DETERMINING CAKE SIZES
The goal is to determine a cake size that will serve the correct number of guests.
In addition to the number of people attending your party consider a couple other factors in choosing the cake size. Are you having other desserts? Are you serving cake-lovers or does your crowd prefer other sweet treats or no sweets at all?
With these factors in mind we assembled a chart to help you determine what size cake you will need. These are just recommendations.
The smaller number of servings represents a standard-party serving and the larger number of servings represents a smaller wedding-party serving (1” x 2” x height of cake). If you have other desserts you may consider choosing a cake based on the wedding portion.
8″ round cake serves 16 guests (standard party) to 28 guests (wedding party)
9″ round cake serves 20 to 32
10″ round cake serves 26 to 36
12″ round cake serves 36 to 60
14″ round cake serves 52 to 76
16″ round cake serves 60 to 100
18″ round cake serves 76 to 124
8″ square serves 20 to 32
10″ square serves 30 to 50
12″ square serves 40 to 72
14″ square serves 56 to 98
16″ square serves 80 to 128
1/4 Sheet 3-Layer (size 8″x12″) serves 28 to 48
1/4 Sheet 2-layer (size 8″x12″) serves approximately 24
1/2 Sheet 3-Layer (size12″x16″) serves 56 to 96
1/2 Sheet 2-layer (size12″x16″) serves approximately 48
Full sheet 3-layer (size16″x24″) serves 112 to 192
Full sheet 2-layer (size16″x24″) serves approximately 96
SERVING THE CAKE
Whether you are hosting a standard or wedding party, the goal is to cut clean, attractive and uniform cake slices. Use a hot knife to cut each slice: dip the knife 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.
- Let your cakes come to room temperature in a room temperature environment. Do not leave a decorated cake in direct sunlight, near a heat source, in a hot car, or under spot lights.
- As a general guideline, remove cake from refrigeration:
- – 2 to 3 hours before serving butter cakes 10” or smaller
- – 3 to 4 hours before serving butter cakes 12” or larger