Doing a 12, 6, and 4 might look a little out of proportion. Since you only need to feed 10, how about 9, 6, and 4 inch tiers. The overall look would probably be more pleasing
I agree with nanascakes-generally your proportions will be a 3 or 4 in difference. Some people like the look of 2in but it's a tight fit. Since you only need to feed a small # I would go with a 9/6. Doing a two tiered cake will give you practice. You could do 12/9/6 but you are going to have an enormous amount of cake left over. you could also do a 9/6/3. You can make a 3in cake using a biscuit cutter and cut out the layers from an extra cake.
You're welcome! Somethings to check out/keep in mind:
-Read the article on here about stacked construction
-place powdered sugar on your tiers in the area where the tier above will sit that way the icing won't stick to the cake board when you dismantle the cake to serve
-Measure your dowels to the same exact height Wilton makes dowels that are food safe
-To keep from getting your fingers in the way when you stack, push the dowels all the way in the cake then using tongs pull them back up a bit. It will give your fingers time to get out of the way and the weight from the tier will push the dowels back into place
-it's preferable to set up the cake on site rather than to transport stacked
Can't wait to see the finished cake!
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