Hi everyone, ive slowly but surely finding out the recipes for fruit, chocolate, vanilla sponge, etc i want to use all the time but my problem is that the recipes are all from different books and give me different height of cakes. My madeira cake is probably the right depth but ive just found a lovely fruit cake recipe which is brilliant but the tiers arent deep enough.
What height of tiers do you all use. i know some people on here use lovely high tiers which i love the look of but what is the average height?
Also, with a sponge, i could just cut another cake in half and use 1 and a half cakes to get the right height and sandwich with BC but what about fruit cake? Since you dont use BC, how would you stick two halves together?
thanks in advance xo
I think the general height of a 2 layer cake, filled is 4". I shoot for that since SPS stacking system columns come in 4 inches heights. I find that a scratch cake recipe that serves 20-24 works well for two 8" pans.