SabyCakes Posted 3 Oct 2012 , 2:16am
post #1 of

Is there a servings chart for Topsy Turvey cakes???
I need to make a 3 tiered Topsy Tuvery cake with 50 servings and I'm not sure what size cake pans to use...???
Thanks for all y'alls help!

7 replies
perfectcakebyshirley Posted 4 Oct 2012 , 1:48am
post #2 of

Are you carving the tiers, or using those special pans? I've only done carving, and I figure out the servings by taking the # of servings for a regular two layer tier, and adding half that for the 3rd layer. For example, an 8" tier would normally serve about 16, so for the topsy turvy layer, I'd estimate 16+8=24 servings.

CWR41 Posted 4 Oct 2012 , 3:47am
post #3 of

If you're adding a 3rd layer yet carving a hole in the middle of it and carving the entire tier to a tapered shape, it doesn't make much sense to charge for the "extra" layer that's getting hacked away.

I like this thread which accounts for the additional carving time and also seems more than fair for customers:

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=7268678&highlight=topsy+servings#7268678

perfectcakebyshirley Posted 4 Oct 2012 , 10:45am
post #4 of

I don't get rid of the section I'm tapering - I slice off a piece at an angle, then I put that back on the cake the other way, so the angle is even more severe. You do lose a little bit for the hole in the middle, but I'd say it's only a couple servings.

CWR41 Posted 4 Oct 2012 , 12:31pm
post #5 of
Quote:
Originally Posted by perfectcakebyshirley

I don't get rid of the section I'm tapering - I slice off a piece at an angle, then I put that back on the cake the other way, so the angle is even more severe. You do lose a little bit for the hole in the middle, but I'd say it's only a couple servings.




I understand the top angle on the surface of the top layers. I'm referring to the angles on the sides of the lower layers -- carving entire tier to a tapered shape.

perfectcakebyshirley Posted 4 Oct 2012 , 12:41pm
post #6 of

You're right - I forgot about that. I do usually take off a few servings to account for the side angles. (Sorry for the confusion - I'm a bit sleep deprived!)

BakingIrene Posted 4 Oct 2012 , 2:13pm
post #7 of

I think that 25% waste to carving off the sides is a reasonable average estimate for this style in all sizes of tiers. But you can measure the diameter of the smallest part at the base to correct your serving count.

If you start with a 5" deep round tier, then you probably get close to the number of servings that the charts predict for 4" deep straight wall cakes.

steveproxy Posted 4 Oct 2012 , 2:31pm
post #8 of

Thanks for Tip , I had similar asking.

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