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Rule of thumb for cake tiers? Pan sizes
 
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WickedBlu
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Joined: Oct 08, 2006
Posts: 16
Location: Carmichael
PostPosted: Fri Nov 10, 2006 10:28 am  Reply with quoteBack to top
Is there a good rule of thumb that everyone uses for 3 tier and 2 tier cakes? ie 3 tier cakes use a 10, 8, & 6 and 2 tiers use 6 & 10? I don't know why I'm having a hard time with this. Help please...

Also do you stack your cakes and then frost or frost stack frost stack? Shocked

Thanks for everyone's help. This is my all-time favorite website!
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GeminiRJ
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Joined: Aug 28, 2006
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PostPosted: Fri Nov 10, 2006 10:41 am  Reply with quoteBack to top
I think most tiered cakes graduate in size by 4", typically (14", 10", 6"). I am working on a 12", 9", and 6" tiered cake (that's just what worked out for serving size). I usually frost all the tiers separately, then stack. I do this so I can refrigerate the tiers, which makes them easier to handle.
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MissRobin
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PostPosted: Fri Nov 10, 2006 1:12 pm  Reply with quoteBack to top
It has always been my understanding there should be a 4" difference between size of tiers.
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mollielor
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PostPosted: Fri Nov 10, 2006 1:18 pm  Reply with quoteBack to top
I think the rule of thumb is 4" difference, but IMO, it's just the look you're going for. Personal preference per cake, ya know. And, frost each tier individually.
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