LOL. Just received a request for a birthday cake for about 200 people (final count pending, may be a little more) due in 2 weeks. I know I can do this. Just a little queasy. Any tips? I'm probably going to do  6/8/10/12 rounds and a 14 inch square bottom tier.

Totally using SPS on this one.

Do you think a 3/8 inch plywood base (18x18) would work (plan to stack bottom 2 or 3 and then add the rest at the venue)? If not, what do you suggest?

*Another option would be 6/8/10/12 and a 14 Kitchen cake.

Any other tips and advice would be appreciated.

Thanks.

You are going to do great!  This may be a bigger cake, but you already know all the steps.

I used a regular ole cake board I picked up at Michaels for this cake http://www.verydeliciousdesserts.com/#!All-his-favorites/zoom/c11wr/image15l6 .  It was all red velvet with cream cheese.  Cream cheese is heavy.   Unless you are planning on something extra heavy your plan is extra good.

your first idea is over 225 if my math is right--wilton chart--are you using earlene's?

i think a 12 square on the bottom with rounds is closer

12sq x12r x10r x8r x6r is right at 200

i like to do all the servings in the cake rather than the kitchen cakes myself

plywood is so dang heavy--i use the thick foamcore

you'll do great!

and so if you go with the plywood--you might not wanna carry but one of those tiers on it

maybe you're stronger than me!

but i often make the bottom tier on it's own reliable board and then separately carry even my bottom boards even the lightweight ones

it's easier to grab onto to move around if it's on a smaller base too

just random thoughts

what kinda birthday??

K8Memphis makes a good point.  I wasn't even looking at servings.

I have done that exact cake shape (6 round, 8 round, 10 round, 12 round, & 14 square). http://www.verydeliciousdesserts.com/#!Monogramed-Lenox-China/zoom/c1w0q/imagehto It serves 236.  That's a lot of cake. This cake was for a wedding with 300 guests.  

DeliciousDesserts ,that is a beautiful cake!!!!!!!   Did you deliver it completely assembly to the venue?

Delicious Desserts- I love your cakes...yes just wondering about that..did you assemble it on site; or maybe do you have a rod/thick dowel going up the middle of the cake to serve as it's spine?

WOW!!  two compliments!  Thank you!

I assembled on site.

It was HEAVY!!!  I could barely lift the bottom tier & stand.  The bottom was pound cake with white chocolate mousse & fresh strawberries.  

Thank you all so much! OK I have specific comments and questions below:

My goodness, that is a stunning cake! What did you use for supports?

I try to use a mix of both but I think I'm going to just stick with Wilton's from now on. The actual count is pending but definitely 200, so I figured a few more servings just to be safe. I might just do the 12 in square as the base like you described.

The 1/2 inch foam core board will handle the weight of the base tier (or bottom 2 tiers)? I'm leaning more toward stacking all the cakes at the venue.

What did you use for internal supports?

50th birthday for a much loved, wonderful lady. 

^^ At the bolded, do you mean using foam core of the same size as the cake under the bottom tier? I plan to use regular cake boards under the round tiers.

Wow, looking at a pic (gorgeous cake!), it does look like a whole lot of cake. Once I get the final count I'll decide but I'm leaning toward the 12 in base tier like k8memphis suggested. Don't want to end up with too much cake left over. I'm sure even if I did exactly 200 servings the cake should be just okay.

Please do not use a 12" round set onto a 12" square.  It will look totally out of whack. If you do the 12" square then do it as a kitchen cake.

I think a 14" base square cake would look right with your other tiers.

I would plan to deliver a stack of 3 and a stack of 2, chilled dead cold is enough to prevent slipping.  No danger of the cake warming up too much on this ride...

The plywood base is the right weight, don't forget some short feet screwed to the bottom so you can pick it up easily.

Have fun with this--every quantum leap has the nerves before it and the wonderful feeling of relief and success after.

AI've done so many 6/9/12/15 rounds I've lost track. Serves 185, nicely proportioned, easy to manage.

AI use the "coast" SPS system for Pfiel & Holding.

AFor the go pirates cake, I stacked the ottom 2 then assembled the other 2 on site. For the Lenox china pattern, I delivered that big ole 14" square on a stand & stacked the rest on site.

I have not yet accomplished stacking sets like Irene suggests. I'm really short & sometimes need a small ladder. Just makes me nervous to think of trying to add 2 or 3 at a time. Have to practice that one.

AK8memphis, I'm certain she wasn't laughing at you. I think she was directing that at the boldness For which BakingIrene has become known.

I'm sure she'll be horrified at the thought of offending you.

Hello, calm your nerves, hmmmp, I'm good at that, I was told once,these are some exercises I learned to help, relax muscles: sit up straight, both arms on your side,take a deep breath and tell your muscles to relax, roll your neck a few times, easy manner, nod head up and down a few times, take another deep breath repeat several times, now go and get yourself a cookie and warm milk, close your eyes and slowly take a bite of your cookie and chew slow, enjoying....good luck!

Mmmmmm cookie.  Great!  Now I want a cookie!

That's just wonderful to hear/ see you laugh, that's the spirit. I just baked a double choc fudge for dessert tonight, I sure wish can share it with you

no worries, vg