AHi ,I will be making my first stacked cake in a month and need some help.I want the height of each tier to be 4"but do not want the cake to be 4" in height but 3" .Could I use a 0.5 " cake drum instead of a cake board under each cake to give an illusion of height?I thought with the added thickness of the cake drum and the filling and fondant ,I could make the total height of each tier look 4" .Would that work?Thank you in advance

Sure, it would work.

I don't see why not, but I have a question. Why do you only want to do 3" in cake instead of 4"?

AI don't mind making a 4" cake ,my only concern is that as the cake will be torted and filled , when cutting won't the layers fall apart if the cake is so high.

Many of the 4" cakes in the albums here have been torted and filled, and don't fall apart. Don't let that keep you from making them 4".

However, there's no rule that says your tiers must be that tall. Make them whatever height you like.

I think I see what you're saying. When ever I do a cake, I do two layers of what ever size, cut each one in half so I have four pieces. All of my cakes have stood up very well. You shouldn't have a problem with cakes falling over or crumbling apart. Don't be afraid! But do what you're comfortable with! 

I find cakes are always sturdier than I expect, don't be put off extra layers! Am sure it would hold up fine, and would look amazing too. I add layers until I have the height I need, so have had anything from 2-5 torted and filled layers with success :) Good luck!

I think I understand what the OP means... its not about it falling apart when stacked and standing.

I like tall tiers, they look much more elegant. But the problem is when cutting them, into slices they fall over on the serving plate. Even once you've cut half the cake, the other half starts leaning. You have to be so careful when cutting. I guess you should always be but at the same time it does make for untidy slices.

Well this has been my experience.

If I only have 4 layers in a tier, I also don't want to seperate those layers by putting a cake board between the 3rd and 4th layer, then when you cut the 4th layer is really only one layer, if you know what I mean?

I wonder how others deal with this?

Up to four inches or so is extremely common.  That was the standard-ish height for decades.  Torted, non-torted, it works fine. Cut, serve, fine. The only concern is if you start getting in the 5 inches and up height, will the cake plate fit, how to appropriately charge for the extra cake they will be using?   Yes, getting trickier to cut.  I don't think anyone adds extra support and cake board for under 6 inches of cake.  Now if you are going to do the double barrel, getting into the 8 inch high cake, then you will treat it like two tiers with a second cake board and supports.