I have a 8 in round cake torted into 2 layers with filling and buttercream icing. When this is cut, do you separate each layer to cut and serve or leave it whole? What if this was a tier, handled the same way, instead of a standalone cake? I'm so confused when it comes to serving sizes when the charts talk about 2 in pans, 3 inch pans, etc. My inclination is to leave it together and cut it - right now I'm less concerned with getting maximum servings as just making it look nice. But would like to know what the "standard" recommendation is here.
The cake you are describing should be cut and served as is. Do not separate it. If it was one section of a tiered cake it would also be cut and served "as is".