What is your favorite wedding layer combo if you're doing a round cake for 200? How about for 150? Assume for this question that the bride wants to keep the top layer for freezing. Do you prefer the layers in 4" intervals (i.e., 16, 12, 8, etc.) or 2" or a variety like 14", 12", and then maybe a 10"? How about square cakes, other kinds of pans?
I wouldn't say I have a "favorite" setup, just what works for the correct servings
and DITTO what you said about the intervals...
4" (a "must" if separated unless you have all of the odd size plates)
2" (proportionate for stacked cakes)
Whether stacked or separated, mix & match combo, just make sure that your plan doesn't cause the cakes to look too tall and towering or too short and squatty.