At Peak Patisserie I work with you to create a cake that meets the portion requirements you need, as well as flavour, style and design. As standard, cakes have a 2" difference between each tier, but why follow the norm? I design cakes in a range of shapes and sizes to meet your portion requirements and to create something unique.
When enquiring with me one of the first things I’ll ask is how many guests you’re inviting. I typically recommend cake sizes to feed around 75% of your guests unless you are thinking of serving the cake as a dessert. As much as we all love cake, you don’t want a mountain left over when you’re going on your honeymoon within the coming days.
With so many variations to choose from pricing isn’t an exact science. Below you’ll find a list of starting prices based on portions and standard tiers. If you’re looking to break the norm then we’ll discuss this in more detail at your design consultation.
Portions between 40 and 60
Portions between 65 and 120
Portions between 104 and 160
The portions given above are based on a 1"x1" serving, which is designed as a finger portion.
However, if you wish to use your cake as the main desert, you may wish to cut your cake into 1"x2" servings. In this case, the portions given above should be reduced by approximately one third.