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Jane of all trades, Master of none. Still on the search for the occupation that I can love.....

Sunday, April 24, 2011


We have had some interesting weather lately from the ridiculous heat to last week’s deadly spring tornadoes. Luckily we came out without any personal damage. The only thing that went haywire is the PC. The power kept knocking it on and off and now it’s on its last leg. I have had a few pics that I wanted to post but we seem to have lost the photo software and It won’t let us install it so I can’t do anything with the pics I took. So I decided to provide some helpful information.
People love cake and I’m one of them. Here are a few tips on ordering cake no matter where you order it from. If you want to know how many people the cake will feed there are cakes serving size charts that will give you a standard serving size based on the pan size.

Cake Sizes and Serving Charts
A serving size is a 1" x 2" x 4" slice. The serving chart and sizes below are industry standard. I use the Wilton Serving Guide to determine the amount of servings per cake size. If you want bigger slices, you need to account for that and choose a larger size cake to accommodate the serving size you want.
6" square = 18 servings (cut 3x6)
8" square = 32 servings (cut 4x8)
10" square = 50 servings (cut 5 x 10)
12" square = 72 servings (cut 6 x 12)
14" square = 98 servings (cut 7 x 14)

6" round = 12 servings
8" round = 24 servings
10" round = 35 servings
12" round = 56 servings
14" round = 78 servings

Single Layer, no filling (serving size is 2x2x2)
9x13 = 24 servings (cut 4x6)
11x15 = 35 servings (cut 5x7)
12x18 = 54 servings (cut 6x9)

9x13 = 52 servings (cut 4x13)
11x15 = 75 servings (cut 5x15)
12x18 = 108 servings (cut 9x12)
There are a few more that are similar such as Heavenly Divine Cake Chart and Wilton's Cake Chart also Dream Cakes by Pam that are good places for size and cost reference so that you wont feel like you are getting ripped off.
There are a few things that can cause the cost to rise. One is if the cake is covered in fondant. In most cases a baker will use butter cream under the fondant and you get charged for the use of 2 icings. Another up charge is for handmade décor such as figures, flowers and freehand art work. Those items can be time consuming and the materials like fondant, gumpaste and pulled sugar can be costly. Hope this ends up being a helpful reference.

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