Hi everyone! My sisters wedding is this weekend, and of course, I am making her cake. With the amount of people coming, and the size of the base pan & stand that I currently have available, I have to start with a 14" square cake and build up from there.
I have done A LOT of wedding cakes. A lot of 3 tier cakes, and a few 2 tiers as well. But never have I gone over 3 tiers. And this is my sister. Am I asking for it with a 5 tier cake? I use the SPS system, just started with the upside down frosting technique with the last cake I posted (three tier stenciled damask & scrolls), have a very firm cake recipe, and manage to get the cakes pretty level. Is it really that much harder? If I take it slow and remember all the basics it should be fine, right?
The sizes are: 14" square, 12" round, 10" round, 6" square and 5" round. The top will be gluten free, Arrowhead Mills chocolate cake mix. I will transport it with the two smallest layers stacked, and the three largest layers stacked (large bow/pleating will be going around the 10"). Any tips or tricks for doing this large of a cake? Many thanks!
I have done A LOT of wedding cakes. A lot of 3 tier cakes, and a few 2 tiers as well. But never have I gone over 3 tiers. And this is my sister. Am I asking for it with a 5 tier cake? I use the SPS system, just started with the upside down frosting technique with the last cake I posted (three tier stenciled damask & scrolls), have a very firm cake recipe, and manage to get the cakes pretty level. Is it really that much harder? If I take it slow and remember all the basics it should be fine, right?
The sizes are: 14" square, 12" round, 10" round, 6" square and 5" round. The top will be gluten free, Arrowhead Mills chocolate cake mix. I will transport it with the two smallest layers stacked, and the three largest layers stacked (large bow/pleating will be going around the 10"). Any tips or tricks for doing this large of a cake? Many thanks!
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