How does the top tier on this cake work?
When sizing a tiered cake for a client is it looked at as putting something like a 2" sheet cake in? Is it cut in 2x2 party servings? How does it look plated? Say if the majority of the cake is 4" high and has 3 layers of cake with two fillings, what does the short tier look like plated?
i wouldn't even do that as cake...that's so small you're better off doing that as a styrofoam...OR it could just be what the bride and groom get to cut and eat together?
I would guess that you would count the servings for payment, but not for eating, if that makes sense. That is, if it held 8 servings, you charge for those, but only use the bottom cake for serving.
The one I did, the engaged couple took that tier home with them.
I've done 1/2 tiers, I count them in the serving total and the cost is calculated on 1/2 of what it would normally cost for a full tier. So a 6" regular would have 12 servings, a 1/2 6" would have 6 servings. When I've dropped the cake off I instruct the person cutting the cake to cut the 1/2 tier the same as they would a full, but to give 2 pieces on the plate using the straight line method per my serving chart. No big deal.
That cake is really cute.
Or instead of cutting the 1x2x4" slice, just cut a 2x2x2" slice - same volume. (Though I think the cake on top is 1.5" tall)