This is the first time I'll be making a larger tiered cake. I know it needs to be 4 tiers, and to feed 200 people. I was thinking of doing squares instead of rounds. What sizes do you recommend?
The cake is due in 2 1/2 weeks. I have the flavors / decorations, but I have no clue as to the sizes.
Each tier will have 2 tortes.
Here's the wilton chart that I go by:
If you are not counting the top tier as part of the servings, a 16" and a 12" serve exactly 200 per this chart. So you might do a 16/12/8.
A 14/10/8/6 = 180 (plus the 6" top tier, which serves 18 .... total: 19.
A 14/12/8/6 = 202 (plus the 6" top tier, which serves 18 .... total: 220).
Are they INVITING 200 or are they EXPECTING 200? Debi's 60% Rule says 60% of total number INVITED will actually show up. To get 200 people to show up, did they REALLY invite close to 350 people?
Here is a link to a cake chart that tells you how many servings. You will need to know what shape and then add up the tiers to the sizes you need.
There's 240 people attending the banquet - they've purchased tickets, so they're guaranteed to be there. Of 240, 15 are children and may/may not be eating cake. Which leaves 225 attendees. I'm planning on cake for 200.
I am counting the top tier for eating.
Oh, this isn't a wedding! Sounds like you have good number control on this one!
Thanks Debi . I'm going to go with the 14-12-10-8. Based on Erline's site, that should be 208 servings.