Re: Need a remedial lesson in supplemental sheetcakes

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: The traditional wedding cake serving is 1 inch wide x 2 inches deep x 4 inches high....so, yes, you have the correct proportions.

My questions is are you pricing these cakes less than you per serving price for the tiered cake?  It just as much work to make the sheets!  Don't undersell yourself!

: I was asked my a dear family friend about the possibility of making cakes for her wedding in July. She wants a small 2-3 tier wedding cake to cut for pictures.  The largest the tiered would be would be a 6",9", and 12" which, years ago at the bakery, we always figured to serve 75. Then she wants to use "kitchen cakes" to serve the remainder of her guests. They will be picking these cakes up and transporting them to the country club which is about 5-6 miles from our home. 

I told her about what I had read here, that the sheet cakes should be 2 layers so that everyone gets the same sized slice and she loved that idea.

What I need clarified is this: I have a press for a 12x18 sheet that divides it into 54-2" squares. If I then use a piece of dental floss to divide these squares once through the center, this will yield a cutting guide for 108-1x2x4" deep slices. Is this correct? Is this slice too small? When I used to divide sheetcakes for open houses, receptions, etc., I piped a bud, flower, etc. on each slice. 
Is this done for weddings, as well?
Thanks for your help. 



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