I'm in way over my head! I got roped into making a cake...at first it was going to be 16" round (but pan doesn't really fit in my oven) bottom and 10" top. I've made a 10" bottom (1 box) and have (2) 8" layers (1 box). The lady kind of wants it to look like a "wedding cake" (it's for a hospital 100th b-day) Should I make another 10" bottom? A 12" bottom would be better, but only a Wal-Mart here, so no pan selection. Found out about the cake this morning and they want it on Thursday. Will an 8" top be okay, or will it look goofy with only an 1" border? It will have basic borders (shell, swirls, etc. no flowers or anything)

Thanks, Karen

ps. I've been a lurker for quite a few months!

How many servings do you need? Do you have a 6" round? that would probably work better. I would definitely bake another 10" round...You want two layers on each tier.

Is this your first tiered cake?? You'll need to use dowels... Just wanted to mention that just in case it's your first.

Good luck!!

Hi and welcome!

I have done a 10 and 8 before. I prefer 10 and 6 but some people like the look of 2" instep in lieu of a 4" instep. I think that it will be ok but you want to have each tier 2 layers. I also suggest using a dowel through the center and enough dowels in the 10" to support the 8". Guess what I am trying to say is "don't skimp on the dowel's" That a heavy top and you want it to stay put.

bj

No 6" pans either. (At this point my pan selections are 8", 10" and 16") (I thought the 10" on the 16" looked a little weird.) Not sure how many this cake is for, but I got the impression less than 30 people. Never done a stacked cake. So I really have no clue what I am doing. Does a dowel go thru all 4 layers of cake? Is the top layer on a cake board? Are there more dowels (the height of the bottom layer) supporting the top layer?

Thanks for the help!

The top layer needs to be on a board and cover that board in something...I use glad press n seal.

Put some powd. sugar on the bottom tier, where the top tier will be. That way, when they take the top tier off, the icing won't stick to the board.

You need to have a central down that will go all the way to the cake board, yes it will be going through the top tiers board, so sharpen it.

I hope this helps, if not, just pm me...I'll help all I can. Good Luck!!

If you look on CC's home page under New Articles there is information on how stack a cake.

This link should take you straight to it:
http://www.cakecentral.com/article49-Building-The-Cake-Combination-Pillar--Stacked-Construction.html

bj

I looked at the tutorial, definitely helps alot! (It's sooo much better than the one at the wilton site) This might not be so bad after all. Now I need a trick to level the cakes....of course Wal-Mart didn't have the leveler (should have picked it up when I saw it!) any suggestions that really work?