I'd love to know the answer as well, so here's a bump.
Hi, never made a tall cake before. I think you can use the same priciple like in this like,
http://www.simplygreatmeals.com.au/wedding/elegance/recipes/spring_flower_cake_sbs.asp
Bake two 3" cakes. Dowel the bottom cake. Then put the other cake on a board and then on top of the doweled cake, securing it with a bit of buttercream. And I would insert a centre dowel too. Then proceed as you normaly would. 
I've done cakes with 3 2" layers, stacked without supports, and they've been fine. I would think you could use either 3 2" layers or 2 3" layers and just fill in between, and you'd be fine as long as you dowel the whole thing to support the next tier.
As a rule of thumb one should use support ever 4" of height. I suggest making 3 2" layers; cut one in 1/2 (torte) and use 1 1/2 stacked; support; board; the other 1 1/2 layers.
One could take the chance of not supporting it as Magda says, but if any more cake is going on top I really suggest this way ^^^.
So you torte, support each 3'' layer with a board, stack one on top of each other, ice and fondant over all 6''? Do I have that right? And how would you cut and serve a cake like that? Wouldn't the fondant that covers all 6'' make it hard to cut a piece 3'' tall? I hope that make sense, I've kind of confused myself lol.
So you torte, support each 3'' layer with a board, stack one on top of each other, ice and fondant over all 6''? Do I have that right? And how would you cut and serve a cake like that? Wouldn't the fondant that covers all 6'' make it hard to cut a piece 3'' tall? I hope that make sense, I've kind of confused myself lol.
So you torte, support each 3'' layer with a board, stack one on top of each other, ice and fondant over all 6''? Do I have that right? And how would you cut and serve a cake like that? Wouldn't the fondant that covers all 6'' make it hard to cut a piece 3'' tall? I hope that make sense, I've kind of confused myself lol.
Just make sure you inform whoever is cutting the cake how it is constructed. After the first cut, they'll know where the board is and be able to account for it.
Many people wrap their fondant around the bottom of the board, creating the same situation. It's pretty common to have to cut around the bottom of the fondant. Just about any caterer or kitchen personnel should be familiar with the procedure.
Quote by @%username% on %date%
%body%
