I really really need to know this as soon as possible as i need to confirm with groom what i'm doing..
I would like to know everyone's thought on how best to do a 3 tier square sponge cake to feed 300? If you had this order what would you go for?
Thank you in advance!
According to the wilton chart, http://www.wilton.com/wedding/cakeinfo/cakedata.cfm , a 18/14/10 will serve 310. However, for one this big, I'd encourage them to go with 4 or 5 tiers, if they are wanting a "BIG" cake. A 16 & 12" square serves 200; add a 10 & 8 for an add'l 82. You can also do satellite cakes on the side.
Also ask them how many people they invited. To have 300 people show up, they'd have to be inviting 500 people! (500 x 60% = 300). Debi's 60% Rule is right more often than not. If they invited 400, they should plan on around 250...... Invited 350, plan on 200-210. If they are having food and alcohol at the reception, they won't need as much cake either.
indydebi....can I ask what size cakes you would use for a cake to serve 225 (bride wants square on top, round in middle and another square on bottom).
Also, have another bride that wants 3 square tiers to serve 125?
I have my own thoughts on what I would do....but want to check them against yours to see if I'm getting better! You're my hero!
I think it's important that clients understand that serving amounts aren't absolutes. Just because you want a cake for 200 doesn't mean the charts are going to give you exactly 200. And there are other factors to account for such a size of the wedding topper(if being used) and desired design/look they want to achieve.
The sunflower cake I just did fed more than they needed but they wanted 4 tiers and the size of their topper made it necessary to go bigger. We originally wanted to do a 4/8/12/16 but her topper was too big so we had to do 6/10/14/18 to achieve the # of tiers and design she liked. She liked cakes with 4in diff, some people like 2 or 3in differences.
indy-you are my hero too!! 
Many thanks for suggestions, The problem is my oven is not too big, I think biggest i can fit is a 12". They also want it on a stand, the step one. I could do a 3 tier or 4. they want the cake catered for 300 people. I would mostly appreciate your thoughts on that, bearing in mind i'm no expert in cakedecorating.
Nauseen
indydebi....can I ask what size cakes you would use for a cake to serve 225 (bride wants square on top, round in middle and another square on bottom).
Geesh, no pressure here! 
I would use a 16" square / 12" round / 8" square = 216. Swapping a 14" round for the 12" round would add 22 to the total. (If they are locked into 3 tier only, I would have the anniversary tier set aside and boxed up for them .... otherwise, I'd suggest that we add a 6" round as the top tier.) However, RARELY do they actually have 225 people at the wedding, or if they do, lots of people leave before the cake cutting so you are rarely serving 225 guests.
...Also, have another bride that wants 3 square tiers to serve 125?
14/10/6 would be 148, not counting the 6" top.
A 12/10/6 would give you 122, not counting the 6" top. Those sizes might look "close", but they would work. If you put pillars between the 12 and the 10, the closeness in size would be less noticeable.
A 14/8/6 would be 130, not counting the 6". Of the 3, I'd probably go with this one, with a recommendation of pillars between the 14 and the 8 ---OR--- turning the 8" so it is sitting like a diamond instead of a square (takes up space and won't look lost on the large 14" cake).
Ask them about the 60% Rule theory to be sure they are ordering the right amount of cake.
In that case you could do a 6/9/12 combo (88 serves w/o top tier) and then make up the rest of the servings with 4 12 in cakes which would give you 224 servings + 88 from wedding cake=312 servings. The 12in cakes could be kitchen cakes that wouldn't require decoration.
I think it's important that clients understand that serving amounts aren't absolutes. Just because you want a cake for 200 doesn't mean the charts are going to give you exactly 200. And there are other factors to account for such a size of the wedding topper(if being used) and desired design/look they want to achieve.
The sunflower cake I just did fed more than they needed but they wanted 4 tiers and the size of their topper made it necessary to go bigger. We originally wanted to do a 4/8/12/16 but her topper was too big so we had to do 6/10/14/18 to achieve the # of tiers and design she liked. She liked cakes with 4in diff, some people like 2 or 3in differences.
indy-you are my hero too!!
You're absolutely right! I have sample charts drawn up (similar to Earlene Moore's) so that brides can see that if they request a cake for 200....they can go down to 180 or maybe up to 225....so on and so forth, depending on the look they desire AND how much they're willing to pay for!
I love this idea!! Many, many thnaks so much, i had it in my mind to do 8 10 12 and 3 10" and 1 8". That would have been too much cakes. 3 cutting cakes sound better. One more question, if the top tier is to be included(as this is all sponge and they don't want to keep any) then which combination would you go for?
PS: may i ask how you calculate your servings plz?
Nauseen
This is the chart I go by:
http://www.wilton.com/cake/cakeprep/baking/times/wedding_2inch.cfm
Another option also that has not been mentioned yet is to provide a "kitchen" cake. This is a plain iced sheet cake in the bride's choice of flavor that has no decoration on it. Slices look just like decorated slices but much easier to make since it is undecorated. Then you can have a smaller main decorated cake but still supply all the servings she needs.
Thanks but uh
it does not say anything for a 9 inch.I think i'll stick to this combination anyway. Thanks v.much for all help.
The 9in is there-approx 32 servings! 
Another option also that has not been mentioned yet is to provide a "kitchen" cake. This is a plain iced sheet cake in the bride's choice of flavor that has no decoration on it. Slices look just like decorated slices but much easier to make since it is undecorated. Then you can have a smaller main decorated cake but still supply all the servings she needs.
They can't use sheet cakes as the oven will only hold up to 12in cake. So she's going to make extra 12in cakes as kitchen cakes to make up the servings. It's just a few posts up!
Thanks, indydebi! I TRULY appreciate your help! Hey, I'm getting better at this, my options were very close to yours! The servings for each of these wedding parties is AFTER the 60% rule. The first wedding is a HUGE wedding and the other is actually going to have 150 at her reception, but not everyone will be eating cake! SO, I'll have to get them close to 225 and 125! Thank you again!
Quote by @%username% on %date%
%body%