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If my cake were 5 1/2 - 5 3/4 inches tall, how would you adjust the proportions? Two layers weren't quite 4 inches tall, so I decided to add another layer, making the cake very tall, but I thought it looked very nice that way. It's just hard visualizing getting so many servings out of what seems to be not enough. I fear not having enough servings, but I don't want to go way over board. What to do? I did a 1/2 sheet, 12" by 18", german choc. cake a while back. I probably should have torted a single layer, but I decided to do double layer, so it was 4 inches tall. Should I have only done a single layer for 50 servings?
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