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TALL cakes

post #1 of 6
Thread Starter 
I have been asked to make 6" and 8" cakes that are at least as tall as they are wide...up to 10" tall! I am a little concerned about stability. Has anyone done this? What tips can you give for avoiding disaster? (Normally my cakes are about 4" tall).
post #2 of 6
You'll be fine as long as you use supports every 4" or so, and use a center dowel if transporting.
post #3 of 6
Quote:
Originally Posted by CWR41

You'll be fine as long as you use supports every 4" or so, and use a center dowel if transporting.



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post #4 of 6
yep!
post #5 of 6
Thread Starter 
Thanks for your replies. I had thought of a center dowel...but wasn't sure if that would be enough.
post #6 of 6
I believe those are called double barrel cakes and yes keep your layers supported. treat them as two separate cakes with cake board and dowels in between each 4 inch and then cover it all with buttercream or fondant. HTH
When life gives you bad cake, make cake pops out of them
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When life gives you bad cake, make cake pops out of them
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