I usually go by Erlenes cake chart...any one know what the cake count is if it is torted? Is it 1/2?
So instead of doing 2 layers, just do one and tort it? I have a bride who has to cut her count...she is getting a ton of no's...but she want to still stay with 4 teirs so she can have different cake flavors...but does not want a ton of cake...
How do you think the cake will look with only a 2" tier? That make take away from the whole look of the cake - I would think it would look squished and the proportions wouldn't look right. Is Styrofoam an option? She wouldn't save any money but the cake would probably look better IMHO.
We quote "single" layer tiers as serving half as many people as the same size double layer. For example, an 8" round made from two layers serves up to 20, so an 8" round single layer serves up to 10. However, I torte both layers of a double layer tier (creating a 4 layer cake with three layers of filling) but I don't think the layers of filling would affect the serving number... When it comes down to it, we assume the caterer will be smart enough to cut larger pieces out of a cake that's half as tall.
Also, I've found that adding a single layer tier to a wedding cake can create a nice touch to the design, if done well
What about a dummie cake so she doesn't have ALL that cake?
I don't want to do dummy cakes...I HATE them......thanks for the info