i usually go by a 2″ × 1″ guide for sponge tiers and 1″×1″ for fruit tiers so if its a 10" square it would be 10" multiplied by 5" so you would get roughly 50 but i round it down so say 40-50 to the customer if you know what i mean. if its around sponge i square it off so 10" round would be measured as a 8" so that would be 8×4 =32 so i would round it up to 35 approx does that help ive rambled on a bit sorry x lorna x
Thanks from Lorna @ Sweet Occasions www.sweetoccasionscakes.co.uk
