I have been asked to make a 2 tier wedding cake. The bride requested the cake in the photo, minus the top tier. The style seems quite straight forward but being my first wedding cake I want to make sure I get it right.
Firstly what are the best cake tins sizes to use? I've heard that there should be a 4" difference in cake tins to give the cake a ledge? How about the height of each finished tier? I want to ensure that the cake looks generous.
Also I am concerned about the stability of the cake during transportation to the venue. I plan to use dowels in the bottom tier and resting the second tier on top. Will that be enough to keep it stable? I would love to use a center dowel through both cakes for extra support but I don't think I can as it will leave a mark on top and the fondant needs to be smooth.
I am extremely nervous about making someones "wedding cake" and I am imagining all sorts of crazy things that can go wrong.
Any suggestions would be appreciated!!
wedding cake.JPG 104k .JPG file