This is a great guide...https://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
You typically want to have a 2-3" size difference between tiers. So to feed 80 people I would recommend either a 12" and 10" cakes or a 12" and 9" cakes. You could also do a 10" bottom tier and a double barrel 8" top tier if you want to go for that type of look. You just have to play around with different combinations until you find one that matches what look you are going for. A great way to do this is by stacking your cake pans or going to a craft store and stacking up Styrofoam rounds to give you a visual.
Lots will depend on the pans you have to work with. Study the chart Freckles linked....and as she said stack up your pans/styro to get that visual.
You say a minimum of 80 servings.......but how much more could be needed?? Give the customer a choice - several different options. Maybe the # will end up being 78 or 94. AND be sure to charge for all the # - not what they want/need. Example: If they chose the 94 serving combination that's what you charge for.... all 94 not just the 80 they said they wanted. You should encourage people to order a bit more so they are sure to get as many servings as they need....and some leftover :) And you end up w/a bigger sale :)
To me any tiered cake that is just 2" different in size is MUCH harder to transport/deliver :( So I would not recomment a 10"/8" combination. In my eye it does not look as nice as say the 12/9 stack....Yeah, I'm old=fashioned....I still like that type of combination better - both for looks and transporting! :)
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