Hi, I wonder if someone is able to advise.
I have been asked to make a 3 tier sponge cake with the middle tier being approx 8" deep, the bottom and top being of a 'normal' depth.
I am wondering if I will need to put cake boards in between the layers of the deep tier for added support and ice as one cake?
If so, how will I then dowel the middle to support the upper tier?
All suggestions very gratefully received.
Thanks. Curly64
Many people on this site will say, "YES!" to the question of a separator board, however, I've been successful not using them and have done even taller cakes. I'm not sure if the type of cake makes a difference though. Mine was more of a pound cake, dense consistency.
Personally I would board and dowel it, other wise they will be trying to serve 8in tall slices which will end up being a mess and you'd have to have large plates to put them on.
I am wondering if I will need to put cake boards in between the layers of the deep tier for added support and ice as one cake?
If so, how will I then dowel the middle to support the upper tier?
The general rule is to use a support system for every 4" of cake height.
Just dowel the tiers the same way you normally would (every 4")... the only thing different is that two of the tiers happen to be the same size iced as one.
Thanks for the replies. Hadn't thought about the practicalites of an 8" tier - assumed it would just be cut in half. 
I assume that the 4" rule applies to sponge type cakes and that fruit could be made a little higher without additional support (within that tier)
Thanks again, I am new on here and everyone has been really helpful.
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