Tier Height Help Please!

Decorating By pj22 Updated 19 Apr 2014 , 8:25pm by Claire138

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pj22 Posted 18 Apr 2014 , 4:00pm
post #1 of 16

Hi!!

 

I wanted to get some opinions on how tall the tiers should be made for a cake like this picture below. Do you think 4"tall will be good enough, or should I do 6"tall tiers that are carved and tapered?
 

I think there is not much slant on the top, but more tapering all over the sides? Any advice on doing this would be appreciated!! Thank you!!!

 

15 replies
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Claire138 Posted 18 Apr 2014 , 4:17pm
post #2 of 16

This looks like it was made in those topsy turvy pans, the sizing is so exact I'd be really really impressed if someone hand carved those. 

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pj22 Posted 18 Apr 2014 , 5:58pm
post #3 of 16

AThanks Claire! But if I'm making it using 2inch pans, would 3 2-inch layers be advisable. Or just 2?

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AZCouture Posted 18 Apr 2014 , 7:11pm
post #4 of 16

AI generally bake the same amount I would for a normal tier, which once filled and iced is about five inches tall. You'll be carving a slant off if each top, and then flip it over and reattach it, giving even more height. Google mad hatter or topsy turvy cake tutorials so you can get a visual.

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AZCouture Posted 18 Apr 2014 , 7:11pm
post #5 of 16

AAnd there is also the carving you need to do to get the tapered sides. But Google it so you can see.

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acakedecorator Posted 18 Apr 2014 , 8:23pm
post #6 of 16

I think it depends on how much you are going to torte and fill it. I would personally go for the 6 inch tiers because I sometimes think that my 4 inch tiers look too squaty. I personally prefer taller tiers on topsy turvy cakes as well.

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pj22 Posted 18 Apr 2014 , 9:49pm
post #7 of 16

Thanks so much!! Another question was - There doesn't seem to be a lot of slant on the top of each tier. 


I saw the CC tutorial on topsy turvy cakes and it had a well kind of cut made on top of the bottom tier, to give the middle tier a flat surface to sit on. The cake was scooped out, then covered in fondant, then the middle tier sat in that indentation/hole.


Since this is not too slanted, should I still create that hold space, or just place the middle tier directly on top of the slanted bottom tier?

 

If I make the well, then how will that sharp ribbon border come around sides of the middle tier? Won't it be a bit rounded? Hope I've been clear in explaining...! 

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acakedecorator Posted 18 Apr 2014 , 11:09pm
post #8 of 16

With such a slight slant as the bottom and middle tiers have, I don't think it is necessary to create the "well" unless for peace of mind.

 

I do not quite understand your question about the ribbon. I would put the ribbon on after I stacked the cakes, if that helps.

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pj22 Posted 19 Apr 2014 , 12:09am
post #9 of 16

AThanks so so much acakedecorator!! Appreciate your help!

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pj22 Posted 19 Apr 2014 , 12:10am
post #10 of 16

A

Original message sent by AZCouture

I generally bake the same amount I would for a normal tier, which once filled and iced is about five inches tall. You'll be carving a slant off if each top, and then flip it over and reattach it, giving even more height. Google mad hatter or topsy turvy cake tutorials so you can get a visual.

Thanks to you to AZ! :)

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acakedecorator Posted 19 Apr 2014 , 12:43am
post #11 of 16

Quote:

Originally Posted by pj22 

Thanks so so much acakedecorator!! Appreciate your help!


You're very welcome! Glad I could help!

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AZCouture Posted 19 Apr 2014 , 2:27am
post #12 of 16

ANo, I don't do that "carve a well for the tier above to sit in", I learned how to make the real madhatters from a Planet Cake instructor, and when I look at the other style, they just look like hacked off lipsticks. There's no wonkiness to them when they're not tapered and don't have severe angles. Here's a pic from the class I took. Can't wait to make a three or four tier one someday! Have to find someone with a big budget too, cause I use ganache and a whole lotta time! :D

https://m.facebook.com/photo.php?fbid=477116242318780&id=110414962322245&set=a.111110475586027.10211.110414962322245&source=48.

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auzzi Posted 19 Apr 2014 , 2:42am
post #13 of 16
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pj22 Posted 19 Apr 2014 , 8:13am
post #14 of 16

A[quote name="AZCouture" url="/t/773831/tier-height-help-please#post_7505838"]No, I don't do that "carve a well for the tier above to sit in", I learned how to make the real madhatters from a Planet Cake instructor, and when I look at the other style, they just look like hacked off lipsticks. There's no wonkiness to them when they're not tapered and don't have severe angles. Here's a pic from the class I took. Can't wait to make a three or four tier one someday! Have to find someone with a big budget too, cause I use ganache and a whole lotta time! :D

https://m.facebook.com/photo.php?fbid=477116242318780&id=110414962322245&set=a.111110475586027.10211.110414962322245&source=48.[/quote]

OH wow! Those look amazing!!

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pj22 Posted 19 Apr 2014 , 8:14am
post #15 of 16

A

Omg! Thank you thank you!! I've been looking forever for the artist who made this cake! I found it on her page! Thank you!

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Claire138 Posted 19 Apr 2014 , 8:25pm
post #16 of 16

Gorgeous! Can't believe they aren't done in the topsy turvy pans. Looks amazing.

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