I have been online looking at all these serving charts etc and I am more confused than ever!! Someone please help me understand this.
When you see a chart that says an 8" round feeds so and so amount of people, is that a 2 layer piece of cake (4" high) or is that serving amount for cutting and serving each individual layer of that 8" round, as in cut the first layer and then serve the second layer before moving on to the next tier.
Second question. . if you have a tiered cake. . how do you cut and serve that? If you cut the bottom cake first you won't be able to get the middle of the cake because the other tiers are sitting on it. . . Are you really suppose to dis-assemble the cake to serve it? I don't recall wedding cakes being taken apart before being served.
I know this has to sound so dumb but I just can't figure it out! LOL
Yes, disassemble the cake when the cake is cut. In the next link below, you'll see my cake completely taken apart as I cut it.
Here's How to Cut a (Tiered) Wedding Cake: http://www.cateritsimple.com/id10.html
Feel free to refer folks to this link or print it out and hand it to them with your cakes.
It's really no big deal to disassemble the cake. Once the cake is cut, no one is concerned about keeping it "pretty" anymore. It's cake. It's being cut. Duh!
The serving charts usually assume a 2-layer cake that is 4" tall, because the industry standard serving size is 1x2x4.
Here's pics of cut pieces of 1x2x4" pieces of cake:
I've seen (what I call "silly") cake cutting advice that actually tells people to cut the back half of the cake "so the front of the cake still looks intact and pretty when people look at it." And I've also heard horror stories of how the front half ot he cake keeled over and fell on the floor because of being cut in such a silly method.
Also if the tiers are differnt flavors, you'll need to take the cake apart so you can cut ALL of the tiers at the same time so guests will have a choice of the many flavors the bride selected for her cake.
Wow..what a great bunch of information. Thanks so much for posting all the links as well as the informative info.