Originally Posted by love2frost
Also, when you figure out servings for the 2 layer tier (say an 8" serves 24) for a 3 layer does it serve the same or does it serve more (say 36 servings for an 8" 3 layer)?
Let's run the numbers to show you how it works:
6" square, 2-layers tall (4") when cut in the standard 1x2x4 pieces, means the cake will be cut in 6 rows by 3 columns = 18 servings. The 4" is the height.
6" square, 3-layers tall (6") when cut in the standard 1x2x6 pieces, means the cake will be cut in 6 rows by 3 columns = 18 servings. The 6" is the height. Note with this serving, the guests is getting 50% more cake (12 cubic inches as compared to the 8 cubic inches of the 1x2x4) so your price per serving should be 50% more.
If you wanted to keep the serving size at 8 cubic inches, then you'd have to cut the 6" tall cake in 1x1.25" x 6. That is one skinny little piece of cake! The 6" square cake would be cut in 6 rows by 4.8 columns. Basically, it would almost be a 1" square pillar of cake that was 6" tall ... not very attractive.
The lesson here is that your surface area is still the same .... the cake is just taller. But you charge more because the customer is getting more cake .... even if they AREN'T getting more servings!