Round 6" cake = 6-8 servings = $36 and up
Round 8" cake = 12 servings = $46 and up
Round 9" cake = 16 servings = $56 and up
Round 10" cake = 20-24 servings = $72 and up
Round 12" cake = 40-45 servings = $98 and up
Mini Sheet, 7"x11" = 15 servings = $36 & up
Small Sheet, 9"x13" = 24 servings = $46 & up
Med Sheet, 11"x15" = 35 servings = $56 & up
Half Sheet, 12"x18" = 54 servings = $98 & up
Full Sheet, 18"x26" = 108 servings = $136 & up
Sheet cakes may be made two layers (not tiers) high for double the quantity of servings in a smaller footprint for easier transport. Icing is added between the layers. The cake then may be cut in 1"x2" two-layer slices instead of cut as flat 2"x2" one-layer squares. Just ask for a "double-high sheet cake" for additional information.
2-tier cakes begin at 50 servings = $152 & up
3-tier cakes begin at 98 servings = $350 & up
4-tier cakes begin at 130 servings = $455 & up
The main things to avoid when transporting a cake are unlevel seats, bumps/potholes, jiggling/vibrations, and sudden stops/starts.
Tier cakes should be transported in a FLAT and LEVEL space in your vehicle (cargo area, trunk, floor) with plenty of space for the box. Slanted seats do not work for tier cakes because they tilt the cake sideways, thus increasing instability.
The boxes for tier cakes are usually between 14" and 20" square - please make sure you have this much room cleared. Also, depending upon the design, the height could be too tall for the passenger front floor because of the console above. Please think about the size of your cake ahead of time and plan accordingly. You may need to borrow a friend's vehicle if you drive a small sports car with limited space.
Please clear personal items BEFORE arriving to pick up the cake, and assure no items are positioned where they could fall on/into the cake. When you leave the bakery you will not have a free hand to rearrange vehicle items while you're holding the cake.
Cakes may not be left in the car to run errands without softening/melting when the temperature inside the vehicle exceeds about 75°F.
It is difficult to cut cakes precisely by the charts because it is a freehand process, but they are good for understanding how to cut the number of slices calculated for each tier. There are other methods/layouts for cutting, and although most caterers/planners have their own practiced and preferred methods, the slice sizes are approximately equal at approximately 2" deep x 1" wide x height of the cake tier.
Refrigerating cakes before the party/event is not recommended. Moisture in the refrigerator will soften decorations. Also condensation forms when returning to room temperature which can cause colors to bleed and more moisture/softening.
After cutting, leftovers will keep longer if thoroughly wrapped to remove air, then refrigerated or frozen.