Hi Cherie,

Great question!! A half-sized sheet pan will make 58 servings and a quarter-sized pan will make 30 servings. Hope that helps, happy baking!

Hi Kitty,

Great question! I’d recommend making a cake with 14″ and 10″ tiers. Hope that helps, happy baking!

Hi Richard,

That varies a lot based on how full you fill the pan, what type of cake it is, etc.

Hi Kathy,

Thank you!! You can either do that or cut the cake slices into rectangles. Here’s a great guide on how to do that: https://qualitycakecompany.com/2020/04/28/cutting-a-round-cake/

Hope that helps, happy baking!!

Hi Dave,

You are absolutely right! Usually I offer to make a small cake for the couple for their anniversary, rather than have then eat the year old, frozen cake. But I know some couples really love that tradition!!

Hi Amanda,

These are based on 3 layer cakes! Happy baking 🙂

Ann you’re too sweet! I’m so happy you found this helpful!! 🙂

Hi Bella,

Great question!! The way people calculate their prices for wedding cakes varies, and I think that’s why there’s so much variety in price per slice. Some people factor all their labor into the price per slice, some people have a fixed cost per slice based on the ingredients and labor to stack and frost the cake, and then add on the decoration labor as a separate cost (i.e. if someone wants something special like sugar flowers, that’s an additional amount either fixed or based on the time estimate).

There is no right or wrong way to price it, and I think it all comes down to the types of wedding cakes you make. Some people want to know a set price up front, so I could see why some cake makers fit it all into the price per slice. However, it might make a cake seem more affordable if you have a base price plus an additional fee based on decoration options. Hope that helps!!

So I came over from your how to price your cake guide”. It was great! Especially that formula that you use: Cake Price = Labor (hours of estimated work x your hourly rate) + Cost of Ingredients + Overhead.

However, you mentioned that you price wedding cake by number of servings. Now everyone has different price points for this e.g. $4.00 – $7.00 per cake portion etc. But how can this be used in conjunction/ alongside your formula? In fact is there a formula that you have that includes this?

For example, if I was charging $4.00 per portion for a cake that serves 60 people, does this mean that mean that the cost of my ingredients are covered in this $4.00 and I don’t account for them separately? OR should I get rid of my profit margin? OR Should I calculate the price per portion (in this case $4.00 x 60 people = $240.00) and then add everything from the formula?

I guess my question is that when you calculate the price for the cake per portion, what is being covered in each portion and specifically what else do you add to it come to your final price?

I hope you can help as I am really confused and it’s hard to move forward because of lack of understanding

Thank You

Hi Rylee,

I would make 4, 8-inch cake layers that are slightly taller than an inch once leveled, and I would add a thick layer of frosting between the layers (1/4 inch thick). That should make a cake that is exactly 6-inches tall 🙂 Hope that helps, happy baking!

I need your suggestion… I am baking a cake for a 3 year old and I know there are 24 people coming to the party. I also need the cake to be round and to be tall enough to have 6 inches in height based on my decoration plans. What pan size and layers would you recommend?