I will be making a wedding cake using the Globe Pillar system in a couple of weeks. The bride wants a cake to serve 160 - 200 people (haven't confirmed the servings yet, will do Friday) but I have a question.

I am not sure how to go about getting the extra servings. The cake design she picked (Wilton Tiered Cakes book, Pearl Necklace) is for 116 servings. What is my best option for achieving the servings I need? I don't know that I could add more tiers to the cake due to the globe construction. I am thinking satellite cakes decorated to match the wedding cake, but should I put each of them on a Globe system as well? And if I put them on the Globe system, do I have to use the 3" base system or can I get by (and should I even try) with using a 2" or the 2 1/2" system? I am thinking, that if the extra cakes are to be put on the table with the tiered cake it would look best to have them on the Globe systems like the original cake is. If they keep them in the kitchen until serving, problem solved. If they decide to go with Sheet cakes for the extra servings, would it look okay on just a cake board?

Thanks for your help.