I am making a wedding cake, it's 4 tiers all square. They only need about 120 servings (at the most). So I'm thinking 6", 8", 10", 12". Is that right? It seems small to me? But lots of servings? Just want to make sure I'm doing this right.
If you go by the wilton chart for wedding cakes it indicates the following:
6" serves 18
8" serves 32
10" serves 50
and the 12" serves 72
total of 172 servings..way too much
Are they serving the top tier or saving it? If you are just calculating the 8, 10 and 12" tiers, I think you are looking at about 154 servings. Are they requesting a 4 tier cake? If so, you can let them know that the smallest 4 tier cake you can make is larger than they need and that you will have to charge them for the additional servings. Or just make it anyways and not worry about the additional cost - which is what I usually end up doing because I have a personal fear of there not being enough cake! I know I shouldn't, but I do!
how about starting with a 4" tier...
what about using a dummy for one of the tiers? That way you get the look but don't waste the cake?