I myself know that a six-inch cake serves 10-12, but they do look very small. Many people, used to sheet cakes, don't see the height of a cake, only the diameter/surface area, and assume the cake is only going to feed one.

That's one of the reasons I won't do a cake smaller than an eight-incher. The other reason is that it takes almost just as much time to prepare and decorate an eight-inch cake as a six-inch.

I think the cake is super cute. And you don't have to worry about that lady. All she had to do was get out a measuring tape and see what a 6 inch cake is. I mean who doesn't know what that looks like?

I agree with mensch, I don't do anything smaller than a 9 inch for the very reason you are describing. Of course, I do a smash cake with a larger order, but I will not just sell a 6 inch cake because I know people will balk at the size of it. If I really felt like I should do something, I may have sold them a 9 inch round, single layer. It is a small cake but more surface area on the top - KWIM?

I don't sell a 6" by itself, not because people may balk at the size, but because it's not worth my time. I'm a home baker, if I take an order for a 6" and no other orders, my price per serving does not match up to my time spent. At my base price per serving it would be $54. To buy ingredients, bake, make buttercream, tort, fill, decorate.... with ingredients... Now if I were a bakery, I would throw them together all the time.

If she's not a baker, I'll bet she had the usual home cake pan size of 8 - 9 inches in her head. No matter how many times I bake a smaller diameter, my brain 'sees' 9 inches as normal.