I make mine to customer request by using round cakes to start with and carving them. I do not deduct any servings in my charge to account for the extra cost of carving it. I do the belly in whatever size cake they need to feel their guest, but make it a 6 inch tall cake. I keep things proportional by doing each of the breasts about half the size of the of the belly but only 3 to 4 inches tall. So, for an 8 inch round cake, in the belly, I do two 4 inch round cakes in the breasts. Then I just use the serving sizes for those pans and charge my price per slice. I do these cakes in fondant because it looks nicer. So, for the breasts I would figure out how many servings in each of the 4 inch round cakes and multiply by my fondant slice charge. For the 8 inch round belly, as a 6 inch double barrel, I would figure out the the amount of slices BUT I would change my price by slice by multiplying it by 1.5 because it is 1 1/2 tiers basically.
Same thing goes for a bigger cake… If they need enough to feed more you could do a 10 inch round, 6 inch high cake and then do approximately 5 inch round breasts 4 inches tall. Then figure out your price per serving.
If you do a 12 inch round belly, do 6 inch breasts and so on and so on.
Hope that helps. :D
Leslie Bruckman, Owner of Nom Nom Sweeties
