I need to make a wedding cake a month from now to feed about 50 people.
She wants 3-tiered cake and I suggested fondant since it's gonna be an outdoor wedding.
I don't know what size of cakes should I use. I will use a dummy for the bottom tier as it would be way too much if it's a real cake.
I was thinking 12-9-6, but I think 9-6" cake is too small for 50 people. I'm confused , heellpp...

I am doing a wedding for 50 people in a few weeks and the bride wanted a three tiered cake. I am using 10 8 and 6 and she was thrilled that we could do take the cake she wanted and shrink it down to the size she needed for her wedding. Good luck.

WIlton says 6, 8, 10" round will serve 68.

Earlene's chart is says 53.

http://www.earlenescakes.com/ckserchart.htm

Wilton's chart is in the articles section under the heading "General", here's the link:

http://www.cakecentral.com/article14-Cake-Baking-Cutting--Serving-Guide---2-in-Deep-Pans.html

If you planning on use a dummy for the bottom tier than a 10 and 6 will give you exactly 50 servings.

Thank you all for the reply. 12-8-6" sounds perfect but is 2" difference between each tier okay? Would it be too small of a difference?
Also, where can I buy a dummy? I know some websites do, but I don't want to pay the high shipping cost just for the dummy.

I'm assuming you meant 10/8/6 as you had mentioned the 2" difference.

Here is a pic of one:

http://forum.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1323344

Servings according to the Wilton chart would be:

6 = 12
8 = 24
10 = 38

Total = 74


Here's a pic of one that is 14/10/6:

http://www.cakecentral.com/cake-photo-930973.html

Servings as per Wilton:

14 = 0 (dummy)
10 = 38
6 =12
Total = 50

If you have a cake supply store in your city than you should be able to find your cake dummy there.

HTH!

Thank youuu..for giving me the link so i can picture the end result.
I just got an idea of using 12-9-6", but make the 9" dummy, but the 12" and 6" real cake.
How do you do cake with dummy in the middle? do you put dowels inside the dummy to support the 6"? or do you put the dowels on the 12" only?

I haven't used a dummy in a tiered cake yet so do not want to advice you incorrectly about the doweling issue but I know for a fact that it does not matter which tier is the dummy. Most prefer it to be on the bottom but I think whatever works to accommodate your serving needs. Here are a few threads regarding using dummies in your tiered cakes.

http://cakecentral.com/cake-decorating-ftopict-611457-dummy.html+middle

http://cakecentral.com/cake-decorating-ftopict-580393-dummy.html+middle

http://cakecentral.com/cake-decorating-ftopict-514593-dummy.html+middle

Also wanted to mention that if you plan on making a 12/9/6 the bottom layer alone will give you 56 servings so you could have the top too tiers as dummies if you wanted (unless the top tier is going to be saved as an anniversary cake or something).