Need help making this cake, trying to figure out 1- pan sizes to use (trying to avoid 16" pan) looking to use 6-8-9-10-12-14 OR 4-6-8-10-12-14 OR if I must use 16" then 6-8-10-12-14-16. Not worried about # of servings b/c there will be plenty of dessert at the wedding 2- how to stack this cake? stacked or tiered I can't tell the best way to go here ... please help! 3- flower arrangement tips!

Thanks so much!!!