I am making a wedding cake that needs to serve 230 people. I need to know how many and what size layers would be best. I did graduate from baking school but for some reason we never really got into servings for wedding cakes. I need at least three tiers but can do four. Also the bride wants the cake stacked one layer directly over the next layer, no seperaters. Should I use plastic plates in between with dowels or will just dowels be fine? There will be fresh flowers around the cake but not much decorations so there won't be any extra weight from fondant or icing decorations. I actually haven't been baking for awhile, I've gone back to college for other things and am out of sorts that I agreed to do this wedding cake. My decorating is still fine, I just can;t remember all the details on that big of a cake! Thank you all!!!
This is the chart I have started going by.. as do most on CC.
Also, I suggest using the SPS system! I am fairly new to the wedding cake scene but these are some suggestions I have been given. Good luck!
SPS all the way, get online thru http://www.globalsugarart.com/ I have only used it twice now and no worries on the stacking and you can't even tell they are there until you take down the cake and go to cutting. IMHO it is way easier than using dowls too!! Here is a link to where you can find info on it...