each tiers would be 4" thick 3 or 4 tiers. what would you recommend for sizes. everything that I come up with is either too large or too small. now all I have is the wilton cake data chart. Anyone have any ideas?
14,10,8,6=156 (but I am worried the larger bottom tier will look off)
16,12,8=180 (I have never done a 16" before, eek!!!)
Any advise would be great,
The best I could come up with was 14, 12, and 9 on the wedding chart for 166 servings. Also 16, 12, 9, and 7 but that was using the party cakes chart. I assume the cake is round. What about the top tier for the couple to keep? Did you count that?
thanks so much for helping me. The couple does not want to keep a tier and yes you are right that it is round.
Sure no problem, do you think that combination will work for you?
I don't know if I have a 9 or a 7" pan kicking around. I was given alot of pans awhile ago, I just don't remember if I have those two. I don't think I do. Otherwise yes, it does work
I just did a 5 tier wedding cake back in June to serve 250. I used 16" as the largest tier and I distinctly remember that the chart said the 16" layer would serve 100 alone.
So the rest of the tiers were 14,12,10 and 6 (mine didn't keep the top layer either). So if you leave off the 16" layer you will have 150.
It's in my pics if you'd like to look ~ it's the fondant covered one with fondant dasies and leaves. Hope this helps.
I got a 2 pack of the 9's for about $12 at Michaels, don't know if they have the 7 though. If they do you should be able to get what you need for about $25 dollars even though it would be great if you could use what you have.
Shortcake--Maybe I'm crazy but I didn't get the same number you did with the 14, 12, 10, and 6 combo.
Using Earlene's chart, I got 148 for the 14/12/10/6.
I was going by the wilton one....didn't know there was another chart. Where can I find it?
You will have plenty of cake with the 14, 12, 10 and 6.