I used it for a cake that's posted in the wedding cakes forum. It is 18, 14, 10, and 6. It turned out fine. I just took it to the church unstacked and did all assembly there. Took 4 hours, but it was in great condition. Each tier was 4 inches tall. E-mail and I can send you a closer picture if you would like to see it.
I have that one. Just make sure each cake cools exactly the same way and that you are careful when putting them together. Sometimes my bottom layer is not the exact shape circle as the top layer because they shift a little or get squished a little. No one can tell but you tho.
You mean the 1/2 circle right???? It works great and easier than trying to place a cake that size that was whole
put the two halfs on the cake board and then when you place the other two for the top layer you turn then so the seam does not run the same way I have never had a problem I do find I always have to trim I must put too much batter in the pan . With the cake leveler it is the easiest one to do because of the shape!
Hmm...never thought about turning the top layer - I just figured it would be easier to cut it the seperation was the same. I think they are so moist that when I place it on the board they squish a bit out of perfect circle so then the top doesn't match exactly....thus having to trim. I really should freeze or refrigerate them first, then they would slide eaiser! I never have the room or time to do that!
i use a 16 inch 1/2 pan and haven't had any problems with it. I, too, turn the top layer so you don't have a tall seam on the bottom of the cake. I also deliver stacked cakes already together, i just can't imagine putting a cake together like that on site.