(As an aside, if you're eating bigger pieces than that you're having more than one serving, sorry.)
The problem with charts, though, is that different charts give you different serving counts. The classic is the Wilton chart, but that doesn't really give you 8 cubic inches of cake per serving. The most-used alternative is Earlene Moore's chart, which does give you 8 cubic inches.
However...Most people cut wedding cake smaller than Earlene's chart dictates, and I've seen wedding cake cut so thin it's about 1/2" thick, not 1".
I asked one guy at a venue where I was delivering how they cut the cake, and he said that they start on the smaller side, then wait to see how many people are coming to get cake. If it isn't many, they cut the pieces larger. If it's a lot, they cut them smaller.
Well, there goes any consistency.
So when I sell wedding cakes, I give a serving range. Depending on how the venue cuts the cake, I tell the brides, this is how many servings you can expect to get out of it. They can then decide if they want to go smaller or larger based on whether they'll have other desserts, whether their guests are big cake eaters, etc etc.
I put together a chart that has the high and the low end of the servings for different tier combinations. I don't know where the original chart came from, but I altered it to include some odd pan sizes and different tier combinations.
The low end is based on marking off 1"x2" spaces on an actual cake pan, and the high end is based on Wilton. You can see that the range is pretty wide for some tier combinations, so that's why I give a range and let the bride decide. I apologize in advance for any math errors...If you find any let me know.
(Keep in mind that this chart includes the top tier, so if the bride wants to save that you should subtract that out for the guest servings.)
|Click on the chart to download in its original size|