I am going to be making my first wedding cake. I have made a practice cake but the layers didnt seem tall enough. I made each tier two layers. Maybe it is just me but all of the photos of the wedding cakes in the galleries looked alot thicker/taller than on my practice cake. How many layers should be used?
When I've done cakes in the past, especially for wedding, I've always used 2, 2 inch pans. That way you've got 2 nice layers, plus the layer of filling, and then the frosting. That way, the layers get to be wuite high, between 4.5 and 5.5 inches. If you''re using one 3 inch pan, especially if you have to "level" anything, you coild be losing height. I hope this helps. Also make sure that you pipe a dam of icing around the layers for your filling. This can also help to maintain the height that you're building.
I agree with her. This might give you an idea of what to look for. You can see how big the cake is by comparing it to the size of the fork.
Thank you! On my practice cake I used a filling between the layers and didnt pipe a dam so that would help. Thank you for the advice.
I used to do 2-2" cakes but I had trouble getting them to be the same size. So I bought 3" pans & I just torte it & fill it. It's so much easier then using 2" pans~ I'm always looking for the easiest way of doing things, ha ha ha!
I do the same TC I love My 3 inch pans.
Love your saying at the bottom!
Do you think, though, that you can actually make the layers too large? I recently made a cake, torted and filled, and measured it. It was 6 inches tall. Is that too tall for a wedding cake?
I was thinking I should possibly make my cake layers shorter when doing wedding cakes. I use 2" pans and fill/bake so my layers are a full 2" on the sides.
Thanks for the link niki_10. I want to try that pound cake recipe. Has anyone tried it yet? I wonder how it tastes.
I use the 2 2" pans for my cakes....That's how I did my daughters wedding cake.... She didn't want any strawberry or raspberry filling so it was just plain icing between the layers... mine were 4" high....
I just purchased a 3" pan to see how that will work..
I'm like turtle....the easiest way is the best way for me....lol...
I may have to get a collection of 3" pans now... I have double of all the 2" ones.... that way I can bake 2 cakes at a time of the smaller ones... and with the larger ones.... when they are done and cooling, I'm making the next one, and baking it.... don't have to wait for the pan ....
I just did my first 4-layer (2 torted layers) cake, and each ended up about 4 1/2 inches tall. It wasn't that much harder, and it looks so much better than a 2 layer, even on the outside. Up to 5 inches high looks just right to me for a wedding cake - 6 sounds a little tall.
I haven't tried that pound cake, but her yellow cake recipe is really good. Her Italian Meringue Buttercream is to die for.
I don't have the links to those recipes here at work, but they are on her website and you can always email me too!
Hi Sharon-Congratulations on your first wedding cake. Make sure you use a good dam before filling your layers. You can use a stiffer icing for the dam. You definitely don't want any leakage for the big day. I have always used 2" to make my cakes but I use the guide in the Wilton yearbooks for the amounts of batter for each pan. Also, if you aren't too familiar (but you might be-didn't say!) with wedding cake construction, check this out:
Hope this helps!
tc and sweet i am with you
i got my 3" high pan recently and love them for the same reasons
i just wish they made them that high in all the shapes
using three inch pans... doesn't that only give you a 3" tall wedding cake?? Seems a little short for a wedding cake. Am I misunderstanding?
not for the type of cakes i make
because i always have 3 layers of cake with fillings between them
So you torte a 3" cake twice to make it three layers?