CALCULATING PORTION REQUIREMENTS

When calculating the portions for a tiered cake the usual proportions are 10″ 8″ and 6″ or  12 8 and 6″ however any szing can be discussed with Lacy in consultation.

Fruit cakes are calculated by a serving of 1″ by 1″ per slice

sponge cakes are calculated by a serving of 1″ by 2″ per slice.

FRUIT –

5″ round or 4″ square = 16

6″ round or 5″square = 20

7″ round or 6″ square = 36

8″ round or 7″  square = 49

9″round or 8″ square = 64

10″round or 9″ square = 81

11″round or 10″ square = 100

12″ round or 11″ square = 121

12″ square = 144

SPONGE –

5″ round or 4″ square =8

6″ round or 5″square = 10

7″ round or 6″ square =18

8″ round or 7″  square =28

9″round or 8″ square = 32

10″round or 9″ square = 40

11″round or 10″ square = 50

12″ round or 11″ square =60

12″ square = 72

An aditional ‘kitchen cake’ can be supplied to be directly cut by the caterers at a reduced fee.

TIER GUIDE – FRUIT

10″ 8″ 6″ round = 150   10″8″6″ square = 184

12″9″6″ round = 205     12″9″6″ square = 261

TIER GUIDE SPONGE

10″8″6″ round = 78      10″8″6″ square = 100

12″9″6″ round = 102    12″9″6″ square = 130