sweetchef Posted 10 Dec 2005 , 5:38am
post #1 of

I'm doing my first tiered cake next weekend. I was hoping the "wedding experts" could answer some dilemmas:

1. For birthday cakes, I usually cut 3 layers from a 3" tall sponge cake. I know tiered cakes usually have taller cakes. Do you use 2 or 3 layers baked in 2" pans? What do you guys suggest?

2. Also, I'm doing mousse fillings, so the cakes are heavy but small (10", 8", 6")--(Italian cream and chocolate cake w/chocolate mousse). For a stacked construction, would you suggest plastic plates and legs or just cardboard circles and dowels?

2 replies
cakemommy Posted 10 Dec 2005 , 5:52am
post #2 of

I am by no means a "wedding cake expert" let alone a stacked cake expert but what I use are just 2 inch pans and then torte each of them and fill and they end up pretty tall at least four inches.

I would use the plastic plates and legs!!!!!!!!


Amy

sunlover00 Posted 2 Jan 2006 , 10:56pm
post #3 of

I use 2" pans and only fill. The end result is about 4-5 inches tall. I still use the plastic supports with cardboard bases.

Quote by @%username% on %date%

%body%