Hi. I know it's a bit of a way off yet but I am doing my first wedding cake in September and trying to cost it up. However....I am getting myself in a muddle over calculating tiers and the resultant servings.
They would like a fruit cake as a bottom tier and sponge for the rest and it needs to serve 150 guests.
A lot of you recommend using the Wilton serving guides, do these apply to fruit cakes as well as sponge?
I have been told that fruit cake servings are generally smaller than sponge so how do I work it out?