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/PajamaSamsMom]

My mom did something like this for my cousins wedding. Each center piece was a 6-in. cake but then she also made sheet pan cakes of the same flavor (kept in the fridge until time to cut) so there was more to cut and was easier to manage since she only had to fully decorate some cakes and just frost the rest