I am looking for some help in figuring out my tier sizes on a wedding cake. She would like a 5 tier cake and the design would be better suited to only have a 2" difference between tiers. We are looking at feeding around 275 people....though possibly 300. She does want to keep the top tier...though not opposed to serving the top tier and I will make a small cake decorated like the actual cake for them to save for their anniversary. we have talked about the wilton chart and it seems the slices are pretty small....she is worried about not having enough cake. I have been looking at Earlene's chart, but am having a hard time coming up with the right sizes, servings, etc. Any help would be appreciated!!

Well, according to Wilton you could do a 16,14,12,10 and 8 and that would be 272 not including the top. You could always make a kitchen cake too.

Somewhere on here, Indydebi has shared her wedding cake servings chart. I think it's a good one to use. I guess you could try searching in the forums.

I go by the Wilton Wedding chart. Since I stay and cut my own wedding cakes 99% of the time, I get immediate feedback. A good many people ask for "a smaller piece, please".

Let me guess .... she heard "one inch" and thought "paper thin", right?

Here are pics of my cut pieces of cake, 1x2x4. As you can see, they are a nice dessert size piece of cake. Cake is a dessert, not a meal. http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1156785

Here's a pictorial on how I cut my cakes to achieve these size pieces: http://cateritsimple.com/_wsn/page9.html

Also .... how many people did she invite? Using my 60% rule, if she is expecting 300 guests to show up, did she REALLY invite 500 people to this wedding?

Sorry to hijack this post, but I just wanted to ask indydebi where I could find the cake cutting comb used in that tutorial? TIA!

Thanks indydebi! You always give the best help!