Celebration Cakes by the Numbers: Servings per Tier, Frosting & Fondant Quantities, Ganache Ratios & Custom-Cake Pricing
Plan a tiered cake from guest count to quote: servings, batter batches, frosting and fondant amounts, ganache ratios and a fair price, with every cell checked as you go.
One-time payment · lifetime access · lessons, labs, exam and certificate included · no subscription.
About this course
This course turns cake planning into clear spreadsheet steps. You build a servings chart for round and square tins, plan tiers from a guest count with dummy tiers and kitchen cake, and scale batter from one reference bake to every tier and batch. You calculate buttercream for coats and fillings from top and side areas, size fondant circles including the diagonal of square cakes, split ganache ratios into grams with a lookup and scale a buttercream formula. Finally you add up decoration hours for tiers, sugar flowers and piped borders and price each order from costs, overhead, delivery bands and lead times. Every cell is checked as you go.
Lessons
- Servings per Tin: Portion Sizes, Top Areas and a Servings Chart Pro
- Tier Plans: Guest Count, Real and Dummy Tiers, Kitchen Cake and Height Pro
- Batter Batches: Scaling from a Reference Tin and Counting Base Recipes Pro
- Frosting & Filling: Top and Side Areas, Coat and Filling Grams Pro
- Fondant: Rolled Diameter, Sheet Weight and Packs to Open Pro
- Ganache & Buttercream Ratios: Parts, Shares and Scaling a Formula Pro
- Decoration Time: Complexity Levels, Sugar Flowers and Piped Borders Pro
- Pricing & Orders: Cost-Based Price, Price per Serving, Delivery Fees and Lead Times Pro