Wedding Cake Servings as the main dessert.

[Tweety69bird]

Does anyone have a clue? I need to figure this out for a wedding for 150 people, 3 tiers. I was hoping that 18+14+10 will be big enough, but depending on who's serving chart you use, there's many interpretations of how many servings I'll get... and that's only if they do the chart up to 18". Thanks in advance.

[SweetSide]

According to The Cake Bible, if you make your tiers 4" tall, you would have enough cake to serve 350 people. This assumes that the cake slice is 4" tall, 2" deep, and 3/4" thick. Sizes of the piece are small because it assumes that there are other desserts as well.

The 4" thick assumes that each tier has two layers in it...

Every time I've made a cake based on her dimensions, I've had more than enough cake.

Hope that helps.

[K8memphis]

Tweety, When I do a wedding cake, I control the size of the serving because I am controlling the price. It is not my concern if they serve other desserts or not in this regard. My wedding cakes are priced to serve the traditional size serving that Cheryl discussed. If the bride wants to serve a larger serving for whatever reason she orders more cake from me . I do not take it upon myself to grant larger servings based on their budget or their particular menu issues see what I mean?? That's just me.

So I use my cupcake calculator. You need 150 servings. Each recipe or box mix of cake will make x amount of cupcakes. I use the figure 25 cupcakes per box mix or recipe because I round up at the end--25 is an easy number to calculate with for me. Just nail that detail down for yourself. How many cupcakes per mix do you want to calculate with.* Because I figure that each wedding cake serving is about the same size as a (deconstructed) cupcake--filled with filling & a nice load of icing--same square footage so to speak.

So let's see by my calculations 150/25=6 you need approx 6 recipes or box mixes--maybe round up to 7 or 8 to allow for leveling etc. Now figure how much batter that will make. You can take that amount of batter and pour it into whatever configuration of pans you want. This chart from Wilton will tell you how much batter fits into which size pan and a bunch of other stuff. This chart from the awesome and legendary Earlene Moore is also an industry standard amongst cake deco people.

To me, doing it where you pick the pan size first is like buying a random sized dress then trying to fit into it.

You gotta figure if they are serving or keeping the top tier. I deliver a wedding gift with the cake of a 5" decorated cake all boxed & ready for the freezer so they can serve the whole enchilada at the extravaganza. Market this as a gift to her--she will love you for it.

And there's other little gritty determinations like umm, if they serve different flavors people will want seconds. If there's a grooms cake factor that in. Stuff like that. If they are drinking, less cake will be eaten...

*This (my) "cupcake calculation" works because you are communicating to non-cake savvy people. They can easily grasp that a 9x13 will make 24 cupcakes and that that plus fillings & icing is the size of the wedding cake serving that they are purchasing from moi. Easy peasy. Size of a cupcake. Also I say that if Aunt Louise's twin 14yr old girls are serving the cake, then order more servings because they will not cut it right. Or if she has someone responsible cut the cake accurately she can order the exact amount. Stuff like that...

[Tweety69bird]

Thank you so much SweetSide and K8memphis, the info that you guys provided will definately help me along. The bride is going to serve the top tier and there will be 2 flavours, so I will have to do some math, but am feeling more confident now. I think I have to keep in mind that I'm driving this train, and I have to convey my ideas to her with confidence. K8, I really like your cupcake method of measuring, it makes complete sense, and I see what you mean about buying the dress and about ME deciding what size the servings will be. Thanks again!

[JeanneCake]

I use Earlene's chart exclusively - plus I give the function manager/catering manager - whomever the person in charge is - a sheet that details who the cake is for, how many servings it provides (by tier), what flavors are in it, any allergy alerts (nuts, usually) and to serve the entire cake because I give them an anniversary cake when they request it.

The hotel staff tells me about the people who forget to take the cake home - it gets left at for a few weeks and usually it's the day after it's tossed that they call and ask for it. Since I changed the policy, no one has ever fussed - and they are very good about remembering and giving me a week's notice to have their cake ready. Some bakers give a gift certificate or anniversary cake when the couple brings the baker a professional photo of their cake, which given my inability to take good photos, is starting to sound really good to me!!

There have been past threads about this so your mileage may vary.

[Tweety69bird]

I LOVE that idea of a free anniversary cake for a professional photo, I think I shall use that too.

There have been past threads about this so your mileage may vary.

I did check the other threads before I postesd my question, but nothing that I read really made it clear enough for me to feel confident. I'm feeling more confident, but I'll be really working on it tonight, so tomorrow I should be better... hopefully!