How Tall Should Each Tier Be.....how Many Cakes To Use?
Decorating By Normita Updated 21 May 2009 , 3:15am by Normita
My cakes are 4" high tieres. If I need to go any higher than that then I am usually doing something like a topsy turvy or some kind of sculpting with the cake. Hope this helps you.
If you want a 3" cake then even though your pan is 3" I suggest you collar your pan so it doesn't run over while baking. Don't put too much filling in the middle as that makes it unstable and will buldge out the sides. So don't try and make up hight with filling unless you torte and then can fill many thin layers.
4" is good and standard as far as I know, it's what I always use unless the design calls for something more.
So, when you say you use 4", do you mean you use a 4 inch pan and with all the filling and icing it becomes a bit higher or do you use what I use...3 inch pan and with all the trimmings it is close to 4"?? Sorry too many questions 
If I am making a 8" round cake. I usually bake 2 - 2 inch height, 8 inch rounds. Does that make sense? Then I stack, in between either buttercream or any other kind of filling. Just make sure they are both level.
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