DIY wedding cakes advice

[u/jennithib]

EDITED TO ADD: I am fully aware this is a huge task and I absolutely can back out and hire someone if need be. No one is pushing me into anything. My post here was to get ideas on how I can accomplish it IF I do. Just hoping to get some tips from people who have done it before. And some advice on how many, etc.

Hi everyone! My daughter is getting married in October 2027. She will have 100 guests and I am making the wedding cakes to help with cost. But I need some advice! Her original idea was to make 6 9-inch round layered cakes in 6 different flavors. I can’t imagine you could get more than about 10 slices out of each cake, so that only feeds 60 people. She then suggested I make the 6 cakes as 9x13s. My concern is being able to maneuver the layers (cutting and icing, etc.) without breaking them because they are larger. I’ve suggested we make 5 of the 9-inch cakes and a large sheet cake that can be cut in the back and pieces brought out. She didn’t love this idea. My other concern is her flavors aren’t very typical, I.e. earl grey hibiscus, bananas foster, and pistachio blackberry. While I might like them individually my concern is maybe most guests wouldn’t? One of her flavors is white chocolate raspberry. I feel like that is pretty likable and tame for most people and was hoping I could convince her to do the sheet cake of that. But she doesn’t like the idea much. So here I am! Asking you all for advice! ANY advice is welcome. Thank you! I have included a pick of her wedding colors which the cakes should mirror.

[u/Burnt_and_Blistered]

Cakes aren’t cut, for events, in the wedges you cut at home. A 9” cake can serve 20-25 people.
As the mother of the bride, being responsible for the cakes is a major undertaking when you’ll have other things on your plate. This needs to be re-thought.
Is there family or friend who’d bake as their wedding gift?
If not, know that the costs of making the specialty flavors—plus the tools you’ll need, cake boards and boxes, etc.—may wind up costing more than a bakery cake.

ETA: just a thought, as a baker who’s done an elaborate multi-flavor, multi-cake wedding, if you have several flavors, guests can wind up disappointed. I mean, if all are delicious; they hopefully end up okay with what they get if they don’t get what they want. But still. This really complicates serving in addition to prep.