Hello everyone. I thought I had save a previous thread on what common cake layer heights are but I can't find it and searching it didn't help either.

I have a wedding soon for 250 people - 4 tier. Anyway, I have begun my baking and have a question. The cake is all chocolate with peanut butter filling. I am loving my Agbay and want to make sure I am calculating correctly before I start leveling. I have the SPS system with 4" legs.

If I level each cake to 1 5/8" do you think that height will be too tall once I put the PB filling between layers? There will only be 1 layer filling for each tier.
Should I make them a little shorter to allow for a little more filling?

The cake will take a 1 hour ride so I want to be extra careful that the plate separators are not going to squish the cake below.

Thanks for any tips, advice or general thoughts.

Well, all I can say is "do the math."
1 5/8" X 2 = 3 1/4". That leaves 3/4"" for filling and top icing.

It all depends on how thick the filling and top icing are.

Why would the plates squish anything? The legs are holding them up, not the cake.

I was hoping you would see that post..

I was thinking that it was a post by you that I had read and you shared what heights you used. My fear was making my cakes too tall and after I fill and frost that that they would end up over 4" and I would have to unstack and scrap filing of frosting. Does that make sense?

Today is filling test day. I have a couple peanut butter filings picked out and will taste test today.

If you were asked to do chocolate cake with raspberry filling and they said they don't care if its a fruit filling or a fruit buttercream mix...which in your experience works best in a wedding cake?

Thanks for reading and replying

I only offer a raspberry creme. 2 parts of my whipped bc + 1 part of sleeved raspberry filling.

peanut butter creme = 2 parts whipped bc + 1 part pb.

Bavarian creme = 2 parts whipped bc + 1 part sleeved Bavarian creme

Thanks Leah! That helps a lot