Thanks everyone!! You have given me so much useful information..I was so left in the dark until now! Any more help would be extremely appreciated!!
How do I make this cake?? - Page 2
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I will..I was not able to find a 15in pan but I already had a 16in so I'm gonna use that which increases the 2 faux platforms by 1 in but I think it will look ok right???? But the 16in is 2 in and all the other pans are 3in..how do y'all think that'll look?? loppy?? I've seen some cakes with different tier sizes and they look good...also, can I use marshmallow fondant??
It shouldn't matter how tall the pans are. You can adjust the height of each cake by the amount of batter you put in each pan, and by leveling afterward. 3" pans are quite deep and it takes a longer time to bake and is trickier to get them to bake evenly. (That's another discussion!). I only have a few 3" pans and never use them. Since most folks would be torting a 3" tall layer anyway, it may be easier, and more reliable to bake 2 " layers, and bake more of them. (Use your 3" pans but put in less batter). It depends on how many layers each tier will be, and how tall you want each final tier to be, remembering to allow for the fillings. You just tort them all to the proper height in the end. Your different height pans are fine. You could also cut your 16" down to a 15" if that is what you really want. Lay a 15" circle on top of the cake and cut around it. I trim edges all the time after filling and stacking to get them even. Just yesterday I cut an 18" hex cake to a 15" circle with no problem. HTH! Good luck and congratulations!
Edited by yortma - 6/21/13 at 6:33am
P.S. It sounds like you are an avid baker. If you don't already have one, I would strongly recommend an Agbay. It will take your baking to a whole new "level". Don't waste your money on flimsy cake levelers. By the time you try and throw out several of those, it would be close to the price of the Agbay. I have a full time job, and have to plan in advance for all my big cakes. You will be busy, and that is a big cake. Bake, tort and tightly wrap your cakes ahead of time, and freeze. (I make an extra layer of each to help avoid last minute baking/replacements). Make and freeze your buttercream. I use SMBC, and freeze it unflavored in quart deli containers. I add the flavorings at the time of assembly while rewhipping the buttercream. Most fruit fillings can be frozen. (I have frozen raspberry and strawberry filling and lemon curd without any problems). I use purchased fondant (Massa Grischuna from Albert Ulster0 to save time, and it is wonderful, but homemade fondant can be made well ahead of time. The bases can be made any time. HTH!
Here are some more links about the cake and the base.
Rhinestone base is 18".
Thank you sooo much for finding those photos!!
I hate to be the one that disagrees. I don't think it's 6 -8 -10 -12
Your cake is broader. Don't get me wrong, I think it may look better being slimmer looking. But right now I believe the picture you want to replicate is 6 - 9 - 12 & 15
LOL...Lynne you are still having a blast with that computer program!
Hey guys...I'll bump this again...please help! I'm also considering using chocolate ganache under the ivory fondant as I've heard that white chocolate can be so unstable..what do ya'll think??? The sizes are 6, 9, 12 and 16 ...all 2 layers each..each pan 2 inches high...buttercream dams..first time using ganache
http://www.wilton.com/decorating/fondant/fondant-amounts-to-cover-cakes.cfm Here is a fondant calculator