Hi again! I usually do two layer cakes with filling or torted with filling that come to about 3-4 inches high. When a customer wants a taller cake which would require 3 layers of cake, how do you adjust pricing and servings?
According to earlenes chart, a 10 inch round is 30 servings but what would it be with 3 cake layers making it over 5 inches and probably near 6 inches high? Trying to adjust my price and usually charge per serving. Thanks for your help!!!
I'd be interested to know too, because how do you cut a cake smaller than 1 inch wide for a 6 inch tall cake??
I came here hoping the question was answered! I, too, would love to know! This is true too with the topsy-turvy cakes! (Which I have an order for in May!)
me too, I want to know. I would assume that you would price it as if it were a 10 inch round and a six inch round. That would probably equal the same amount of cake?
Here is a cake matrix I have been using and it tells exactly how much batter per cake used.
Just hit the download button. It also calculates the amount you should charge for the cake.
Here's what I do.......I have a wedding coming up with this same quandry, only they want one layer to be a thin layer. When they want just one layer torted to equal a 2" tall layer instead of a 4" layer, I halve the servings...so in your case I would take that 30 serving 10" cake and add half of the servings to it to equal 45 servings and since I charge by the serving it works out perfectlly. Then I would just let them know that they will have to adjust their serving sizes when cutting to account for the extra height as well if they intend to get the right amount of servings from the cake.
your taller tiers wont actually serve more people, the serving size will be larger on the plate. so the perserving charge would be higher. and charge like Khalstead says.
Ahh, Sweetcakes, that makes sense. Thank you.
Cake plates often do not accomodate a 6" tall slice of cake. I think a skilled cake server would serve two 3" tall servings out of an overly tall serving. That's what I would do.
Also that's why I use the amount of batter (minus any sculpting) as my 'serving guide'. I tell brides that their server needs to serve approximately a cup cake size piece of cake plus the fillings to hit the mark or order more for cutting larger servings.
For example 5-6 cups of batter is approximately 24 servings (8" cake-wilton chart). Give or take for odd shapes--I mean I err on the side of extra batter but that's how I do it.