I wonder if i could ask for some help....with working out portions once i have carved a cake ! as soon as i remove some cake i find it hard to assess what is left !!!! any top tips from you superstar cakers ?!!!

thanks
x

If you have a per-serving charge, use the cake servings BEFORE you start the carving. I try to use all the carved pieces to shape other parts of the cake, but you just need to let people know that carved cake serving counts are estimates because of the irregular shapes.

Personally, I have a starting price of $150 for 3-D cakes, and I tell customers that will serve around 24 (assuming I start with a 9x13 sheet.) I don't care if they only want 5 servings, it's still going to be $150. If they want more servings it goes up depending on the difficulty of the cake. The cost of the ingredients is the least of my worries when I make a carved cake, so I don't really do it by a price per serving.

thanks so much, this is helpful to me