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Standard servings: 1x2x4 = 8 cubic inches. Larger serving: 1.5x2x4 = 12 cubic inches. 25% more per serving. So if your standard serving price is $3/serving, if you're giving them 25% more cake in the serving, then your price should reflect that and the price should be $3 x 1.25 = $3.75/serving.
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Square Cake Cutting And Servings Guide. Per several requests to post this here, here it is. This is the guide that I created to determine how many servings per each square cake and a diagram of how I would recommend it being cut, based off IndyDebi's cutting instructions. Hope it helps!
14" servings (77) minus 12" servings (56) divided by 2 and added to the 12" serving amount (56). 77 - 56 = 21 divided by 2 = 10 added to the 56 is 66 servings for a 13. Thank you K8Memphis. This really helps me out. I was wondering if you could take the "even" pans and average their servings to get the "odd" pan amount!!!! Exactly.
The annoying/worrying trend is companies that are pushing small slab tins as "sheet pans" - they would not produce the required number of serves for a business situation. =====. Commercial Sizes: * Quarter sheet pan Standard 13 x 9 or 12 x 8 x 2 or 10 1/2 x 15 1/2x2. * Half sheet pan Standard 18 x 13 or 16 x 12 x 2.
So the slices would be cut the same except they would be 6" tall instead of 4" tall. The customer is getting 50% more cake in each slice, so your per-slice price should be 50% higher. Example: 1x2x4 = $3.00/serving (8 cubic inches - industry standard) 1x2x6 = $4.50/serving (12 cubic inches; 50% bigger than 8 cubic inches)
One cake mix yields 4 to 5 1/2 cups of batter. Pans are usually filled 1/2 to 2/3 full; 3″ deep pans should be filled only 1/2 full. Batter amounts on these charts are for pans 2/3 full of batter. For large cakes, always check for doneness after they have baked for 1 hour. Note: For Pans 11″ and larger, use a heating core when baking.
Sheet Cake Cutting And Servings Guide. Per several requests to post this here, here it is. This is the guide that I created to determine how many servings per each sheet cake and a diagram of how I would recommend it being cut. Hope it helps! CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.
Wilton says a wedding cake is 4" high and a party cake is anywhere from 3"-6" high. They say wedding cake slices are 1" x 2" slices and party cakes are 1.5" x 2" slices (this is from the 2010 yearbook). cakesbycathy Posted 26 Apr 2010 , 8:44pm. post #7 of 20. For pricing purposes your best bet is to go with the Wilton Wedding chart.
Multiply the width x length x height of square/rectangular shaped caks to find the volume of the entire cake. For example, 9 x 13 x 3 = 351. Divide your cake volume by the serving volume to determine the number of servings, rounding down any decimals. Using the figures from the examples above: 351/6.75 = 52 servings.