AI am making a cake that needs 350 servings. I use Earlene's serving chart and usually it is pretty simple to figure out, however, my tiers will only be 2 inches tall (squares) as opposed to 4 inches. I will be doing a 6, 8, 10, 12, 14, 16, 18 and 20 cake. I calculated the servings to be at 476 so then I cut that number in half to make up for the fact that the tier are only 2 inches. So it looks like my cake only serves 238? That seems low..but I guess it's correct, no? Or am I doing something wrong? I don't want them to run out of cake! Any help would be appreciated! Thanks

i would figure it out a completely different way. i would figure a two x two x two square and measure your pans and use that number. the servings will be the same area but i think your number will be different. but maybe not. lets do the math

 

6 inch- 9 serv

8 inch - 16 serv

10 inch- 25

12 inch -36

14inch -49

16 inch-64

18inch- 90

20 inch - 100

 

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 for a total 389 servings. does that seem righter? :D

AI got 246.5 servings using earlenes chart.

... did the client specifically request 2" tall tiers? It's going to look very short and squatty...

ASounds like an interesting design, would you be willing to describe it to us?

A

Those numbers are for a square cake. Assuming she's using round cakes: Area=pi*r squared For a 6" round cake area= 3.14*3 squared=28 28/4 (the area of a 2x2 serving)=7 Then just continue the same process for the rest of the tiers if you want to calculate it that way.

A

I could have sworn I saw square in there somewhere! Lol. Der!

If someone is ordering a 350 serving cake, this might be the time to consider another serving chart. I started out using Earlene's and I don't know what she was thinking, but I have no trouble at all cutting the Wilton servings from cake. The only thing I can figure is she's not allowing some slices to have more icing. It was then that I switched to Wilton. If you go through Wilton's chart, it's obvious they used pi times r squared divided by 2 (for 1x2x4 slices) and made adjustments on cake shapes where you'd not be able to cut all the pieces.

 

What bugs me about what people say about her chart is that it yields larger slices, but that's not at all what she's saying. She clearly states:

I baked a square grooms cake using Wilton's figures for the servings. When I was icing that cake I realized that they were going to be short of servings. I measured and sure enough they needed about 6 more servings. I baked a smaller cake and stacked the two cakes to be sure she had enough. Then I began wondering about the other pan servings. 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.

AI used to use earlenes chart too. I don't care for it too much anymore but I still don't use wiltons chart. I like costumeczars chart (I think she got it from someone else but I can't remember who...); it's a nice balance between the 2 charts.

AYou guys are awesome! Thank you so much for the help. I am just happy I don't have to make more cake, lol!

The cake is a pyramid, that is why I need a lot of short tiers. Hopefully it won't be too difficult to make.

good luck with these cakes ;-) sounds like a mammoth task!

A

I just double checked and she sure did say square. Oops! I'm sorry Ellavanilla, your numbers are right.

A

[IMG]http://cakecentral.com/content/type/61/id/3078326/width/200/height/400[/IMG] [IMG]http://cakecentral.com/content/type/61/id/3078327/width/200/height/400[/IMG] I don't know how to copy a link on my phone so I took a couple screen shots... Hope you can see it