Forgive me if this question has come up before and been answered before. I searched the forums and didn't really see an answer. I have also been searching online and can't really seem to find what I'm looking for. So here is the question -

I generally only make 3 layer cakes (round and square). I like the look of them and find that once I've let the layers compress and settle a bit,etc, the height is pretty much perfect. The issue, of course, is that all the charts are for 2 layer cakes (Earlene's, Wilton's, etc.). I'm not foolish enough to think I can just divide by 2, add that number to the total and there's my serving size for a 3 layer cake. That just seems too easy/simplistic and that I'm promising more servings than they will receive. But - I also don't believe that a 3 layer cake won't serve more than a 2 layer cake (have seen this theory here and there.) That makes no sense whatsoever. I use more cake batter for sure and more ingredients in the cake so there's no way I'm going to tell someone that there are less servings in a bigger cake when I put more ingredients into it. I'm trying to come up with a formula for this and it's driving me batty.

Anyone make mostly 3 layer cakes and have a really reliable idea of servings? I know it also depends on how they cut it, but I always advise that they cut them the "right" way (send them to websites for guidelines, etc)

Thanks!
Ginger

The important measurement missing from your questions is the total height of your cakes.

Wilton's charts assume 3-1/2 to 4" high. If your cakes are 4-1/2" to 5" high then NO you don't get 1.5 times the Wilton numbers for servings.

You need to use the "magic" cake strips to make sure that you are not wasting 1/3 of your cake by cutting off the humps. With these strips you bake cakes with virtually no hump to cut off.

You must also have been given some feedback from customers as to how many "real" pieces they were able to cut from your cakes, right?