I have a bride who wants a 4 tier cake with each tier being 6" tall. If I make 3 - 2" layers, whats the best way to support it? Can I stack all 3 layers without extra support or do I need to have 2 layers one one board, and the third on a separate board with support underneath it. It would be strange to serve 2" layers of cake... Help - Any ideas????
I've done a few of these.........I love the taller tiers. I bake 2 - 3" layers, torte and fill them and assemble as I would 4" tiers. They end up around 6 1/2" tall. Be sure to tell the bride she'll need dinner size plates when serving, since the dessert size are usually 5".
Don't forget to adjust your pricing also, since the serving sizes will be 50% (2") taller, you really can't cut the slices much thinner than 1" thick.
I assemble it like two 3" cakes stacked with all the usual support and then iced as one. Easy for transport, cutting, plating, and serving calculation.
I don't own any 3" pans. Is there a way to do it without buying new 3" pans, or should I just bite the bullet and invest in them anyway?
I've only made them with the 2 - 3" layers. If you think it's something you will use, I'd buy the 3".
Whenever I buy new pans I buy 3", I even bake my 2" layers in them. It just keeps my inventory down to a minimum, I don't have enough storage for 2 and 3" pans.
I guess you could make 3 layers a little less than 2" each, don't torte them just fill them so you have 3 layers of cake and filling to equal 6".
You do not need 3" pans Just bake three 2" layers; torte. For each tier to be 6" tall you would use 5 of those 1" layers (w/filling between them it should come out to very close to 6").
Is that clear as mud?? Sorry it is a clear pic in my mind