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cake serving chart

post #1 of 33
Thread Starter 

Hi there, I have an order for a birthday cake and they are wanting 24 servings. I have always used the wilton cake serving chart but for some reason am second guessing it this morning. An 8 inch round says it is 24 servings, so that is what I would typically make. 

I am just wondering does every one else use the wilton cake serving chart for birthday cakes as well as wedding cakes or is there a better one for birthday cakes? I just can't decide if I should do the 8 inch round cake or go with a 10 in round. Opinions anyone?

post #2 of 33
If an amateur will be cutting the birthday cake I tend to recommend generously-sized servings, so for 24 people I would recommend a 12" round.
post #3 of 33
Hmm. I typically go for 15-24 servings out of a 9x13 sheet cake, myself, which works out to about 7-11 cubic inches per serving, and the pattern of the frosting is often a cutting guide in itself (especially with my strawberry marble cake, on which I pipe strawberry shapes in a grid pattern, one per intended serving). With a pound cake baked in a Bundt mold, I typically go for 16 servings, using the ribs of the mold as a cutting guide.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #4 of 33
I would tell them an 8" round will serve 24, and charge accordingly. If they want more cake, they pay for more servings.
My price is based on a 1"x2"x4" serving. I can't magically make a bigger slice and have it cost the same as a smaller slice.
post #5 of 33
Just tell them the serving size and give them the option for a bigger cake. But charge accordingly.
post #6 of 33

I use the wilton chart as well, but educate the customer as to what a serving size is.  Like sassyzan said if they want bigger pieces they need to order a larger cake.

post #7 of 33

IAm PamCakes - ditto.  Also ditto Sassyzan.

The industry standard serving size is 1  2 X 4 = 8 cubic inches of cake.  They can order a 12" round and call it TWO servings for all I care, but they PAY for 56 servings.

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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #8 of 33

i tell customers how many servings I account for in each cake--and how big the slices are.  If they want to have bigger slices, or as I put it give guests a chance for seconds or to have leftovers, then they can order a larger cake.  I also take into account the height of the cake.  many of my non-tiered cakes can go upwards of 5" tall, so that can be taken into consideration for narrower servings. I also give a diagram on how to cut the cake to get those servings. If they decide to cut it like a pie into 8 giant pieces, that's their choice! 

post #9 of 33
Quote:
Originally Posted by jason_kraft View Post

If an amateur will be cutting the birthday cake I tend to recommend generously-sized servings, so for 24 people I would recommend a 12" round.
that is 56 servings, you must have a tapeworm, or not be able to fit through doors if you typically eat double portions of everything!
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.
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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.
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post #10 of 33
Quote:
Originally Posted by jason_kraft View Post

If an amateur will be cutting the birthday cake I tend to recommend generously-sized servings, so for 24 people I would recommend a 12" round.

but would you charge for 24 servings?

post #11 of 33
Quote:
Originally Posted by Annabakescakes View Post


that is 56 servings, you must have a tapeworm, or not be able to fit through doors if you typically eat double portions of everything!

lol...except for weddings I have never seen anyone actually serve 1x2x4 slices. Have you seen what they give you at some restaurants?? Jeez...no wonder Americans are so ummmm hefty. I don't complain though!!

post #12 of 33

For most of my cakes, the same amount of batter makes a two-layer 8inch round or 24 cupcakes.  I would easily charge the 24 servings if it was cupcakes.  Do the same for the cake.

 

If they want more, buy more.

post #13 of 33
8 cubic inches is on the low end of the range I get from my sheet cakes, but it's in there.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #14 of 33
post #15 of 33
Quote:
Originally Posted by matthewkyrankelly View Post

For most of my cakes, the same amount of batter makes a two-layer 8inch round or 24 cupcakes.  I would easily charge the 24 servings if it was cupcakes.  Do the same for the cake.

 

If they want more, buy more.

 

^^^    This and this   vvv

 

Because I have sliced my own cakes time after time at various gatherings and parties following Indydeb's cutting guides, I know I get exactly the amount listed in the Wilton wedding servings chart.  And since there are always different types of eaters at every event (kids, dieters, double slices, etc), it always works out.  Therefore, I sell cakes based on 8 cubic inches of cake per serving.  If the client wants more, they pay for more.  

There are times when I think I can help. Other times I think, given an already shallow gene pool, I am doing more for humanity by just letting go...

 

www.brendabakes.com

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There are times when I think I can help. Other times I think, given an already shallow gene pool, I am doing more for humanity by just letting go...

 

www.brendabakes.com

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