I usually start of with the size that is ordered. Some people say that once their cakes settle they shrink a bit. For some reason mine do not shrink that much so I trim 1/4 inch off , with the cake board being the original size ordered. If you check out Ron Ben Israel’s web sire under processes you will see that his cakes are trimmed to leave space on the board to fill with butter cream or ganache.
Lori-Ann,The Cake Studio Cayman,http://www.facebook.com/pages/The-Cake-Studio-Cayman/136313133106508?ref=tn_tnmn
