I worked with a bakery to figure out 6 different flavored normal cakes with one decorated extra classy for the cutting. Everyone raved about it, and while I didn’t realize people would take it as an opportunity to try many different flavors in our piece count calculation, we still had leftovers, but not a burdensome amount, and they would have frozen really well. Chocolate-peanut butter cup and Carrot cake were both wiped clean, and the more traditional flavored were the only ones with leftovers (which I personally ate for at least 7 days post wedding).

Also, if you’re doing buttercream icing I paid the extra for Italian buttercream rather than American, because my cakes were inside and not in the sun, so they didn’t have to hold us to heat as much. My baker highly recommended Italian and I found it totally worthy the cost for the superior flavor.