Hi - I'm sure this question is asked all the time and I really did try to find it - I'm a forum newbie. Would love some advice on how many tiers and what size/height to make a wedding cake to serve 175-200. I've only made smaller cakes - 6-9-12 was my biggest and I'm ready to branch out, but want to invest wisely in bigger pans!
Wilton has serving/cutting guides on their website. Also, Indydebi has a better cutting method on her website.
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
Above super thread has popular CC recipes for crusting American buttercreams, several types of fondant and doctored cake mix (WASC and other flavor variations) - and so much more.
The so much more is detailed help with baking, common cake support systems and decorating hints & tips.
It's a long read, so get comfy.
I use this: http://www.baking911.com/cakes/numberofservings_guide.htm Hope that helps
Wilton Wedding Serving Chart: http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm
Most venues cut by this (1x2x4). I use it to determine pricing (number of servings from this chart times my per serving rate).
Here's how to cut a cake to achieve these servings: http://www.cateritsimple.com/id10.html I actually get about 10% more servings by cutting this way.
Here is a photo of a 1x2x4 piece of cake just so you can see it's NOT paper thin, like most people think it is when they hear the words "one inch": http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1156785
40 tiers, all 20 inch by 8 inch rounds.
Ok, now the shock is over, whatever they told you it is, it doesn't sound near as bad, does it?
Hi - didn't realize I had turned off the notification to my email box and I thought no one replied to me! Thank you all for the advice. 40 20x8" tiers? That seems like a bit more than they need...