I will be making a 4 tiered stacked wedding cake for my friend coming up in July.The square pans I have on hand are 6,8,10,12.Will these sizes work well together,since it is for a friend I really don't want to have to buy additional pans if I can keep from it.I feel silly for asking but I don't uasually make square cakes and I have only made a few round wedding cakes.OH,and I also need to know if this will serve atleast 200 guest.--sorry I am having trouble with my computer my question mark won't work and everytime I hit the shift key I am getting a calculator,for some strange reason.
Yes, those pans will work fine. I do them all the time.
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1253807
Edna 
You might have turned on the "sticky key" feature on your computer. Try hitting the shift key on the right hand side of the computer quickly five times in a row and see if that turns it off.
You will have to stack those squares straight and not off-set any of the layers or the corners will overhang the one under it.
You should be fine. Just make sure that your tier heights are atleast 4" high.
As far as your computer, try getting some canned air and blowing out the keyboard. You might have something under the keys. If that doesnt work, go into your system file and look for the keyboard sign. It could be a problem with the keyboard settings.
toedna,your cakes are always so beautiful.I will be doing mine in buttercream instead of fondant,will these sizes still be ok if I try to keep the icing to a minimum,I usually use a lot because I can't stand for the cake to show through,it just ruins the whole cake for me no matter how pretty it is on top,my pet peeve I guess.Thanks everyone for the suggestions for the cake and my computer,I think I just need a new keyboard. 
toedna,your cakes are always so beautiful.I will be doing mine in buttercream instead of fondant,will these sizes still be ok if I try to keep the icing to a minimum,I usually use a lot because I can't stand for the cake to show through,it just ruins the whole cake for me no matter how pretty it is on top,my pet peeve I guess.Thanks everyone for the suggestions for the cake and my computer,I think I just need a new keyboard.
toedna,your cakes are always so beautiful.I will be doing mine in buttercream instead of fondant,will these sizes still be ok if I try to keep the icing to a minimum,I usually use a lot because I can't stand for the cake to show through,it just ruins the whole cake for me no matter how pretty it is on top,my pet peeve I guess.Thanks everyone for the suggestions for the cake and my computer,I think I just need a new keyboard.
toedna,your cakes are always so beautiful.I will be doing mine in buttercream instead of fondant,will these sizes still be ok if I try to keep the icing to a minimum,I usually use a lot because I can't stand for the cake to show through,it just ruins the whole cake for me no matter how pretty it is on top,my pet peeve I guess.Thanks everyone for the suggestions for the cake and my computer,I think I just need a new keyboard.
The majority of my cakes are in buttercream. My brides seems to hate the fondant..lol. I do those sizes all the time with no problem in buttercream.
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Thanks for the complements!
Edna 
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
I've posted a link to the Wilton Wedding size chart............please note that the 6, 8, 10, 12 squares will only yield you 172 servings, you'll either need to do an extra cake for the "kitchen" or add another tier, if you need it to serve 200.
lol 
yeah,that would be great,I mean what type of board do you suggest I put under it,I normally use the wilton cake boards,the disposable ones but I know they would be way to flimsy,but I still wanted to stick with something disposable if possible so I wouldn't have to worry about dragging stuff back home with me but I will if I have to.Thank's a lot for your help If I lived closer I would most definetly take your classes
You could also go to your local hardware/lumber supply and get a 1" thick piece of pressed wood. It's not real expensive, so if it gets tossed.....and you could just include the cost in your cake prices, like boxes and regular cake boards, I buy a 4x8 sheet and cut my own boards as needed, and with my scroll saw can cut any shape I need, heart, round, square etc.
I cover mine with the embossed foil from the floral department because it comes in more colors, is thicker & sturdier, has one side that is coated and less expensive than the cake foil. I always make sure my base is at least 4" bigger than the largest cake, but I think 6 or 8 inches looks nicest
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