DETERMINING CAKE SIZES
The goal is to determine a cake size that will serve the correct number of guests.The big difference is wedding cake slices are traditionally smaller than party cake slices. With that in mind we assembled a chart to help you determine what size cake you will need based on your number of guests (it is only a guideline so feel free to adjust it). The smaller number of servings represents a standard-party serving, and the larger number of servings represents a wedding-party serving (1” x 2” x height of cake).
8″ round cake serves 15 guests (standard party) to 21 guests (wedding party)
10″ round cake serves 23 to 33
12″ round cake serves 34 to 47
14″ round cake serves 46 to 64
16″ round cake serves 60 to 83
18″ round cake serves 76 to 105
8″ square serves 19 to 27
10″ square serves 30 to 42
12″ square serves 43 to 60
14″ square serves 58 to 81
16″ square serves 76 to 106
1/4 Sheet 3-Layer (size 8″x12″) serves 29 to 40
1/2 Sheet 3-Layer (size12″x16″) serves 57 to 79
1/2 Sheet 2-layer (size12″x16″) serves 40 to 56
Full sheet 3-layer (size16″x24″) serves 115 to 158
Full sheet 2-layer (size16″x24″) serves 80 to 111
Cross cake 3-layer serves 43 to 60
Cross cake 2-layer serves 30 to 42
Barbie Skirt cake serves 35 to 49
SERVING THE CAKE
Whether you are hosting a standard or wedding party, the goal is to cut clean, attractive and uniform cake slices:
- Have the right size cake based on the number of guests: when in doubt go with extra cake.
- Use a hot knife: dip it in hot water, dry it w/ paper towel, then cut the cake (repeat for every cutting)
Round cakes 8” and smaller
Cut the cake into wedges, without a center circle. For example, cut the cake in half, then quarters, then eights, then sixteenths. Stop cutting when you reach the desired size slice.
Round cakes 9” and larger
To cut cakes 9” or larger, place the knife approximately two inches from the cake’s outer edge and cut a circle using the cake’s outer edge as a guideline – effectively carving an outer cake ring (see picture below). Then slice the outer cake ring (approximately 1.5” thick depending on personal preference). When you finish cutting/serving the outer cake ring, repeat until you are left with a 8” or smaller round cake in the center – then cut it in wedges as described above.
Square and Sheet Cakes
To cut square and sheet cakes, place the knife approximately two inches from the cake’s outer edge and cut a strip of cake using the cake’s outer edge as a guideline. Then slice the outer cake strip (approximately 1.5” thick depending on personal preference). When you finish cutting/serving the outer cake strip, repeat until the entire cake is cut/served.
Use the instructions above for cutting round and square cakes, but reduce slice size to 1” or as per your personal preference.
GENERAL SERVING GUIDELINES
- Butter cakes must be served at room temperature
- Sponge cakes are soaked in sugar syrup and can be served cold
- The time it takes for a cake to reach room temperature varies depending on a number of factors including cake size, weather and temperature. As a general guideline, remove cake from refrigeration:
- – 2 to 3 hours before serving butter cakes 10” or smaller
- – 4 to 5 hours before serving butter cakes 12” or larger