Tier Plans: Guest Count, Real and Dummy Tiers, Kitchen Cake and Height
This lesson is part of the course
In this lesson
You turn a guest count into the servings needed, count only the real tiers, size the kitchen cake that covers the rest, work out the height of the finished cake and chart the servings per tier.
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Lessons in this course
- Servings per Tin: Portion Sizes, Top Areas and a Servings Chart Locked
- Tier Plans: Guest Count, Real and Dummy Tiers, Kitchen Cake and Height Locked
- Batter Batches: Scaling from a Reference Tin and Counting Base Recipes Locked
- Frosting & Filling: Top and Side Areas, Coat and Filling Grams Locked
- Fondant: Rolled Diameter, Sheet Weight and Packs to Open Locked
- Ganache & Buttercream Ratios: Parts, Shares and Scaling a Formula Locked
- Decoration Time: Complexity Levels, Sugar Flowers and Piped Borders Locked
- Pricing & Orders: Cost-Based Price, Price per Serving, Delivery Fees and Lead Times Locked