I know a 6" is supposed to serve 12 ppl according to Wilton, but when I pulled out my pans, they just look sooooooo small. I'm almost embarrassed charging $55 for it (that includes fondant accents and figures - a race car, flags, finish line, winner's cup). If one of your customer's needed a cake for 7 ppl, what you sell them? And do you feel a 6" cake would feed 7 ppl easily. Now, they are not cake people is what she told me, but you know how that goes. 
To me 6" feeds 4, unless it's also 6" high, lol.
Looking at the pan I would consider it to feed 6, but you're right (and Wilton), my chart that gives me the largest sized cake pieces (family size 2x2x4) says that a 6" round should feed 7.
Be happy with your price! $8 per serving is a minimum price in most upscale bakeries for fondant.
If you cut it in pie-shaped wedges, then you can't see the 12 servings that you CAN get from this cake.
If you cut it in the traditional wedding cake method (see this link to my website on how to cut a wedding cake: http://cateritsimple.com/_wsn/page10.html ) then you will get the 12 servings easily.
I can easily get 10 servings out of a 6" cake. And they're not tiny. Its usually cut the way Debi cuts hers. It doesn't look that small after its been iced.
I get 10 servings easy from a 6" too. I also cut like Debi does. 
It only looks small.. 7 people will have no problem eating that cake and not feeling like they were short changed.
I figure 8 servings for a 2-layer 6" round, but I wouldn't do one that small. I would tell the customer that while a 6" technically serves that many, it is a very small cake and would not make as nice a presentation, and no leftovers. I would recommend they get an 8" for a nicer presentation and then they can make larger slices or have leftover.
trust me...a 6" round x 4" high cake is more than enough to feed 7 people. it only seems small but when you have added the fondant/buttercream, you will be surprised at how much cake it is.
Thanks! Yes, I planned on cutting it Debi's way (or giving them a template on how to cut it to get the right amount of pieces), but these pans just look so small. As long as I know you can actually get that many slices out of it, then I'll relax a bit. I've only done a 6" smash cake before so I've never sold a 6" to feed anyone.
So anyway, now I think I made my race car too big for the cake. I was planning on doing a cake similar to this one:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=38819
but when I put the car on the pan, it takes up a lot of room. What are your thoughts? Do you think the design is still doable with such a large car?
have you thought of maybe doing a single layer...in a bigger pan?
the above drawing is very cute , that would work too.
the 8's are so much easier to ice.
the 6 is the most dreaded part of a wedding cake for me...i never make them for just a regular cake...unless it's a smash cake and it doesn't matter what it looks like much.
Thanks! Here's my thought. My recipe yields 7 cups. So if I do a full recipe, which is what I was planning, I would of had extra batter to make cupcakes. Even tho I quoted her a 6", should I just do the 8" since then I'd use up all my batter and none would go to waste (or to my hips)?
I actually like your drawing better. The half-circle road isn't as appealing as the road going straight through the middle to me, but I get how it is supposed to go with "winner's circle". You can still do the background instead of the banner if you prefer--both work.
If you like the Winner's Circle idea, perhaps place the car at an angle with tire marks as if he'd been doing donuts?
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