I'm making a cake for 150. When I do my wedding cakes, each tier ends up being 5.5 to 6" tall because I use a full 4" of cake and then torte/fill.
Here's my question.
For servings--given that my cakes are taller than the standard 4 to 5" tall--would you go by Earlene's serving chart or Wilton's?
I'm trying to accomodate this cake--it's round--withOUT having to buy a 16" pan and I don't particularly like the look of cakes that only have 2" difference in the tiers. It is a stacked construction and will have fresh flower sprays (small ones) on each tier.
i would do wilton but then i have not done a wedding cake yet.
Usually I go by wilton. I haven't had a cake shorage yet! Usually there's enought to take some home, but not a tier or more left like I have seen at some weddings.