My brain is not functioning and I need a little help on this one........I am making a cake for an 85th birthday party for a sweet lady who is a grandmother of a friend.......she originally wanted sheet cakes, but as the number of guests grew, I decided to do a tiered cake ......the total is 140. I actually took my pans and measured and drew 2x2 inch pieces on Saturday, but my brain malfunctioned, and I am uneasy.......I thought a 14", 10", and 6"- all 4" high, with filling would work, but if I calculated right, that will not be enough. If I do a 14, 12 and 8 or 10, will it look unbalanced? I also need advice on putting ribbon around the bottom of each tier- how do you attach it and keep it looking so smooth? I am using a crusting bc.........can it be done?
The sizes ya wanted to do would feed apprx. 103....
So now your looking at a...
14=feeds 65
12=feeds 45
10=feeds 30
...so now ya got 140...I think the sizes look fine together....
Do ya have a topper?
As for the ribbon, I have never attached any real ribbon. I have made fondant ribbons and attached those. 
Thank you both! I just looked at both of your cake photos.........wow- what talent! I am grateful.........I do not have a topper, but plan to make a large bow for the top.......I originally wanted to use gumpaste flowers, but I have not enough time now, and they told me to do whatever I want.......yikes!
Earlene's serving chart already has size combinations figured out for how many people you need to serve. I find it to be an invaluable resource:
http://www.earlenescakes.com/ckserchart.htm
Earlene's serving chart already has size combinations figured out for how many people you need to serve. I find it to be an invaluable resource:
http://www.earlenescakes.com/ckserchart.htm
Thanks Kelleym! I've been on that site but had never been to that page before and that's going to come in very handy for me. Appreciate it very much!
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