Hi there, just wondering how people work out pricing for multiple tier cakes. Do you charge a percentage of the cost for the size of each extra tier or a set amount? Any advice greatly appreciated! Thanks, Ange

Most people do it by total serving count, or some variation of that method. Are you talking about multipl tiers as in three or four tiers, or taller single tiers like a 6" tall tier with three layers of cake inside it? If that's what you mean the serving count should be adjusted to reflect the additional cake basedon the height each piece will be.