The longer I look at the pic the more I confuse myself 
Thanks!
First time trying to attach pic no luck.
Here is the link
http://www.weddingflowersguru.com/wp-content/uploads/2010/02/brown-wedding-cake.jpg
Well the cake is for a friend and she needs 250 servings. I told her 6-9-12-15 for 155 servings and i would make 2, 12 inch for 90 to total 245. But the more I look at the cake I wonder about the sizes. 
I don't do this as a business which is why I would have to purchase new pans to do 4 inch increments.
I'm sure that will work just fine! The ledge on those tiers is definitely a 4" (2" around) ledge...so the 3" ledge will look smaller, especially once you get the border on. In your mind's eye, remove the border out of the photo and you can tell the ledge is a healthy 2" all the way around (or 4" total). So with the odd numbered pans, you will have a slightly smaller ledge than the photo shows.
Well the cake is for a friend and she needs 250 servings. I told her 6-9-12-15 for 155 servings and i would make 2, 12 inch for 90 to total 245. But the more I look at the cake I wonder about the sizes.
I don't do this as a business which is why I would have to purchase new pans to do 4 inch increments. You are a brave, brave woman to tackle a cake that size without being a professional - My tip, keep in mind the size of the oven you are baking in, if it's a standard at-home oven it probably won't fit a pan larger then 15".
If this problem applies to you, Fat Daddio (not my favorite pan company) makes 1/2 rounds pans that will fit in the home oven to get the size you need.
[url]
http://www.fatdaddios.com/half_round_set.htm[/url]
Sincerely, good luck!
Had not thought about the oven. I'll have to go back to 6 9 12 15. Half rounds sound intimidating. I have my doubts everyone around me says u can do it.....geez having 2nd thoughts again. Gonna sleep it off for now.
They actually work pretty well, it makes them easier to cook, you don't need a heat core so they bake nicely, easier to cool because you don't need a monster sized cooling rack (and flipping out a full round that size is intimidating), and easier to torte because they are not the full round so less worries about breaking you layers. I kind of prefer using them over a full round because I'm lazy, paranoid, and space is an issue where I bake out of.
Just weigh the batter you put in the pan to make sure your 2 batches weigh the same and they should come out just fine. My only complaint are the rounded edges, like all Fat Daddio pans, but since you are baking a rounded-edged cake, you have nothing to worry about.
I say go for it!
...otherwise 6-10-14-18, but again i think there is a 4" difference between tiers instead of 3
I agree with leily. These sizes would also get you at least the 250 servings required... it would serve at least 276 although you could quite possibly get 300 servings from it. The 18" alone would serve 148 (according to the old Wilton chart). The 18" half round pan is 3" deep and would look best if it's taller than the rest of the tiers. You don't want it to look short and squatty... as the base, it should look massive, strong, and supportive to appear proportionate.
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