10-8-6 Cake - Does It Look Out Of Proportion?
Decorating By lauras231279 Updated 4 Mar 2010 , 7:36pm by MikeRowesHunny
Hi
I am doing a cake that will be 10-8-6 due to having a small number of guests and wanting to have 3 types of cake flavour, plus use existing pans/tins!
My question is, do these size pans/tins produce a rather dumpy looking cake i.e. a bit short (I'm British so just making sure "dumpy" is not a Britishism!) I was thinnking that it might, and therefore having a smaller 4th cake on top would be an idea, or to have a fairly high topper.
Any thoughts? Do you have any examples of 10-8-6 cakes that you have done?
Thanks again
L
The blue birthday cake in my photos (don't know how to copy picture here..lol) is 6-8-10. I do alot of cakes using these sizes. All of my tiers are 4 inches high, 2 layers each.
Here is my Tinkerbell cake I did last year for my daughters 6th birthday.It is a 10,8 and 6
almost all of the 3 tier cakes in my photos are 6, 8, 10. I use those all the time! (Mostly because I hate rolling out the fondant for anything larger than a 10"!!!)
Edited to say:
And the 2 tier cakes are usually 6 & 8.
HTH
I use 6-8-10'' cakes all the time. Mostly because I dont deal with the odd numbered cake tins. It wont look "dumpy". Promise...
I use that combo and I don't think they look "dumpy" at all. But if you are wanting a little more height, you could always torte more layers in your tiers...its not a huge difference, but just a little extra boost. HTH and Good Luck!
Hi
I am doing a cake that will be 10-8-6 due to having a small number of guests and wanting to have 3 types of cake flavour, plus use existing pans/tins!
My question is, do these size pans/tins produce a rather dumpy looking cake i.e. a bit short (I'm British so just making sure "dumpy" is not a Britishism!) I was thinnking that it might, and therefore having a smaller 4th cake on top would be an idea, or to have a fairly high topper.
Any thoughts? Do you have any examples of 10-8-6 cakes that you have done?
Thanks again
L
Laura, are you baking in the typical 3in high pans used in the UK? If so, this is a fruit cake I did in those sizes (and I used cake drums under each cake to give an extra bit of height):
http://www.cakecentral.com/cake-photo_910763.html
If you want more height and are using sponge cakes, then make 2 x 2in deep layers and fill each layer (giving 3 layers filling), that's a good height when finished (about 5+in) - this cake is a 6-8-10 sponge cake
http://www.cakecentral.com/cake-photo_1380027.html
thanks so much everyone - your cakes are all amazing and not dumpy at all!
I will be using 3inch cakes and making sponge one, which I had planned to tort into 3 layers of cake. It wont be all that high but I can't afford to buy more tins at the moment. We are just buying a house and I don't want to spend too much more.
I think that if I use the gerbera daisys that my sister in law wants on the top, in some sort of topper, then the it kind of balances the height out a little to make it come to a nice triangle shape. Are there special topper stands for flowers, or is it a case of just arranging them to stand up on their own? (I would have them facing outwards, no stems showing, I think.....
oh and I meant to ask...Mike....do you think it would look ok to stack a cake with cake drums under the layers (which you could see) or would it look odd and be best on pillars only?
oh and I meant to ask...Mike....do you think it would look ok to stack a cake with cake drums under the layers (which you could see) or would it look odd and be best on pillars only?
You can't see mine can you 
?! Use the same size boards as the cakes, cover the whole thing in fondant down to the base of the drum, then you have extra invisible height 
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