I am still pretty new to cakes...and so I am in need of some help...I have a cake that needs to serve 250 people...i was trying to look at the wilton chart and come up with one, but it was just too small each tier combo I tried in my head when I added up the servings.
Do you know of any?
I'm doing a 6, 9, 12, 15, 18 round tiered....that's 270 servings according to Earlene's serving chart.
16" square = 128
12" round = 56
10" round = 38
8" round = 24
You can throw in a 6" top tier for the anniversary or just 12 extra servings.
This is based on the wilton chart, which is what I go by.
Here's my page on how to cut a cake to achieve these yields (I actually get about 10% more cake on the round ones with this method).http://cateritsimple.com/_wsn/page10.html