This is probably a dumb question but Here it is 
I'm making a wedding cake for a friend for jan 1st. It was going to be a 6- 10- 14 square tiered cake but she decided she needed more servings so I was thinking of doing a 16 inch base instead. The problem is I only bake for friends and fam, so I don't have a pan that large and don't think I would use it much in the future.
Do I need to hurry up and order one right away or can I make a 16" by combining some of my smaller pans like my 8" or 10" and 6" pans. Would this work or would it compromise the structure of the cake?
Or should I just add an 8' tier instead? I've never done a 4 tier before.
A 16 square will give you 30 more servings than a 14 inch so I assume you are trying to gain 30 servings. If you wanted to keep your same sizes you have been planning around and a consistent 4 inch difference between tiers, you could ice an extra 8 inch square kitchen cake for the extra servings.
oi I hate it when people change servings last minute 
Good luck with the cake! 
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