Exactly two weeks to go and I will be busy with the wedding cake for our son. Super excited to be doing my very first wedding cake. Some of you already know that I have done a trial of the entire cake to practice the doweling, leveling etc. I had no problems at all. In fact, when I used the cake level to make sure it was level, it was dead level, each layer of cake was measured and each tier was measured before and after frosting.
I bake with two-inch high tins. My cake will consist of 4 tiers, each tier will consist of 3 two-inch layers with two layers of filling. I have noticed with the trial cake that having the two-inch-high cake layers, it really makes the cake seem more stable because the actual cake layers are not so thin. The reason why I am doing 3 two inch layers is that I like the look of cakes that are a bit taller.
When the trial cake was cut, it just seemed like there was a little too much 'cake' and not enough filling layers. Would my cake be wobbly and unstable to dowel, stack etc if I was to half the two-inch layers of cake, ending up with 6 layers of cake and 5 layers of filling? Or, is that inadvisable? The venue is planning on cutting the cut into coffee sizes because all the tiers will be different flavours and the bride and groom would like the guests to sample each flavour. I think if it is cut into smaller pieces if there are so many layers, it may end of really messy?
Pls note I am unable to reply to any posts but I will respond to you in private msg as at least that is something I can do.
Many thanks!!
Rose :)
I generally torte my layers and fill between them and, like you, I prefer a tall tier. So far, I've had no problems, but it do usually just fill with buttercream, which is more stable than some fillings. Since you want very small pieces, what about torting your three layers, making six cake layers of cake, and using a cake board between the third and fourth tiers, like a double barrel cake. It would make your slices about 3 to 3-1/2 inches tall. They would be more the size you are wanting to serve and be much more manageable that way.
W/o seeing your trial cake it's hard to say how much filling you used. It might be you are not putting enough in. Yes, splitting (torting) each 2" layer in 1/2 and putting a light amount of filling is a good choice. Many decorators always do that - so no it will not be unstable (well depending on hat you are using as filling). The other suggestion I have is to be sure to deliver the cake cold. It usually will only take an hour or so to come to room temp so you don't have to worry about that- it should be room temp by the time it is eaten. I have never heard of 'coffee size' servings and am not sure just how small that will be.
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