I am preparing to make my first wedding cake in July. It is a pretty simple deisgn using ribbon and dots but all buttercream, it is 4 tiers maybe five it needs to serve @ 185. ANy suggestions would be helpful..Tanks in advance I'm already beginning to stress..

If you post the questions you have I am sure you will get lots of help.

A 3 tier cake: 16" X 12" X 8" serves 186/216... cut bottom 2 tiers at reception=186, and save top tier for 1st anniversary (I still use the old Wilton chart, but I don't think you'll need anywhere near 4 or 5 tiers).