I have a wedding cake to make for a november wedding. The bride wants to serve 225 guests as there will be no other desserts.
The tricky part comes in because I have never done a bridge/fountain cake which is what she wants. she wants the bridge coming down on both sides meeting 2 bottom cakes.....
I have tried to come up with every possible pan size (mix and match) to total 225 with wilton's chart. I prefer to make the tiers 4" apart instead of 2" and I'm using round pans. But I end up with either too much or too little (not even enough to make a sheet cake out of). I'm not counting the top tier as they want to save it. .I am coming up with nothing!
Please someone help me figure out the best pan sizes and placement for 225 servings!!!
Feel free to email me.
Thank you so much!
Lisa L 
Try using this chart....
http://www.earlenescakes.com/ckserchart.htm
You could try a tiered cake 8,12,16 with the two bottom cakes 10 inch round.
This gives you 232 servings and they take the 8 home.
How about 16", 12", 8" (180 servings all together) going down to two 8", 6"s (36 serving apiece) This gives 252 servings and the bride and groom can either have the top 8in giving 228 guest servings OR they can have one of the 6 inches giving 240 guest servings. HTH
May be possibly try playing around with:
6" -12 servings
8" - 24 servings
10" - 38 servings
16" - 100 servings
___________________
174 servings main cake
satellite cakes:
2- 9" = 64 servings
174 +64 servings -238 total, 238 - 12(6" cake bride and groom take home)
=226. HTH
all of your quick responses are so helpful and appreciated! I will draw up a sketch of these sizes and present to the bride on monday at the tasting....
maybe i'm just nervous since this is my first wedding cake for a non-friend/non-family..........
much appreciated,
lisa
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