This comprehensive set of charts calculates the serving sizes for round, square, tapered round, topsy turvy, and tapered square cakes at 2” (51 mm), 3” (76 mm) and 4” (102 mm) heights. Based on the average wedding cake serving size, this data includes dimensions in both inches and millimeters. The basic round and square charts also list circumferences for measuring the length of ribbon or decorations needed to wrap around the sides of cakes. Files include color-coded print-friendly JPEGs and a master Excel version for editing.
These charts are included in the Cake Sales Kit
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I was wondering. .I would like to freeze the filled cake with a hole in the center for a dowel I have in the bar board for a tiered cake. How would you recommend I do that? Fill in the pan then scoop out a hole? Not site hoe to go about it. I think it would be too difficult to get it out after it was frozen… thank you! !!
Make the hole with an apple corer. It’s the easiest to do this when the cake is semi-frozen or refrigerator temperature, after frosting. I do not recommend doing it when the cake is soft or freshly assembled.
More here on freezing layer cakes.
More here on how to use wood dowels in cakes.
Thank you So much!! A couple of freezing questions. 1. Can I freeze them (filled) longer than overnight? (I need to do as much as I can ahead of time… also 2. How long do they need to sit out before I put the core through them (overnight okay)? 3. I don’t have a torch… would a hot blow drier be sufficient, if they were out of the freezer for a few hours. Thank you!!
2. Core them after frosting. They will be naturally the softest then. You can also core as soon as the cake reaches refrigerator temperature. I don’t recommend coring when the cake is frozen.
3. Yes, a hot blow dryer will work too. I recommend de-panning when the cakes are completely frozen. It is much harder to do when they are semi-frozen.