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Accounting for Lost Slices with SPS?

post #1 of 9
Thread Starter 

When figuring out serving sizes, how do you account for some lost slices due to the support system? Do you average one slice lost per dowel? This is my first time using a stacking system and I'm not sure how to figure out the actual serving sizes. The number of guests is 150-160, so I was going to offer a 14, 12, 10 = 172 guests, or 14, 12, 8 = 158.

 

Thanks for your help!

post #2 of 9

I never figure in any lost slices due to any type of support system I use.

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!
Reply
post #3 of 9

Why don't you google serving by cake size for example 10in 2 pound cake serves ex amount of people and so on http://eHow.com look for cake calculator or wedding cake calculatoricon_smile.gif

post #4 of 9

We don't figure lost slices for the support system either. I don't think any support system is going to sacrifice enough cake for it to make a difference. 

Before you ask- I'm licensed, inspected, insured, and all that jazz.
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Before you ask- I'm licensed, inspected, insured, and all that jazz.
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post #5 of 9

I also start all of my tiered cakes with a 6".   I think anything bigger looks dumb...unless there is a specific large topper.  In starting your top tier off with a 6" you will need a 4 tier cake...a 6/9/12/15 is the closest you are going to get and it serves 190.   A square tiered option would be 6/10/14 which gives you 166 servings. 

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

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

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #6 of 9

I agree with ddaigle (again! icon_smile.gif). We sometimes will start a tiered cake with an 8 inch, but really prefer not to. Definitely would not start it with a 10 inch! It makes the cake look squatty and just weird, IMO. 

Before you ask- I'm licensed, inspected, insured, and all that jazz.
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Before you ask- I'm licensed, inspected, insured, and all that jazz.
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post #7 of 9
Quote:
Originally Posted by rica827 View Post

When figuring out serving sizes, how do you account for some lost slices due to the support system?


If you're using the Wilton wedding chart, the lost servings are (for the most part) already built in.  If you compare to actual servings based on volume, you'll find the Wilton servings seem to take this into consideration.  For example, Wilton's chart shows a

14" square [98] x 10" round [38] x 6" round [12] serves 148, yet actual volume servings are

14" square [98] x 10" round [39.26] x 6" round [14.13] totaling 151.4.

 

No need to deduct additional servings for support systems when using the Wilton chart.

 

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

post #8 of 9
Quote:
Originally Posted by CWR41 View Post


If you're using the Wilton wedding chart, the lost servings are (for the most part) already built in.  If you compare to actual servings based on volume, you'll find the Wilton servings seem to take this into consideration.  For example, Wilton's chart shows a
14" square [98] x 10" round [38] x 6" round [12] serves 148, yet actual volume servings are
14" square [98] x 10" round [39.26] x 6" round [14.13] totaling 151.4.

No need to deduct additional servings for support systems when using the Wilton chart.

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

Wow thanks for this! I always worried about that. And if you ever need to trim the edges or anything. Good to know there is a bit of wiggle room!
post #9 of 9

thumbs_up.gifNice!!!

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