Is there a serving chart that will tell how many servings 6" tall cakes will yield? 7" round 6" tall is the specific size I'm wondering about, but would love to know if there is a complete chart for all pan sizes 6" tall (per tier or cake) I have looked and looked online, to no avail.
I'm also wondering how many servings the wilton wonder mold will serve (the large 'doll dress' shaped pan.)
Don't like to guess at #'s of servings. Thanks in advance.
7" round 6" tall is the specific size I'm wondering about...
Whether it's 4" tall or 6" tall, it serves 19 if cut straight through.
If you use a board in between at 3", it serves double.
http://shinymetalobjects.net/cake/calculator/cake_calculator_byVolume.cgi
my son is engineering student, he is so good at "this X that = this." having to rely on myself for the mathamatical/engineering aspects of caking is a challenge to me. thank you for sending the calculator.
hope someone comes out with a chart, i know there are prob. lots of others who'd love one too.
the wonder mold set does not tell how many servings that pan yields, they are usually pretty good about noting that in their directions.
know so much depends on whether you serve generous servings or a reasonable serving i.e. for parties w/other food and or alcohol being served. i'll give the calculator a try.
Wilton wonder mold says it serves 12
THANK YOU! I've gone a little crazy trying to find out that info, it is definitely is not in the instructions which come with the box. But only 12 servings? really? The last one I made for my DD's anniversary, there were 14 at the dinner and we were eating cake for days (happily, as it was a strawberry cake, yum) .... It was a dense cake and of course, tall, so a thin slice was plenty. Maybe we aren't big eaters.. Thank you again!
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
This is the chart I use for basic pan sizes.
Wilton's character and shaped pans are general meant to be used with one cake mix, so between 4-6 cups of batter. They directions say they usually serve 12, but it could be more depending on the size that is cut.
I base the servings on a 4" tall tier. If I make a 6" tall tier, it gets figured X 1.5. A 6x4 serves 12, right? 12 x 1.5 =18. I do separate 6 inch tiers into 2 for ease of serving. Those tiers should be cut a smidge wider than the 4" tiers to equal similar serving quantities. 4" tier serving size (if using a wedding chart) would be 1x2x4 = 8 square inches of cake per serving. A 6" tier if separating into 2, 3" tiers stacked would be cut just a bit wider to equal a close serving to that of the 4" tier...like 1 1/3 x 2 x3. Because NO ONE ever gets the amount of cake cut exactly (well...maybe Indydebi, if she's doing the cutting) as noted in the servings...they either get cut too big or too small. They're gonna cut 'em every whicha way anyhow. The shorter (2,3"=6") tiers can cut just like the other tiers 1x2...there's always someone wanting a smaller piece,yes?
The X 1.5 is to figure up servings and pricing.
all 4 cake not to mention all the cake gunk that sticks to the knife as the cake is being served. probably lose some servings that way (cleaning your knife before cutting the next serving.) i've always thought it was best to go generous due to this and also diff serving charts indicate that you'll get diff #'s of servings from the same pans depending on who's chart you're looking at.. rather lean towards a more generous serving chart (bigger # of servings listed for that pan size) and perhaps charge more per serving, rather than have someone come up short.
Having a toasted guest jump in to do the cutting, even leaning towards the generous side won't be enough.
If you go with widely accepted servings to base your cake and pricing on instead of altering the chart and subsequently your cost per serving it will ultimately affect your customer potential. You'll have to have the opportunity to explain why your prices are higher (seemingly), why your sizes are different, why this, why that.... This was my experience and you may not have to deal with all that. They see your price per serving and everything after that is blah blah blah blah...even if it's posted on your website, pamphlets, and whatever else...even when you're talking on the phone..."how much are your cakes?" "They're x$ per serving. That's because blah blah blah blah"
You can explain that this is how many it's supposed to serve. If they want to plan and order to be more generous, let them do so.
JMHO using my own experiences.
thank you all! if i can't come up with good #'s after all the help here, i'm pitiful! all 4 cake, 'blah blah blah' mad me visualize the charlie brown cartoons, where the teacher is talking in the classroom, 'whah whah whah.'
blessings and happy decorating!
Quote by @%username% on %date%
%body%
