I’m pretty sure I understand, Rozanne. Forgive me if I’m being a bit pedantic here. But with language and math intertwined, it’s so easy to think you understand when you don’t. For each cake, you made two 9x13 layers—each layer at RF4. The batter weight in each layer was 1500 grams (or 3.3 lb). So there was a total of about 3000 grams or about 6.6 lb. of batter used in the production of each cake. And there were 4 cakes, each cake feeding about 45 people (180 divided by 4). Is that right?

I’ve been winging it for years when people asked me how much cake they need. It’s only recently that I gained a little more comfort with the help of a posting from Jeanne. At least, that’s my memory of where I learned about this cake serving chart:

http://www.earlenescakes.com/ckserchart.htm

The much higher numbers that Rose gives are certainly appropriate for weddings after many-course meals. And when the cake is one of several desserts on offer. But I haven’t known how to gauge for the needs of larger appetites or other situations where a dessert-sized serving would be more to people’s liking than a dainty morsel or what one local bakery here calls “cocktail size.” If I’ve understood your experience correctly, a bunch of hungry youngsters and/or adults can easily demolish cake in keeping with the numbers in earlene’s chart.

I agree that you’ve set the bar pretty high for yourself for future graduations and other family celebrations. And I so *got it* about how all the kids wanted one of the decorative fondant bits on top. That’s what happened at my 4 yo grandson’s birthday party. Not fondant but various decorations, and every child wanted one. I was so glad there were enough to go around!