I'm making a wedding cake this summer and I have practised the recipe, fillings and buttercream several times on small cakes. I already made one 12 inch cake as well and planning to make another next week to practice torting (I already know that it bakes evenly frlmthe 1st test)

I'm not very sure about the size! My plan was to make 3 tiers: 12inch, 9inch and 6 inch AND make an extra 12 inch cake to keep in the kitchen.

Would this be enough for 170people?

I like the idea of the sheet cake but I have never made one and don't know how to go about it...

Also, should I practice making 2 tiers? How big (9 and 6 ok for a practice run?)

Thanks!!

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