Yes, Momoreg, this will be their only dessert-and I believe I am assisting the bride's sister-in-law in cutting and serving the cake. There will be alternating layers of two different flavors; chunky applesauce spice cake with sultana, walnut and candied orange cream cheese filling and pineapple-cornmeal poundcake with pineapple-coconut filling. Both cakes are dense, very moist with lots of flavor.
The bride wants a tower like cake which will be decorated with lots of miniature fresh fruit- crabapples, seckle pears, champagne grapes, red currants, eucolyptus leaves, and sugared orange peel spirals-cascading down the sides of the cake. Minimal piping-swiss dot with gold dragees.
Portions per cake are still troubling me.
For those of you in the biz--if you have to do stacked tiers of round cakes to serve 125-130 (10 kids) what would you make? Assume the top 6" layer will not be served.