A bride I met with last night wants a four tier cake- each tier 5" high. I am not sure how to calculate the number of servings. Surly it will serve more than a 4" tier, yes???? Thanks for any help.

Darlene

it's totally up to you, here. you can let it slide or you can add an additional 1/4 to the price per serving (regular 4" plus 1/4 of your per serving price to accomodate for the extra inch)

i do this all the time, when it enhances a design...i get my money back in other places.

You cut by the footprint, height makes no difference.

My last cake I ended up with 5" teirs. I made 2 x 2" cakes. torted and filled they were 5" tall...

I get 5" tall cakes all the time after torting each 2" layer. Total 3 layers filling. I always charge as if each tier is 4". I've been trying to decide if I should't torte each 2" layer. Maybe just use one layer of filling between the 2-two" layers. That way maybe I'd get a true 4" tier. (And use less filling). Just haven't decided if I would like cutting into a cake with only one layer of filling in each tier.

Thanks everyone. She wanted it taller, I talked her into 5" because I thought 6" would be so tall overall. Was I wrong? Have any of you done a four tier 6" layer cake?

Thanks again I always know I can count on ya'll

leahs usually points this out, but most dessert plates are 6" or 7", so a 6" piece of cake will barely fit on the plate. Overhanging cake is not attractive.

Thanks again, Indydebi. I try to think of all aspects but tend to get tunnel vision. Ya'll always help with the overview.