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Re: Help! Stacked Tier Cake

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Posted by Laura White, Mo on July 05, 2007 at 23:32:37:

In Reply to: Help! Stacked Tier Cake posted by Michelle on July 05, 2007 at 14:07:29:

I do them very often. I would strongly suggest doing the two bottom layers and two top layers and stack the two halfs together on site. Being more straight up and down they are more top heavy and not as wide of a base for weight or stability. Most usualy when I do one I leave off the top border. You can see one I did here

http://www.creationsbylaura.net/ribbonsandbows1greenribbonbrewer.html:

I have a wedding cake that I am making in a couple of weeks. Has anyone made a cake with pan sizes that are only 2" difference in size as opposed to 4"? I would like to use 8, 10, 12, and 14" pans but am unsure how this would work. The cake has really simple decoration, just white icing with a green band around the bottom and groups of bamboo on top of the band. Any advice would be much appreciated, I am doing this for a friend and it is only my third wedding cake so I am a bit nervous!

Thanks!

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Comments:
: I do them very often. I would strongly suggest doing the two bottom layers and two top layers and stack the two halfs together on site. Being more straight up and down they are more top heavy and not as wide of a base for weight or stability. Most usualy when I do one I leave off the top border. You can see one I did here

http://www.creationsbylaura.net/ribbonsandbows1greenribbonbrewer.html:

 I have a wedding cake that I am making in a couple of weeks. Has anyone made a cake with pan sizes that are only 2" difference in size as opposed to 4"? I would like to use 8, 10, 12, and 14" pans but am unsure how this would work. The cake has really simple decoration, just white icing with a green band around the bottom and groups of bamboo on top of the band.  Any advice would be much appreciated, I am doing this for a friend and it is only my third wedding cake so I am a bit nervous!

Thanks!




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