This is the first time I'll be making a larger tiered cake. I know it needs to be 4 tiers, and to feed 200 people. I was thinking of doing squares instead of rounds. What sizes do you recommend?

The cake is due in 2 1/2 weeks. I have the flavors / decorations, but I have no clue as to the sizes.

Each tier will have 2 tortes.

Here's the wilton chart that I go by:
http://www.wilton.com/wedding/cakeinfo/cakedata.cfm

If you are not counting the top tier as part of the servings, a 16" and a 12" serve exactly 200 per this chart. So you might do a 16/12/8.

A 14/10/8/6 = 180 (plus the 6" top tier, which serves 18 .... total: 19.

A 14/12/8/6 = 202 (plus the 6" top tier, which serves 18 .... total: 220).

Are they INVITING 200 or are they EXPECTING 200? Debi's 60% Rule says 60% of total number INVITED will actually show up. To get 200 people to show up, did they REALLY invite close to 350 people?

Here is a link to a cake chart that tells you how many servings. You will need to know what shape and then add up the tiers to the sizes you need.
http://www.earlenescakes.com/ckserchart.htm[url][/url]

There's 240 people attending the banquet - they've purchased tickets, so they're guaranteed to be there. Of 240, 15 are children and may/may not be eating cake. Which leaves 225 attendees. I'm planning on cake for 200.

I am counting the top tier for eating.

Oh, this isn't a wedding! Sounds like you have good number control on this one!

Thanks Debi . I'm going to go with the 14-12-10-8. Based on Erline's site, that should be 208 servings.