I am doing a four tier round wedding cake to feed 250 people. I am not sure what size tiers to do. I have a cake stand that is 18 in. and I do not want the cake board overlapping the stand. Will a 16 in., 13 in, 10 in., and 7 in. be enough if I add a third layer of cake to each tier. I want them taller anyways, but I don't know how many servings an extra layer adds to a cake.
according to the charts, it would serve about 210, but if you add an extra layer making it 3 layers, it should give you the 250. do a search on wilton.com for the cake servings that might give you better idea
The problem is that the third layer won't get you any more servings because it probably wouldn't be sliced any thinner than 1" wide. If you split the difference of your 6" tall tier(s) and put a cake circle in the middle at 3" so it could be cut to serve more, then you don't need a four-tier cake... a three-tier cake would be enough.
You could make a 14" x 10" x 6" (116/12
x 2 (servings doubled for 6" tall) = 232/256. Keep in mind that this option most likely wouldn't leave the couple with a top tier to freeze for their anniversary, so you might consider a separate tier on the side (like boxed up "to go" in the kitchen).
You could always do the cake in the sizes you mentioned, but do a half sheet cake also.
Do you think it would look tacky with the board overlapping about 1" all the way around the cake?
Do you think it would look tacky with the board overlapping about 1" all the way around the cake?
Not for the base tier as long as it's not so big that it overhangs from your stand. I like using 4" larger boards (covered of course), to end up with 2" extra all the way around. If this is a BC cake, you'll need a board that's somewhat larger to account for the icing and ease of handling. If it's a fondant cake, you could get away with no base board showing.
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