So I'm working on putting together an 8" high cake (it will be a building when done) and obviously, I won't want to have 8" high slices because then they'd be like a quarter inch thick in order to arrive at the standard cubic amount of cake "per slice". By that I mean your typical event/non-wedding cake slice is about 2" wide by 2" deep by 4" high. Is this correct? That's a normal party cake slice, 2 layers, right?

OK, so here I have to build the cake up to four layers high, 2" per layer. How do I create an inner "stop" between layers 2 and 3 so the knife stop and doesn't cut all the way to the bottom? And for the people getting that lower half, how do I make it so they get a decent icing on the top of their slice? Yes, in order for the design to work, it must be a tall, 8" solid shape.

As some of you may recall, I have an illustration of the "tee-shaped" cake I'm designing here and this may also show you the issue I'd have with a 4 layer cake and how to serve only 2 layers at a time.

Any ideas and suggestions are appreciated.

Foil or waxed paper covered cardboard! Cut it to the shape you want your cake (or just use several standard shaped boards as req'd)... put your frosting under it to an appropriate thickness, and just enough to stick on top.

Well, the only way I can see, would be to make a "T" shaped board. Dowel the bottom two layers after they are iced or ice the top of the layer, let it set and dowel, a piece of parchment paper cut the size of the "T"board will also help protect your top icing of the bottom "T" then stack the cake. So, are you with me, haha! Bottom two layers on whatever board you planned to use. Top of cake iced. Set, then place dowels in and then put top two layers that are on a "t" shaped board on top. Then a centre dowel or two or three, because of the "t" shape to insure that the cakes stay together if they are being moved.
I think to get a smooth look, you will need to ice the sides when the cake is all together.
Hugs Squirrelly

Yup, I think I got it... basically, we're 'suspending' the top half a hair over the bottom half, using a wrapped board perched on top of dowels in the bottom half.

I think that would work...

what squirrelley cakes said...just put a "board" between the layers you want to create like a "stacked" cake.

No problem!..plus...if you dowel the layers with one or 2 in the center all the way down will keep your cake from "tipping over"

To help the icing on the bottom cake from sticking to the board that you are placing on top, you can sprinkle a little 10x sugar, cornstarch or even flaked coconut.