I'm making a mini wedding cake for a 30th anniversary for about 50 people. I'm still waiting on a picture of the original cake but I was trying to figure out the appropiate size. I was thinking a 3" torted cake in 6", 10" and 14" might do the trick. I dont't usually use 3" and prefer 2 layers of 2& cakes but I think that would be too much cake. Any suggestions about torting the 14 in layer?
That seem like a lot of cake for only 50 people. I think I'd go down to 4,8 and 12.
When I tort a really large layer, I just slide a cake board between the layer and fill, the slide it back off the board and on top of the cake. I'm not sure if that's what you meant or not...
The only advice I can give is torting large layers such as a 14 inch is quite difficult and most often the layers have crumbled on me.Others may have some better luck and advice!!
Seriously, a 6/8/10 yields 78 wedding sized servings.