I'm about to do my first 3tier cake and need some help on deciding the pan sizes. I don't want a very big cake. Just enough for about 30 people. My Sugar Craft instructor suggested the following sizes : 11', 8' & 4'. The cake will be covered in fondant. Your feedback will be appreciated.[/b]

The problem is to serve only 30 people, to do a 3 tier cake you are definetly going to end up with more cake. I suggest a 10,8,6 and that will feed 53 but there really is no way that I know of to go smaller than that... unless yo do 8, 6, with a cupcake as your top tier depending on the look you are going for and that would only feed 24 so your kind of "stuck" for 3 layers. I always go higher rather than lower better to have to much cake than be embarresed with not enough!

yep I agree with Tnuty in order to feed 3 and have your cake still look "right" you are going to have some left over. I think your best bet is just likt Tnuty said a 10, 8 , 6.
HTH

Are you talking single layer cakes or 2-layer cakes per tier? Because a 10" 2-layer round serves 38 by itself.

Does the client want 3-tiers or is this just something you are wanting to do? I've had brides tell me they want a certain-tier cake but it is not possible with the small number of servings they need. I flat out tell them, "You cannot have a 5 tier cake for 60 people. It just can't happen."

Thank you all for your quick response. The customer did request a 3tier cake. She brought me a picture from a magazine so I don't think its going to be a big deal if the cake serves more than 30. I was thinking of doing 2-layer cakes per tier, but maybe I should then only do single layers?? and with this being my first 3tier, maybe is safer to go with single layers.

I would do single layers..you will definatly have WAY to much cake if you do double layers.

You could do a "dummy" cake for the 10" tier to avoid having way too many servings.............and still get the look she wants.........

I'd probably do 6/8/10 but i have done smaller before. I'll put in a pic of a cake I did that was 4/6/8 It was to serve only 20. They wanted the 3 tier look but a small cake. The 4 in tier is made from those little wilton springform pans. I use them all the time for little cakes at the farmers market.