Are you carving the tiers, or using those special pans? I've only done carving, and I figure out the servings by taking the # of servings for a regular two layer tier, and adding half that for the 3rd layer. For example, an 8" tier would normally serve about 16, so for the topsy turvy layer, I'd estimate 16+8=24 servings.
If you're adding a 3rd layer yet carving a hole in the middle of it and carving the entire tier to a tapered shape, it doesn't make much sense to charge for the "extra" layer that's getting hacked away.
I like this thread which accounts for the additional carving time and also seems more than fair for customers:
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=7268678&highlight=topsy+servings#7268678
I don't get rid of the section I'm tapering - I slice off a piece at an angle, then I put that back on the cake the other way, so the angle is even more severe. You do lose a little bit for the hole in the middle, but I'd say it's only a couple servings.
I don't get rid of the section I'm tapering - I slice off a piece at an angle, then I put that back on the cake the other way, so the angle is even more severe. You do lose a little bit for the hole in the middle, but I'd say it's only a couple servings.
I understand the top angle on the surface of the top layers. I'm referring to the angles on the sides of the lower layers -- carving entire tier to a tapered shape.
You're right - I forgot about that. I do usually take off a few servings to account for the side angles. (Sorry for the confusion - I'm a bit sleep deprived!)
I think that 25% waste to carving off the sides is a reasonable average estimate for this style in all sizes of tiers. But you can measure the diameter of the smallest part at the base to correct your serving count.
If you start with a 5" deep round tier, then you probably get close to the number of servings that the charts predict for 4" deep straight wall cakes.
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