## Serving Size For Carved Cakes...

By armywife1 Updated 26 Apr 2010 , 3:55pm by armywife1

armywife1 Posted 26 Apr 2010 , 2:22am
post #1 of 7

How do you determine what the serving size is after you've carved a cake?

TIA!

6 replies
armywife1 Posted 26 Apr 2010 , 1:40pm
post #2 of 7

Anyone?!

iamcakin Posted 26 Apr 2010 , 1:59pm
post #3 of 7

Can't help, but here's a bump.

If you still don't get any replies, you may want to find several in the gallery and then pm the creator.

FullHouse Posted 26 Apr 2010 , 2:20pm
post #4 of 7

I don't know if someone has a better way, but I estimate by the amount of servings I baked then try to figure the % I expect to carve off. Subtract a bit more than that because I'd rather have too much than not enough. HTH a bit anyway.

Eisskween Posted 26 Apr 2010 , 2:31pm
post #5 of 7

It's pretty much the consensus that whatever size cakes you bake, that's what you charge for. You shouldn't have to swallow the cost of what you carve from a cake, it should be included in your price.

leily Posted 26 Apr 2010 , 2:52pm
post #6 of 7

My serving size is always 8 cubic inches of cake. Whether it be 2"x2"x2" or 1"x2"x4". I'm not sure what you're asking though... Maybe how many servings a cake has after it is carved?

armywife1 Posted 26 Apr 2010 , 3:55pm
post #7 of 7

I just wanted to know how you would price it. I know you have to include carving time, but wasn't sure if you should go by estimated serving size or the amount of cake you started with. I guess I was just thinking how to determine, for example, a carved fish cake. Some parts are going to be smaller than others, so I wasn't sure how to estimate. Estimating the % would be a good way to start, though. Doe that make sense?

Quote by @%username% on %date%

%body%