Hi all you wonderful people. I need HELP !!! So here goes. I am baking a stacked wedding cake for my cousin's wedding now the one she saw is a four tier cake but is really made of eight cakes, two cakes per tier (I hope I am explianing this right) anyway the cake will be fruit cake. She doesn't want it too high so I think she will settle for three tiers (six cakes). My question is, rather than baking two cakes and placing them on top of each other for one tier, would it be possible for me to bake one cake and put a collar on my pan so as to make a higher cake therefore eliminating the need to bake two cakes (wow, now I'm confused). Any suggestions or advice would be appreciated.

Thank You

this won't be much help sorry

here is the states fruitcake is not a common wedding cake in fact fruitcake is the subject of jokes at christmas..but.... I have seen them in different heights and I believe a collor was one way to make it higher I suppose it would have alot to do with the ratio of fruit to cake in your recipe.

Thank you

Hi Annalisa, I bake quite a few fruit cakes. I would not go more than 2 1/2 " tall as the edges will be cooked but by the time the center is done, specially on the larger cakes, the edges will get hard. Normally the fruit cakes are just one layer and with the marzipan and fondant they will come to a good height. Send me an email if you want to get further instructions. ([email protected]) Also, I find that if you put too much batter and bake too high, the cake tends to sink in the bottom (at least my fruitcake does) so that creates another problem. Hope that helps some. Elaine

Hi Elaine,


Thanks so much for your reply. I didn't even think of any of the things that you mentioned that could go wrong when baking a higher fruit cake. The only way to go then is to bake two seperate cakes for each tier.

Thank you once again