Making a cake this weekend (actually for my own son's baptismal reception--so I am not as nervous as I would be if it were for a client) and wanted to try the double stacked look. We are having 118 adults/25 children at a catering venue. My original plan/sketch was for a 12", 10", double stacked 8", 6" round-tiered cake.
My first question is: is sticking with the 8" tier as double stacked an aesthetically pleasing and more importantly, structurally sound design? Or should I double stack the 10" tier instead?
Secondly, this is the first time I will be double stacking a tiered cake. In my mind, I am thinking I just need to support the tiers with a long, wooden support down the center as well as dowels in each of the 12", 10" and 8" tiers. I've only done the center support for one other cake and never had a problem with stacking remaining three to four-tier cakes without center support just individual dowels. I imagine however, that when double stacking a tier it would be better to insert a center support?
Any advice would be greatly appreciated! Thanks!