I justed landed my biggest wedding cake order to date. She wants this 6 tier cake but only needs to feed 80-100 guests.
I have thinking cake for 4", 6", 8" and 10" and styrofoam for the 12" and 14". Thoughts?
Also should I start with a 4" or a 6"?
I was was thinking about assembling the cake before and placing it on the styro at the venue.
My first thought about this cake is the difference in tier size heights. Are the ruffled tiers double barreled or are the smooth tiers half height? If the ruffled ones are double barrel cakes, you are gonna have tons of cake with a 4,6 (double) 8, 10 (double) which equals about 116 servings based on industry wedding standard size.
if the ruffled tiers are standard 4" and the smooth tiers are half height, it changes that serving count, I would assume, lower.
I would start by figuring out that part first. Gosh if those are double barrel tiers, that's 3' of cake before the stand. That's a beast!
I would personally make the double barrel ruffle tiers styrofoam and make the single barrel tiers from cake. That would give you around 80 servings then I would personally throw them in a free cutting cake to make up the difference as it would enable you to make the ruffle tiers as far in advance as you want!! Make sure that you get your tier sizes right as well. if you bear in mind that a 4/6/8/10/12/14 only gives 1" on either side of each tier of cake, and you are using ruffles, make sure your ruffles are small enough that they don't reach the edge of the tier below so you still get the distinction between tiers and it doesn't look like 2 tiers are the same width.
Thanks for the tips! Yes, I might do 4*/7/10*/13/16*/19 with the asterisk being cake. Would you suggest something different?