I got my first wedding cake order today! It's not until December, so I have a lot of time to prepare.
But I do have some questions! She wants a slab to feed 50 people. Wilton says a 10" square would cover that, but it seems pretty unlikely to me. What size would you suggest? It doesn't have to be a square, sheet cake would be fine. Would 2 9 x 13s work?
She also wants a 2 tier cake, with a 12" base - would you put a 10" on top of that then? And with a 12" cake, you would use a heating core, right?
I have free range for flavour - anything but chocolate. Obviously it would need to be fairly firm for a tier cake. I was thinking a white chocolate cake, she suggested banana or espresso. Any suggestions?

Okay, I think that is all my questions for now, I am so excited!

I think 2 9"x13" will be fine for the 50. As for the tiered cake, no the cake doesn't necessarily need to be a 12" and a 10"... it could be an 8" or even a 6" too, it all depends on how many you'll be feeding with it or if it's just for show. Also, no, that cake doesn't have to be super firm either for a tiered cake especially if it's only going to be 2 tiers... the sizes of the rounds is pretty small. No, you don't need a heating core either for a 12". Have any more questions I'd be happy to help.

I agree with reenie. Have fun!!

I would suggest using the upside down flower nail technique in your 12" round if you are not planning on using a heating core. This will help it bake more evenly and not dome as much. I would even use it in the 10" round, I always do just to be on the safe side.

Great, thanks for all the help!

I think a 12" with an 8" top layer generally looks best. JMO, though. And like Reenie said, the 2-9"x13" will work for the slab to feed 50. Good luck! If you get nervous, do some trial runs before the final cake for the wedding. Practice makes perfect, right?!