wrote about expensive bakers, please bear in mind that when you work for free, clients expect other bakers to do the same. At $80 for a 6/8 tiered cake, assuming it wasn't decorated with anything more than a basic design, you may have just barely made minimum wage after paying all of your expenses, but you definitely didn't make a profit. If your market doesn't allow for custom cake pricing, then it shouldn't be getting custom cakes.
elsewhere.
elsewhere.
post #92 of 133
Quote:
Originally Posted by costumeczar View Post


I got it from somewhere and messed with all the numbers, apparently I may have stolen it from you, IF THAT'S WHAT YOU'RE IMPLYING, bwuahahahaha! ... I know that I screwed it up a few times because I remember a couple of FSC'ers telling me I'd added a couple of lines wrong, so it's definitely tweaked from the original.

Oh I'm not implying, you're a thieving bowl of cupcake batter! Hahahaha! Just kiddin' icon_lol.gif I like the tweaks you made to it, so now I'm thieving it right back with the changes you made!

"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
post #93 of 133
Quote:
Originally Posted by costumeczar View Post


Earlene's chart is based on actually marking off the 1"x2" on top of the cake pan and counting the servings, which is supposedly the industry standard. The Wilton chart results in pieces that are smaller than that standard, so you could also say that people who use that chart are price gouging. As long as you stay in the general area of either of the two charts I wouldn't worry about tht too much, and I don't think that would qualify as undercutting, since you have no control over how the person who actually cuts the cake serves it up either. They might get 50% more "servings" than what you estimate because they cut the pieces so small.

I was using Earlene's chart and I went back and looked more carefully at it after I cut the cake I made for a friend's baby shower and discovered I had no problem at all getting the number of servings Wilton gives for 6 in and  8 in. rounds.   I have a hard time understanding why Earlene couldn't cut the correct number of servings on a square cake, unless it's that the cakes do shrink, so maybe she doesn't use much icing? (it all started with a square groom's cake).


Quoting from Earlene's chart:

I used a washable pen and marked off the bottom of several pans and found that I could not get the servings from the cakes that the Wilton's chart figures showed. This chart was made as a result of that. I felt I was not being honest with my customers in the servings they were receiving. I didn't measure every single pan. I measured some of them and then estimated on the others.

 

She doesn't say which pan sizes she used and the others are estimates.

post #94 of 133
Quote:
Originally Posted by howsweet View Post


People who do wrong rarely blame themselves. being treated unfairly.

So true

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
post #95 of 133

Several years ago I took my 9 inch pan, traced it onto a sheet of paper and proceeded to mark off 2 inch lines horizontally and then 1 inch lines vertically.  I used the cutting style of Indydebi, not the Wilton circle method.  I allowed a little wider slices to compensate if it was triangular, etc.  I made it so that most were 1 by 2 and the rest kind of looked to be about the same area, the edge pieces that would have a rounded side.  Then I counted them.  I was surprised to come up with 32 rectangles, exactly what is on Wilton charts.  I don't question it anymore.  Whenever I bring my cake to a gathering I cut in Indy's method and it works out well for the actual serving numbers compared to people eating.  Strangely it seems to work out at events where there is and isn't food as well as a number of ages.  I think the biggest key to getting a good match in serving estimates and actual is that the cake is cut properly.  If you just hand anyone a knife and there are larger slices people will take them and either throw part or stuff themself but they may not go get a second slice.

post #96 of 133

I marked my pans off and got Earlene's numbers.

 

The fact is, though, that we can argue this all we want, then the people at the venue cut it however the heck they want to, like this genius: http://acaketorememberva.blogspot.com/2013/04/more-cake-serving-fun-or-if-youre-going.html

 

Or they cut it super thin and wide so that it fits on the dessert plated better visually, like this picture I got from a bride: http://acaketorememberva.blogspot.com/2012/12/cake-serving-charts-have-nothing-to-do.html

 

Just the fact that I have so many articles on my blog about this subject proves that it will never be cleared up. As long as we have no control over how the cake is cut the serving count will never be exactly what we say it will be.

post #97 of 133
Quote:
Originally Posted by costumeczar View Post

Or they cut it super thin and wide so that it fits on the dessert plated better visually, like this picture I got from a bride: http://acaketorememberva.blogspot.com/2012/12/cake-serving-charts-have-nothing-to-do.html

 

My grandparent's 50th wedding anniversary shindig boasted cake servings that thin...they were also between 6-8 inches long, so the slices draped over the edge of the plate like a frosted wet lasagna noodle.  Very flexible, that cake.

post #98 of 133
Quote:
Originally Posted by cheeseball View Post

My grandparent's 50th wedding anniversary shindig boasted cake servings that thin...they were also between 6-8 inches long, so the slices draped over the edge of the plate like a frosted wet lasagna noodle.  Very flexible, that cake.

That's what happens with the extra-tall tiers if you make them 6" tall. The people who have to cut the cake at venues around here hate the tall tiers because they're a pain in the butt to cut.
post #99 of 133
Quote:
Originally Posted by cheeseball View Post

Quote:
Originally Posted by costumeczar View Post

Or they cut it super thin and wide so that it fits on the dessert plated better visually, like this picture I got from a bride:
http://acaketorememberva.blogspot.com/2012/12/cake-serving-charts-have-nothing-to-do.html

My grandparent's 50th wedding anniversary shindig boasted cake servings that thin...they were also between 6-8 inches long, so the slices draped over the edge of the plate like a frosted wet lasagna noodle.  Very flexible, that cake.
I don't know why, but that totally cracked me up!!
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
post #100 of 133

The cakes were actually the standard 4 inches high, but the genius doing the cutting was making slices almost the length of the tier...no clue what possessed them to cut it like that, but it still gets a chortle when anyone mentions those pieces of cake flapping around. 

post #101 of 133
Stuff like this is why I include instructions and a cutting chart with every single cake the leaves my premises.
post #102 of 133
Quote:
Originally Posted by cheeseball View Post

The cakes were actually the standard 4 inches high, but the genius doing the cutting was making slices almost the length of the tier...no clue what possessed them to cut it like that, but it still gets a chortle when anyone mentions those pieces of cake flapping around. 

OMG! That is what I thought you meant, I am so glad you confirmed it! That is excellent, lol, I have to try to cut cake that way, to see if it will work...I think mine would crumble.

 

I am dying here, snickering to myself, since my husband is asleep...Do you have any pictures?

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
post #103 of 133
Quote:
Quote:
Originally Posted by Godot View Post

Stuff like this is why I include instructions and a cutting chart with every single cake the leaves my premises.

I do too, but the photo proves they don't use it.
post #104 of 133

Because most people are effing stupid.

post #105 of 133
Quote:
Originally Posted by Godot View Post

Because most people are effing stupid.

I want to steal that for my signature!

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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