a different thought on that — while it’s true that the number of servings is often determined by the footprint of the cake so a 4” tall and a 6” tall cake yields the same amount of servings — you are using half again as much cake and this gives a 50% bigger serving — not to mention increased expertise — so yeah I charge 50% more — also advise them they need larger cake plates as well
yes a three inch tall cake that’s six inches around gives a few less servings than a four inch tall one — like what, three less servings —
so if you don’t put a board in it’s a quarter smaller (than the traditional 4” tall cake) so nine servings — with a board halfway making it into a 2-tier cake where each one is three inches tall and 6” around it’s 18 servings —
this way you are selling the same size serving in each different size variation —
in other news — i like to use 5” tall bottom tiers and 3” tall top tiers in order for the eye to more seamlessly visualize the size difference upward getting truly smaller and smaller — and in that case I don’t adjust servings like I did in the above examples — in other words a shift of one inch in height is not always that big a deal in a tier cake but it can be especially in the smaller sizes —
i hope I haven’t confused the h out of you — please ask me something if I need to clear anything up
so all that to say — my price and my serving size are identical twins — when necessary, I re-configure the portion size in order to secure the same pricing structure for the same sized portion with a one inch wiggle room built in -- that i use especially for smaller cakes but not for regular height tier cakes —
clear as mud? 
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