So I have a customer that wants a 2 tier square stacked cake this weekend. I've done round before so I'm not too worried. What does bother me a bit is that she has requested the same size tiers. So both tiers will be 12 inch with the top being slightly offset covered in fondant. Will I need to have any extra support...aside from the regular dowels? And what about the cake board? I'm used to using the thick ones I can buy at JoAnn's or Michael's. Thanks!

Won't the corners overhang with both tiers being the same size. I don't think that would look right.

that's what i was thinking. i was trying to explain to her that a 12" and 10" would probably be better. even with the top tier off center it will still hang over, correct?

you may have to literally make a picture for her. cut out two 12" square pieces of paper (newspaper will work) and show you the configuration. I'd even cut a 10" square and show her how THAT will be. I think a 10" square is 14" from corner to corner. you could turn it SLIGHTLY, but couldnt' do the diamond-square configuration w/o some hangover.

Thanks for your input. I talked with my customer and convinced here that 2 different sizes would work better. I was going to do a 12" and 10" square based on the serving size charts I've seen. But talking with a friend of mine, who also does cakes, she doesn't think that will be enough to feed 60...is she right?

That is 100 servings according to Earlene's chart...(40+60)
Should be MORE than enough! Even with big pieces!

Even with Wilton's chart it's 30 and 48 serving for 78 total. I was thinking I was picking an adequate size but my friend made me second guess myself! Thanks!