How do you cut and charge for a cake that is very tall? I'm assuming that when you construct it your putting cardboard pads in for every certain number of layers or so. How do you know where those are when you cut it? Do you add on say $.50 per serving for every inch taller it is? Is everyone supposed to have the same size serving or will it be cut in half? Is an 8" tall cake served as 1x2x8 or two servings of 1x2x4?
Definitely 1x2x4. If you cut those big slices you only get a skinny piece of cake...or a gigantic one. I always split it with cardboard.
You'll know because your knife will hit the cardboard.
yep, same as above..........I put a cardboard ever 4" so that one big barrel that's 8" high is literally just 2 cakes the same diameter on top of eachother. When you unstack the cakes, you'd just start to cut that one down until you reach the cardboard, then you'll have a guid as to where the cut the fondant all the way around, serve that cake, remove cardboard round, pillars, and serve the bottom half!
the 1/2 height cakes I serve wider chunks of cake 2"x2"x2" instead of 1"x2"x4" since they're shorter.
The 8 inch tall cake is the same as 2 separate tiers. The just happen to be the same exact size and stacked right on top of each other. So you would charge the same as you would for 2 tiers of cake.
And you put a board in between every 4 inches of cake so their would be a board in the middle of the tall tier. So when you cut it the knife would stop at the board so you would still get a 4 inch tall peice of cake.
Ya Thanks I learned alot from this post very much appreicated
One more question, do you then place a dowel in the center of the cakes to keep them stable.
Only if you're not using the SPS.
When you cut one of the tall tiers, wouldn't the top of the bottom half (the first 4 inches) be "bald" as in no fondant on the top of the cake? I'm just thinking of how that would look during presentation. You'd have fondant on the sides, but none on the top?