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