I am making a cake for a small wedding, 100 servings. I'd like to make the cake look a bit sleek since the venue is an historic art deco hotel. So I want to try skinny tiers. I was thinking 11, 10, 9, 8, 6, with the top reserved for the anniversary.
I'm not sure. I've stacked the pans and it looks ok, but I've never done one!
does anyone have an example of a cake they've made with similar dimensions?