I'm planning on doing a birthday cake for my friend's 22nd birthday and planning on decorating it in butter cream rosettes. What size do you guys suggest I make it? 2 tiers as well maybe?? Thanks in advance :)

PS: About 25-30 people attending

http://www.wilton.com/cakes/making-cakes/baking-serving-guide.cfm

https://www.bakingit.com/app/#stacker

Oh, at least 16" x 5".

I get that many servings with a 2 tier 10" with a 6" on top.

yes what ropalma said or a 9x6

Thanks all so much :) x

I had the same types of basic questions when I was starting out.  Most "non-cake" people think the way to cut a cake serving is to whack out a piece like you would cut a pie.   (For example, an 8" wide by 4" high round cake could be cut into 8 pie-shaped wedges)--what the heck?  How come the Wilton chart says you can (and in most cases, should), get 24 servings????? Are you out of your mind????

In the USA, the most popular chart for "how many servings" is the one provided by Julia1812 above:

I don't use a cake comb, I use a flat, metal spatula and ALWAYS, ALWAYS wear food-handler gloves.

Very very helpful! Thanks so much Apti! With this knowledge I will surely rule out making a 2 tier as I don't want it to be a flop first time doing it and on such short notice! I think a 14-16" round would be enough? :)

*&^%$#@$#%*&  I just LOST about 1/2 hour post.   

Here is quick version:

My 1M rosette cake, 10"x4" (about 11"x5" with frosting), sufficient for 28-38 servings:

Much appreciated Apti :) I have a very clear picture on what to do now. I hope I get the rosettes right :P x