I'm making my first wedding cake next week and I'm wondering what the average height of tiers are? Alot of the ones I'm seeing look to be about 5-6 inches tall?? What is the average? What height do you make them? I always think the thicker tier looks more impressive kwim?
I always use 2" pans and have 2 layers per tier, so even after leveling my cakes and adding my filler they are about 4" high. This has always worked for my tiered cakes, but I'm also doing my first wedding cake in a few weeks and I'm using the same methods since it's worked with all of my other tiered cakes.
I think three and a half to five inches tall is the norm. I think when you get into a six inch tall slice of cake it doesn't fit the dessert plate as well.
I'd say 4 or a little taller...I think that under 4 looks 'wimpy' for lack of a better word on a wedding cake
hmm, a real mixed bag of answers! I guess it all depends on your preference, but good to hear 4" is the norm. I was thinking to use to 2" in pans and stack them. I figured with filling, etc, they'll be a bit higher anyway. I'll have to give it a shot. Thanks guys!
Mine end up being about 5 inches once the filling and icing is on.
This is a good spot for my question then. I have only done a few tiered cakes and most of them have used my Wilton stand that has a center collumn a plates that each tier sits on so they do not normally stack on each other.
The few stacked cakes I have made tend to look heavy or frumpy for a better term. I did a 3 tier last winter (yeah the only picture I cannot for the life of me get to load) and it was a 12" 9" 6" and it just looked squatty and heavy. I use 2" pans and each tier has 2 layers. It was a fondant covered cake if that matters.
When I look at the pictures of say wedding cakes on CC and they look tall, gracefull and light (at least those done by the more experienced do). Do you think it is a matter of to thick of crumcoat or fondant rolled to thick? What else could cause this? Just wanted an opinion.
I think that taller tiers would help the squatness also, making sure your tiers have a 4 inch difference helps...i.e. 14" 10" 6"
Make sure that you support right too. If not it can cause the cake to smoosh some and become squat.
This is a good spot for my question then. I have only done a few tiered cakes and most of them have used my Wilton stand that has a center collumn a plates that each tier sits on so they do not normally stack on each other.
The few stacked cakes I have made tend to look heavy or frumpy for a better term. I did a 3 tier last winter (yeah the only picture I cannot for the life of me get to load) and it was a 12" 9" 6" and it just looked squatty and heavy. I use 2" pans and each tier has 2 layers. It was a fondant covered cake if that matters.
When I look at the pictures of say wedding cakes on CC and they look tall, gracefull and light (at least those done by the more experienced do). Do you think it is a matter of to thick of crumcoat or fondant rolled to thick? What else could cause this? Just wanted an opinion.
I am delivering a cake this afternoon that is the same size as the one you mentioned. All my layers were levelled to 2in and there are 2 cakes per tier, that plus filling and fondant and the cake board must make them at least 4.5-5in tall. It definitely doesn't look squatty. I will post a pic after delivery so you can see.
xxx
...The few stacked cakes I have made tend to look heavy or frumpy for a better term. I did a 3 tier last winter (yeah the only picture I cannot for the life of me get to load) and it was a 12" 9" 6" and it just looked squatty and heavy. I use 2" pans and each tier has 2 layers. It was a fondant covered cake if that matters.
I'm glad you said this. It helps me illustrate the fine point I was considering making.
See it's the same thing like my kid's age, when she was born she was less than 1/28th my age. Now she's over half my age~~She's 29 and I'm 58.
In other words it's all in the perspective.
A 14 inch cake that's 4 inches tall looks shorter than a 6 inch cake that's 4 inches tall. It's just the perspective.
So if you want that graceful look, you not only graduate the circumference of your tiers you graduate the heighths.
Which is why I suggested a range of heighths.
And you don't have to use more cake to get this look either. Range of height can be manipulated with the foamcore boards and additional cardboard circles cut the same size as the cakes tiers.
Because otherwise the bummer is you gotta use more cake on the biggest cake--but just build it up with some foamcore
Construction zone thoughts for you.
And you don't have to use more cake to get this look either. Range of height can be manipulated with the foamcore boards and additional cardboard circles cut the same size as the cakes tiers.
Because otherwise the bummer is you gotta use more cake on the biggest cake--but just build it up with some foamcore
Construction zone thoughts for you.
I have used 2 drums under the bottom tier before to balance it out with the top tier, which ALWAYS look taller, even when they are the same height. K8 has given you a great tip!
K8, That makes perfect sense. So, using the size cake I spoke about what would you have done to improve its look?
I also think that rolling my fondant to thick and or to thick of crumb coat makes them look wider but maybe that is just my perception. I really need to figure out how to get that cake posted (the picture was taken by the photographer I spoke about in my "I need advise" thread. It was for her daughter). It is a huge file since it was taken by a pro camera. I have resized it so many times and no luck. I will try again when I get a few minutes. Thanks for the input.
I woulda shaved some of the height off the middle tier and shaved the most height off the top tier--then I'd assemble the layers and i'd ultimately have shorter tiers than the bottom tier.
I do try & bake the bottom tier real high though.
I mean Margaret Braun bakes off two inch cakes four inches tall kid you not~~not to mention 4-inch cakes that are 4 inches tall. So everything is right, nothing is wrong and however you do it is way cool.
FINALLY! Here is the cake I am talking about. I actually think the sizes were larger than I posted earlier. It was months ago and frankly, I am not sure. lol
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How many cake layers do you use? I have heard of some baking 2 , 2" cakes and I have also seen 3 baked cakes with filling.
Thank you
Linda
Several ways, and the two you just mentioned are some. I bake in two 2" pans, and I collar the 8" pans and above. Once they're filled, iced, and covered with fondant (or not fondant covered), they come out to about 5" tall, maybe a hair over.
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