What Pan Sizes For Balanced 3 Or 4 Tier Cake?
Decorating By lorieleann Updated 15 Jul 2010 , 6:15pm by lorieleann
I am doing a wedding cake for a friend beginning of August. I have done one four tier cake sized 12", 10", 8", 6". It was tall and lovely, but with this one i'd like to have more top space on the tiers. The cake is for 120-140 people and she's good with extra cup cakes if needed. So i'm not so concerned about getting the servings out of the cake, mostly the aesthetics of it (also going on the larger serving amounts instead of the wilton chart) being a friend, she's given me her colors and full artistic license.
What combination of tier sizes do you like for ~120 large servings? (serving top tier)
I think that 14/12/9/6 has a nice balance, but may be too much cake. Three tiers would be better to transport, as i'm driving it 5 hours and going to use SPS for the first time and packed in a dry ice lined box (still working on those details 
)
any pics of your sizes would be great too (searching for sizes in the gallery isn't turning up much) 
thanks!
I personally like the 12/9/6 size. I just did a 14/12/9/6 - it's the rose cascade in my photos if you want to see the size of it.
SPS is definitely the way to go!
Here are some of my cakes to illustrate the differences....
This one has a two inch clearance between tiers (12/10/8/6)
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1690126
This one has a four inch clearance between tiers (16/12/8/4)
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1364892
This one is actually the three inch clearance (12/9/6) but unfortunately its tapered so the clearance looks larger than it really is.....
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1668099
thank you very much--especially for the photo descriptions. I do like the look of the taller 12/10/8/6, but i am a little leery of adding another layer and doing such a long transport.
i need to find a photo of the 14/10/6 to compare side to side to the 12/10/8/6
thanks again! (and if anyone has their favorites, i'd still like to see and compare)
thank you very much--especially for the photo descriptions. I do like the look of the taller 12/10/8/6, but i am a little leery of adding another layer and doing such a long transport.
i need to find a photo of the 14/10/6 to compare side to side to the 12/10/8/6
thanks again! (and if anyone has their favorites, i'd still like to see and compare)
The 14"/10"/6" will have the exact same ledge width as the black and white one I posted....
I like more difference in tier sizes than just the typical two inches. I really liked Kitagrls's photos of the cakes with 3" and 4" differences. I haven't done many tiered cakes (although I hope to do more in the future), but the 12/8/4 and the 12/9/6 are my favorite sizes.
I had to drive a four tier cake eight hours in Arizona in the summer last year. Talk about stressful! My suggestion is you want four tiers, stack the bottom two, and keep the top two separate. It should ride just fine, and you wont have quite as much assembly to do when you get there. If you feel comfortable stacking three, then leave to fourth top tier off until you arrive. But SPS is pretty great, so I wouldn't worry too much! Good luck!
thank you very much--especially for the photo descriptions. I do like the look of the taller 12/10/8/6, but i am a little leery of adding another layer and doing such a long transport.
i need to find a photo of the 14/10/6 to compare side to side to the 12/10/8/6
thanks again! (and if anyone has their favorites, i'd still like to see and compare)
The 14"/10"/6" will have the exact same ledge width as the black and white one I posted....
D'oh! yes it would 
for the ivory/black and the black/white can you tell me what height those are at? and are you using the SPS?
(and i just adore both of those. your work is beautiful!)
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