So FI and I are going to make this:
He's going to cut the wood in the next couple of weeks while it's still cold out and the wood is dormant, but I'm having troubles telling him what size he should get for the round part that the cake will actually sit on. I know I should know exactly what size, but we're not sure when we'll be able to go to a bakery and figure that out and the wood needs to be cut really soon. Sooo... what size would you recommend for the round part? Here's some cakes that I'm liking:
It only needs to serve about 85 so it won't be a huge cake. Maybe 2 or 3 tiers depending on price. What do you guys think size wise?