Bride wants a cake for 150 and to save the top tier. This will be my first cake of this size and I did look at Earlene's cake chart and she says there are two ways: 17-12-7 or 15 - 12 - 9 - 6. Which would be better/easier for transporting and cutting, etc? Or are there better sizes to use?
Thanks so much!
14/12/8/6 is 158 servings, not counting the top tier, based on wilton's wedding cake serving size, which is what I go by and have never run out of cake and frequently have people ask me for "a smaller piece, please".
Wlton's chart: http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm
How to cut a cake to achieve wilton servings: http://cateritsimple.com/_wsn/page10.html
Pics of cake servings the wilton size ... notice they are NOT paper thin, like people THINK they are: http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1156785
If you go by earline's chart, be aware that you are giving them more cake per serving so your price per serving should reflect that.
Definitely use the Wilton charts. No matter what you povide, the caterer will use the Wilton charts for cutting - it's the chart they ALL know and use.
And frankly you will make more money.