AI am going to be making a wedding cake for a family member. They need the cake to feed 75 people so I was thinking of doing a 12' round, 10" round & a 6" round which feeds 83 people according to Earlene's cake chart. My question is will the cake look funny if I only have 2" between the bottom & middle tier & 4" between the middle & top tier? It is going to be a simple cake. I will be putting a few pink roses in between the tiers. Thank you in advance for the help!

i love the proportion of a 12x9x6 it's a perfect size i think--might that be an option for you? earlene's chart is the most generous serving size -- and according to wilton -- which uses a bit smaller but adequate serving size --a 12x9x6 is 100 servings so you would surely have enough if you wanted to go that route

I'm with k8memphis! i think a 6,9,12 would look the best.

AFor a client, I would suggest a 5 8 11, which is about 73. Since it's family, having leftovers probably won't be a bad thing, but I certainly wouldn't sell a cake to serve 100 when they only need three quarters of that unless they paid for all 100.

so-o i got a chached version of her chart--and she has a 12x9x6 at 70 brides and 80 grooms --

and she designates that the brides count is without the top tier included in servings -- 

she must be updating her website or something --

so on a 12x9x6 wilton's is 100 and earlene's is 80 if you are serving all tiers 

the link i provided that caused me a lot of confusion is not the same info as the cached one--wow

AThank you for the quick responses! Unfortunately, my pans are even sizes. My concern is the 4" difference between the top & middle tier & only 2" between the bottom & middle tier if I go with a 12,10 & 6". An 8" for the top tier would be too big & too much leftover cake.

Yes, I think it would look weird unless you had something in the design to make it look like it was intended that way.  6/9/12 sounds like a good option so you could either hire a 9" tin (it costs about £2 from my cake shop here in the UK or use your 10" and cut off the excess using a 9" board as a guide.  Personally, I'd hire another tin! Much easier and less messy. xx

just trim the 10" like snowbunny suggested --  no worries

AThank you, I really appreciate it! I will just trim down the 10" to a 9" so there will be a 3" difference between each tier.

if you or anyone gets hyper about an exposed cake edge to ice--just ice it like you'd spread mayonnaise on bread--let that partially crust (chill if it's non crusting) then ice and all will be very well--

to get real technical--tmi alert-- if you cut a half inch off all the way around you're golden--if you place a 9" cardboard circle on top as your guide -- then reconsider that size-- it should be about 8.5 to be in proportion to the other tiers because cakes shrink a bit in the oven -- the icing gets them fluffed back out to correct sizing for enough servings -- 

would love to see a picture--post or pm -- best caking to you 

AThank you for the advice K8! I actually had to trim a tier a few weeks ago because I changed the design of my cake at the last minute. I was very surprised at how easy it is & you can't tell once it has been covered in BC & fondant.

awesome, dchinda--it opens up a world of possibilities huh  

AI actually ended up just burying 9 in. pans from a restaurant supply store in my area. I was pleasantly surprised how inexpensive they were & they are good quality too!

A[IMG ALT=""]http://cakecentral.com/content/type/61/id/3259392/width/350/height/700[/IMG]

I have attached a pic of the final cake. Thanks again for all your help!

Beautiful Cake!

AThank you Enga!

You're welcome. You deserve it, you did a fantastic job! 

And like K8, I love love love 6-9-12" tiered cakes!