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Cake Ratio

post #1 of 7
Thread Starter 
Im wondering what everyone feels is a good cake ratio, meaning if i have an 8 inch tier on the bottom what would you personally put next? 7? 6? 5? etc wondering how you guys look at it. I generally will keep a 2 inch comfort. Meaning if I have 8 inch on the bottom the next will be 6 for the middle and so on. Any thoughts? Just curious how everyone else looks at it.
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post #2 of 7
Thread Starter 
I do understand with customer needs for certain servings or designs it could very to a untraditional look or sizing. Im wondering what you personally feel looks good.
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post #3 of 7

A lot depends on the cake design.  Generally speaking, I prefer 3-4 inches difference in tier size, especially if the cake is only two or three tiers.

post #4 of 7

Just for the sake of the silhouette I think it's very important to have the odd sized cake pans. 15, 13, 11, 9, 7, 5 round and square. I think I like 3 inches best but depends on style and needs as you say.

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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post #5 of 7

I also like 3" differences, but I only use rounds.  I found when doing wedding cakes that 6/9/12/15 was one of my most popular order sizes.

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #6 of 7
Thread Starter 
Thank you for your imput! Always interesting hearing how others do things! icon_biggrin.gif
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post #7 of 7

I do  lot of 2" differences, but it depends on how many servings the client needs.

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