I have the first request for uneven and extended tiers. I'm excited about it, but a little stumped how to calculate the right number of servings. Here is the link to the picture of inspiration cake http://www.weddingwire.com/wedding-photos/i/rustic-winter-white-round/i/1681e0a08ae55715-e0a358a237ab784f/160cacaf39605d17?cat=cakes&tags=round&page=2&type=search#.TlKIcwnLZKV.email . They would like to feed 80-100 guests. Any ideas how to estimate servings? I normally use Earlene's chart.
Thanks in advance, P
The bottom tier looks 6" tall to me. So, if that tier is a 10" round that will feed 38 (for a normal 4" tall) and then an extra 19 (38/2) for 57 servings.
The middle tier looks like a 2" tall 8" dia tier. An 8" tier feeds 24 but since this tier is only 2" tall it would feed half that number - 12. The top tier looks like a 4" tall 6" dia cake, which feeds 12. Total for the cake: 57+12+12 = 81
Thanks! that helps! How do they cut the extended tiers to yield the correct number of servings? What about the 2 inch, they slice that one like a sheetcake?
Sorry for so many questions, P
The extended tier should have a cake board between the two cakes. There should be a 4" tall cake on a cake board and a 2" tall cake on a cake board. You stack those together and ice as 1 cake.
The 2" tall 10" tier and 2" tall 8" tier are cut in 2" x 2" x 2" slices.
It will be very important to include precise instructions about cutting this type of cake if you are not there.
Many caterers would make no difference cutting a 6" high cake vs. 4". Also, they might be unaware that they need to break out the 2" off the one tier.
Leaving instructions is a good idea. I always leave the wilton cutting guide with the event coordinator so they know which method I base my servings # off of.
I don't think there will be any problem with the 6" tier if you use the cake boards between the cakes. When the person cutting the cake hits cardboard they will stop cutting down. They aren't going to be able to serve 6" tall servings.
Thank you, that helps a lot : )
For a 6" tall cake my suggestion is to bake three 2" tall layers. Torte/split one layer into two 1" layers and put on on top of each 2" layer for two 3" layers. Is that clear as mud ???
Each 3" layer is on a same-size cake board and stacked together fto make up a 6" tall tier.
Serving then is a snap as each 3" layer is served into pieces that are 1&1/2"x2"x3"(or whatever size you recommend). A server would find the cake board w/the 1st cut and should easily figure out what to do from there.