6/8/10/12/16, designed to serve approx 300 (at $3.50/serving = $1050, in Indiana). I don't charge extra for simple design elements, like the sugar or the pine cones. Iced in BC, covered in sugar crystals. I used 3 lbs of the crystals, with some leftover. When doing this design, it's best to have too much of the crystals. After I stacked the cakes, I piped a tip #7 line of icing at the base of the tiers, then added more sugar and pressed it in place. An easy way to add this line of sugar was I put the sugar in a disposable piping bag and cut a hole in the end big enough for the sugar to flow thru. Super easy! Pinecones and snowflakes are plastic from Michaels. I got sugar all over the black tablecloth at the venue & while I was trying to clean it off, the venue managers said, "Oh leave it! It looks like snow!" Cool! Luv'd that idea!