Yet another post from the newbie about the upcoming wedding cake! Sorry! So, I am preparing to do my trial run over the next two weeks. I sat down tonight to figure out what size cakes to make. My cousin wants round cakes. The largest cake pan my oven can handle is the 14 inch. So, between the 14 inch and the 6 inch what do I make? If I do a 10" that will only serve a little over 100 (76 servings and 36 servings). Do I do a sheet cake for extra or add an extra tier? I worry that if I do a 14", 12", 10", then the 6" will look funny because it so much smaller than the others.

She is estimating between 125 and 150 people at the reception.

Thanks!

How about doing a 14 x 10 x 6 which serves a total of 128-156 (depending on whose chart you use), have them cut all of it, and offer to make your cousin another 6" for her 1st anniversary in a year.

6/10/14 = 130 servings. 6/8/10/12 = 134 servings.

The STANDARD chart is the Wilton chart for weddings.

While we're on the subject of serving sizes, I have been wondering about charging for party size servings vs. wedding cake size servings. If the cakes are the same size shouldn't they cost the same regardless of how many servings you cut it into? I am new to selling cakes and pricing them seems to be much harder than making them! Guess I'm just so used to giving them away for free!

Exactly!