I have a 3 tiered cake, top tier won't be cut....it's a hexagon cake and needs to serve 70-75 people......suggestions on sizes to use? TIA!

http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

I've looked at that chart, but the problem is, I can 66 servings (12" and 9"), or I'm getting way too much cake using a 15" (70 servings) and one other tier......remember the top tier isn't getting cut.

Do I just go with the 66 servings and hope not everyone eats cake????

Sorry, I can't help but thanks for posting the question.. I see discussions on here about people doing wedding cakes for 250 300 guests and always wondered how on earth they come up with the designs to match the servings needed... since for 300 guests you would need a huge cake... I don't even think a 16 inch pan would fit in my oven.. Good luck

I use Earlene's chart for sizing my layers:

http://www.earlenescakes.com/ckserchart.htm

Many decorators assume 80% or so will eat cake. That's probably pretty darn close. I'd go with the layers that add up closest to the number that you want, but under your number.... unless the person requesting cake specifically says that they don't want to run out and/or they don't care if they have leftovers.