See this cake? I'm making it for my daughter's wedding next Saturday.
See the skinny layer? 
Are all of the layers a 4 inch difference in circumference or is there some 2's in there?
Like maybe 14-10-8-6?
I know the rule-of-thumb is 4 inches. I wonder if the bottom layer is even larger than that.
opinions?
OH! I also need it for 225 people!! I'm going to put a few single layers in between the sections; separated by champaigne glasses. How should I figure the serving sizes on the single layers? Do they get cut larger?
You will get closer to the servings you need by doing 16/12/10/8 tiers. According to Earlene's chart this will give you 236 servings. You would get slightly less because the 10 inch is not as tall as the other tiers so these slices should be a little bigger than the slices on the other tall tiers. HTH
Yes, if I had to guess, then I agree with you that that is a 14-10-8-6. And I would also guess that the 8" (short) tier would serve only half as many as a 4" tall tier would. If you went by Earlene's servings, then you would only have about 100 servings (not counting the top tier). Do you plan on making the tiers larger or adding more tiers to get up to 225? Earlene's recommendation for 220 servings is 18-14-10-7-5, or for 240 you could do 18-15-12-8. But those are all 4" tiers.
That is a really, really pretty cake that looks like fun to do. Good luck!
I agree that the cake may not have the same lovely porportions if you make it to serve 200. I like the idea of kitchen cakes. Make it the same height as the taller layers and cover it in fondant also and only decorate it if you want to or have time. (That way people won't be eating their cake and wondering what the weddinng cake really tastes like.)
14" square cake serves 98
12X 18" serves 72
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