I have to get back to my bride with a price for this cake. I'm thinking it is a 12, 8, and 6... what do you think?

I'd say the cake in the pic is 14/10/6.

How many people is she needing to serve? You can adapt the design to any size, depending on how many guests she is expecting.

Believe it or not her wedding recp. is only for 30!! I suggested that the middle tier be a fake, nope she don't want that so we decided on a cherry fruit cake for the bottom tier with BC filling, chocolate for the second tier and an Italian sponge cake soaked in rum for the top tier (except for the chocolate, these are flavors I usually don't offer). My cake serving guide says that the 14, 10, 6 feeds 105, geeze, she's gonna have alot of cake left over

Hmmm, gonna have to rethink.... I think I'll go with the 12, 8, 6.

If you look closely at the cake, you will see that each size is significantly bigger than the tier on top - there is at least 2" of "edge" on each side.

This cake (in my opinion) is definitely a 6, 10, 14.

kmoores, if you go with the 12, 8, 6; the cake will not look the same. This cakes looks like it has a 4-inch difference between tiers. Like Debi, it looks like 6/10/14 to me.

If you go with a 6,8,12 it will look unproportioned. You are better to go with a 6,9,12 - that way the size difference between each layer is the same.

Yup, that's a pic of a 6"x10"x14" which I have giving 77 3"x1"x4" servings (that's not counting the top tier).

You could do a 4"x8"x12" which would give 43 servings (not counting the top tier), that way she won't have as much cake left over.

Is she willing to pay for 105 serves when she only needs to serve 30?

She is willing to pay for the extra cake. I explained to her at the tasting that she would have alot of extra cake. She seemed fine with that. They are including the top tier, they will be serving it to the MIL and FIL. She requested the Italian Sponge cake for them because they are Italian and want to include the grooms background. I can't do the 9 because I don't have the pan, and I'm kinda isolated and can only order online for supplies. She is aware that it's gonna be a little expensive anyway because of the fondant.

Then I'd quote her the 14, 10, 6 price if that's the look she's going for. Any other pan sizes aren't going to look like the picture, proportion-wise.

If you wanted to do the 4/8/12 for similar proportions you could use a 6" pan and cut it down to a 4".

Judi

Or you can use a can as a pan. I have a large can of peaches that is exactly 4 inches across and would be tall enough for a cake

Right to all of the above. OR you could go with a 3, 6, 9. Tuna cans make a good 3" layer.

But I suspect your bride might want a bigger cake than that, that makes more of a statement.

Magic Line makes a 4" pan (and a 3"). You can buy it at
www.countrykitchensa.com