I am new here, but I read posts everyday. I run a wedding cake shop in Clio, MI and have since 2001. My experience is all self taught and Wilton courses.
I have not had any real "problems" that I couldn't figure out until today. I have a bride that wants a cake to serve 60 with a sheet cake for the kitchen to cut. The 60 serving cake the want with buttercream and a fountain. Now here's the issue...I'm not sure how to do this. Normally I would do a 12 inch bottom tier, 9 inch middle and 6 ich top for them to keep. I know that in order to put in a fountain I need a 14 inch bottom which is too many servings. So...are they out of luck on the fountain unless they go bigger or am I just not thinking this through?
I, too, was going to suggest adding a dummy tier. 
Flowers or lace or is it a plain ?? you could still use the correct size plate for the fountain to fit under maybe cover the plate as a fondant covered cake board and stencil or fondant imprint the part that can be seen along the edges. So you would still use your original size 12" cake on a 14"?(my fountain requires a 16 - 18" plate) fondant covered plate ???? just an idea without knowing how it is decorated?
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