I am doing my first round wedding cake for August and I need help determining the sizes of the cake just by a picture the client gave me. I am thinking it is a 10", 3 8" and the top is a 6". Any help would be greatly appreciated!!!
Here is the link: http://weddings.theknot.com/Real-Weddings/49258/detailview.aspx?id=49258&type=3&wedding+details=cake&colors=white&Sort=KnotPicks
I don't get a photo either b/c i don't have an account.
But CWR is right, first you need to know how many servings they need/want. What you'll probably need to determine from the photo is the size difference between each tier (is it 2", 3", or 4" ) then you can pick the appropriate size cakes to match the design and the servings.
I am thinking it is a 10", 3 8" and the top is a 6".
I think your guess is right... I'd say the same thing. If you're using the stand, it's just for show, and you're looking to duplicate the proportion, you might need to adjust the sizes to get the same look. ex. If the stand is 12", you'll need to start with a 12" cake or dummy on the bottom, then choose either 9" and 6" or 8" and 4" for the above tiers.
I'm curious with the middle tier...how would the tier get cut? Before I attempt to do a cake like this, I want to be sure I understand and be able to explain to a client. TIA
Since this is for a wedding, please, please do kitchen cakes instead of sheet cakes. At least consider it?
What is a kitchen cake?
The sheet cakes will not be seen. They will be in the kitchen and will be cut and plated as the couple cut there own cake and will be passed out to the guests.
I define kitchen cakes as basically double layer sheet with filling in the middle. It will resemble the cake structure of the wedding cake. I define sheet cakes as single layer cakes like you typically get a birthday party. True the kitchen cakes are back in the back and won't be seen. Once I explain to my brides the difference of two, they always go with the kitchen cakes especially if they select a cake with some type of filling other than buttercream. I do not provide fillings for single layer sheet caks.
I define kitchen cakes as basically double layer sheet with filling in the middle. It will resemble the cake structure of the wedding cake. I define sheet cakes as single layer cakes like you typically get a birthday party. True the kitchen cakes are back in the back and won't be seen. Once I explain to my brides the difference of two, they always go with the kitchen cakes especially if they select a cake with some type of filling other than buttercream. I do not provide fillings for single layer sheet caks.
Thanks for the explanation.
This is a second marriage for both and they are trying to save money, that is why they are going with sheet cakes.
I'm curious with the middle tier...how would the tier get cut? Before I attempt to do a cake like this, I want to be sure I understand and be able to explain to a client. TIA
The middle tier is just a double height, with a cake board in the middle. Cut down to the cake board, remove, then cut the other half.
I'm curious with the middle tier...how would the tier get cut? Before I attempt to do a cake like this, I want to be sure I understand and be able to explain to a client. TIA
The middle tier is just a double height, with a cake board in the middle. Cut down to the cake board, remove, then cut the other half.
So you think I only need 2 cakes in the middle tier, not 3?
To me, it looks like you'll need four layers for the middle tier(s), not 3.
It's a 'double barrel,' and you stack those two tiers just like any other two tiers with dowels/boards or SPS or whatever between them. They just happen to be the same diameter.
Also, even though the B&G want to save money, have they thought about how guests will feel when some get the nice filled/torted piece of cake, and others get a slab with icing, and no filling?
Thanks for the answer about cutting middle tier...you all make it sound so easy..lol I think this will be my project for my cake play date 
Since this is for a wedding, please, please do kitchen cakes instead of sheet cakes. At least consider it?
What is a kitchen cake?
The sheet cakes will not be seen. They will be in the kitchen and will be cut and plated as the couple cut there own cake and will be passed out to the guests.
What everyone is trying to say (about kitchen cakes), is STACK your two sheet cakes instead of having each on a separate board. I understand the couple is trying to keep costs down, but you don't need to charge extra for the same two cakes (you'll use one board, instead of two). When it's served, it will look the same as a two-layer tier cake (or wedding cake!), rather than a one-layer sheet cake.
To me, it looks like you'll need four layers for the middle tier(s), not 3.
It's a 'double barrel,' and you stack those two tiers just like any other two tiers with dowels/boards or SPS or whatever between them. They just happen to be the same diameter.
Also, even though the B&G want to save money, have they thought about how guests will feel when some get the nice filled/torted piece of cake, and others get a slab with icing, and no filling?
It is a small wedding so the sheet cakes will be plenty for the guests. They most likely won't need to serve the tierd cake.
So your saying I need to bake 4 cakes for the middle tier and double them up on a cake board??
Nope, I'm saying to view the cake as having 4 tiers, and support it just as you would any other 4-tiered cake. The only difference is that the middle two tiers happen to be the same diameter.
You'll have boards/dowels or whatever support system for 3 of the tiers--all except the bottom one.
And, good to know about the tiered cake vs. sheet cakes. 
You'll do great on this beautiful cake!
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