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Print this convenient chart that contains all sorts of
information about the number of servings needed for a wedding
cake. |
"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"
by
http://www.earlenescakes.com/ckserchart.htm
Updated 5-1-06 See also
discussion about cake servings sizes.
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Cake Serving Chart
A
Round Pan Size |
B
Circumference
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C
Servings
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E
No. of 1" Lace Points needed
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F
Brides Servings
(without the top tier cake) |
G
Grooms Servings
(using the top tier)
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Pan Sizes in Round layer tiers only |
| 5 inch |
16 inches |
6 |
20 |
|
35 |
40 |
11 - 5 |
| 6 inch |
19 inches |
8 |
25 |
|
40 |
50 |
12-6 |
| 7 inch |
23 inches |
10 |
32 |
|
50 |
60 |
11 -8 - 5 |
| 8 inch |
25 inches |
15 |
35 |
|
65 |
85 |
14 - 8 |
| 9 inch |
29 inches |
22 |
40 |
|
70 |
80 |
12 - 9 - 6 |
| 10 inch |
32 inches |
30 |
45 |
|
80 |
85 |
13 - 9 - 6 |
| 11 inch |
35 inches |
35 |
49 |
|
85 |
100 |
13 - 10 - 7 |
| 12 inch |
38 inches |
45 |
53 |
|
95 |
105 |
14 - 10 - 6 |
| 13 inch |
41 inches |
55 |
58 |
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| 14 inch |
45 inches |
65 |
63 |
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115 |
130 |
15 - 11 - 7 |
| 15 inch |
48 inches |
80 |
67 |
|
115 |
125 |
14 - 11 - 8 - 5 |
| 16 inch |
51 inches |
90 |
72 |
|
135 |
155 |
16 - 12 - 8 |
| 17 inch |
54 inches |
105 |
75 |
|
150 |
165 |
17 - 12 - 7 |
| 18 inch |
57 inches |
115 |
80 |
|
150 |
160 |
15 - 12 - 9 - 6 |
| 20 inch |
69 inches |
145 |
95 |
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160 |
170 |
18 - 12 - 6 |
| 22 inch |
72 inches |
170 |
100 |
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160 |
170 |
16 - 12 - 9 - 6 |
| 24 inch |
75 inches |
195 |
120 |
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170 |
190 |
19 - 13 - 8 |
| Square Shape |
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175 |
190 |
16 - 13 - 10 - 7 |
| 6 inch |
25 inches |
12 |
35 |
|
180 |
205 |
18 - 14 - 9 |
| 8 inch |
33 inches |
24 |
45 |
|
185 |
195 |
17 - 13 - 9 - 6 |
| 9 inch |
37 inches |
27 |
52 |
|
195 |
205 |
18 - 13 - 7 |
| 10 inch |
41 inches |
40 |
58 |
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| 12 inch |
49 inches |
60 |
70 |
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205 |
220 |
17 -14 -11 -7 |
| 14 inch |
57 inches |
84 |
77 |
|
210 |
230 |
18 -14 -10 -6 |
| 16 inch |
65 inches |
112 |
88 |
|
210 |
230 |
20 - 14 - 8 |
| 18 inch |
73 inches |
144 |
98 |
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220 |
230 |
18 -14 -10 -7 - 5 |
| Heart
Shape |
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240 |
260 |
18 -15 -12 -8 |
| 6 inch |
19 inches |
8 |
25 |
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265 |
275 |
18 - 15 - 12 - 9 - 6 |
| 9 inch |
29 inches |
18 |
40 |
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270 |
290 |
20 -15 -11 -7 |
| 12 inch |
39 inches |
40 |
55 |
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280 |
300 |
20 -16 -12 -8 |
| 15 inch |
50 inches |
65 |
72 |
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| Oval Shape |
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300 |
325 |
24-17-9 |
| 5 X 7 inch |
21 inches |
10 |
30 |
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330 |
350 |
20-16-13-10-7 |
| 7 X 10 inch |
30 inches |
25 |
40 |
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350 |
370 |
20-17-14-11-8 |
| 9 X 13 inch |
37 inches |
40 |
52 |
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365 |
385 |
24-18-13-8 |
| 12 X 16 inch |
46 inches |
65 |
63 |
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390 |
400 |
22-18-15-9-6 |
| Petal Shape |
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| 6 inch |
18 inches |
5 |
24 |
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405 |
415 |
24-18-14-10-6 |
| 9 inch |
27 inches |
15 |
38 |
|
455 |
470 |
24-20-15-11-7 |
| 12 inch |
37 inches |
32 |
50 |
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475 |
495 |
24-20-16-12-8 |
| 15 inch |
46 inches |
55 |
63 |
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515 |
530 |
24-20-16-13-10-7 |
| Hexagon Shape |
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| 6 inch |
18 inches |
9 |
24 |
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| 9 inch |
27 inches |
18 |
38 |
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| 12 inch |
36 inches |
45 |
50 |
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| 15 inch |
45 inches |
65 |
63 |
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EXPLANATION:
Column A
- Pan Diameters
Column B
- Pan Circumference - used in figuring how much ribbon you might need to go
around a cake, how many panels will fit on a cake and otherwise an assistance in
figuring your designs by measurement.
Column C
- The servings that I go by -
*Each serving is approximately 4-inches + tall with 2 cake layers (from 2 pans)
split in half, filled in between the torted layers and then in between the full
layers, with the assembled cake frosted. So each slice includes 4 layers of
cake, with 3 layers of filling, with the top being frosted.
Column D
- If you are using 1" lace points around a cake this number tells you how many
to make.
If you are using a scalloped side pattern figure more. If you are using a one
and a half inch wide lace point you make less. It you are using a smaller lace
point you will need more. This is just a Guideline for to use. Using your pan
circumference you can figure out just how many you will need for the size lace
point you will be using. Note: Many of our cakes have the lace points hanging
below the tiers in the separations and not on the actual cake. Be sure and
figure the plate size instead of the cake size to know how many you will need.
Column E
- If a bride wants a cake for 100 - I go to this chart and tell her I can do a
cake for 95 or 115. Then she must choose which size would she like. The servings
and dimensions of the cake are in a format that she can look at and choose from.
This section - Columns E through G save me many hours figuring sizes for a bride
Column F
- Grooms cake servings. The reason for the difference is the brides cake
servings do not include the top tier. The top cake is their 1st anniversary
cake. The grooms cake servings is figured using the entire cake.
Column G
- This tells you the sizes of the pans in figuring the number of servings
Odd size pans ( 5 to 15) can be purchased through Parrish's, Country Kitchen or
ask your local shop about ordering them for you.
18", 20" and 24" pans can be purchased in half pans.
Measure the inside of your oven before ordering any of the larger pans.
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