Hi y’all! I am new to this website. I’m needing some help calculating cake tier sizing. I’m doing this cake to feed 300 people using 2 in. high Wilton pans. I’ve calculated that a 6” 3 layer + 8” 4 layer + 10” 2 layer +12” 6 layer will serve 310. How can I feed that same Amt. of people but with the bottom tier a 14 inch?? 
Your 12" is going to feed about 165 people...
The 10" is about another 35...
Your 8" is about another 45...
Your 6" is about another 20... (and they are getting short height pieces)
I only get about 260 servings if I am understanding what you put together correctly... and a 12" round at 12" tall is going to be a sight...
If you make the bottom tier 14" round, for every 4" of cake height you will get about 75 servings... so if you were still planning on doing it 12" tall, you would be getting 225 servings just from that...
If you use a 14" for the bottom... only do it 8" tall... that gives you about 150 then...
but if all your other tier are only 2" different, won't the 4" difference look odd?
This is all assuming I understand correctly how you are putting the cake together and my math being correct this morning...
If you put a cake board between the 8"er - so each is 2 layers - you can get the 45-50 servings. Same w/the 12" - put a board between the layers - each 'cake' will consist of 2 layers - 4" tall so when cut each piece will be 1x2x4. That's three 12" round cakes iced as one extra tall cake. Honestly, I suggest you get/use a bigger pan - a 14 or even 16:er. BTW: I doubt anyone can ever get 20 servings out of a 6"er :) More like 12-15 but not 20. I doj't see it looking that much deifferfent w/the 14"er instead of a 12..... I bet that flower arrangement is going to hide most of the difference.
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