I am doing my first wedding cake next weekend. The bride wants a 3 tier square cake. I have a 8, 12, & 16 inch wilton pans. Will those look funny stacked ontop of each other? I plan on using an 18 inch base. Just wanted some advise from people who do this often! 
Thanks!!!
Katie
I ony need about 100 servings, but they will only be cutting the 12 & 16 inch cakes. I am actually using fresh flowers, so if you say it should work, then I will go with it!!!
I am not making another 18 inch cake, just using it as the base board. Should I cover it in White fondant (the rest will be covered in White buttercream) or silver fancy foil? Which would look better?
Thanks for your help!!
I would go with the silver, white might be too much....you could add some color by wrapping a ribbon around the sides of the base....
The cake sizes you are talking about though are WAY bigger than 100 servings....Just the 16" is 120 servings...you could always use a cake dummy for the 12" layer if the bride is set on a certain design, or explore some other options. It's just a shame to throw away 100 wasted cake servings!
just using it as the base board. Should I cover it in White fondant (the rest will be covered in White buttercream) or silver fancy foil? Which would look better?
I always use a baseboard that is 4" larger than the bottom tier, so I'd use a 20".
I also try to stay away from silver fancy foil unless it's for a 25th anniversary because I think it looks too much like regular aluminum foil. I prefer using colored poly-foil, or white. Perhaps you can use a color that matches your fresh flowers.
I would go with the silver, white might be too much....you could add some color by wrapping a ribbon around the sides of the base....
The cake sizes you are talking about though are WAY bigger than 100 servings....Just the 16" is 120 servings...you could always use a cake dummy for the 12" layer if the bride is set on a certain design, or explore some other options. It's just a shame to throw away 100 wasted cake servings!
Do you think if I did the 8, 10 and 12 inch that it would be enough cake? I already had the 16 so I was going to go with that, but I am sure I can get a 10 inch square pan without problem!
More than enough...8"=32 servings, 10"= 50, and 12"=72....still 154 servings, and if the 8" isn't being served, you have 122 servings.
Here's the serving chart I use....
http://www.countrykitchensa.com/wedding/cakechart.aspx
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