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

TIA!

Anyone?!

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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.

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.

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?

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?