I am new to cake decorating. I was asked to do a tiered wedding cake for a girl in my office. She wants the cakes one on top of the other. She would like White, choc and carrot cake. The cake is for approx. 60 guests. What size cakes would you do, how would you layer the flavors and what type of icing would you use?? She wants round cakes. It is for an outside wedding at the end of June. I know I can count on all you to help!!!! Thanks for your advise 
Here is a link to Earlene's chart to determine the number of servings for different size/shape cakes: http://www.earlenescakes.com/ckserchart.htm
Based on that chart, with round cakes,
6-9-12 has 75 servings
6-8-10 has 53 servings
5-8-11 has 56 servings
or an 8-12 for 60 servings but I'd be concerned that it will look too flat/short.
If you're doing a 3-tier cake, you can make one tier white, one tier chocolate and one tier carrot cake.
If it's for an outdoor wedding, I recommend fondant. If you want to use buttercream, here's Val's recipe for High Humidity BC: http://forum.cakecentral.com/cake_recipe-4123-High-Humidity-Buttercream.html
Don't forget to take into account the top tier! Many people want to keep that as an anniversary so you shouldn't count the top tier in the count in that case! So you could do an 12-8-4 (a 4" you can bake in a large can if you don't have that big of a pan)
How to make a tiered/stacked cake:
(Disregard topic title.)
http://forum.cakecentral.com/cake-decorating-ftopicp-2258141-.html
Above also has info on different fillings and frostings which you might find helpful at a later date.
HTH
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