I've got a 200 portions 4 tiered wedding cake in august and as wondering what size of cake I should use.Normaly my cakes are 4" high when iced and I usually serve 20-25 portions with a 10" round but this one is topsy so I'm not really sure how to size the cake. I was thinking maybe using 7", 10", 14" and 18" round cake and having a 10" in the kitchen for extra. Anyway tell me what you think
I actually have the same problem I was asked to make a 4tier cake to serve 200guests in August as well and I have no clue what size pans to use ;( or how much I should charge ..
This question has been answered in many threads with several different answers. Here's a thread that's thorough and helpful...