I'm very new at making cakes and love all the tiered cakes I've seen here on the site. I'm interested in what size pans are being used for the tiered cakes. I have the standard 9 inch rounds which only seems to yield a cake that is maybe 1 1/2 inches tall or 3 inches when layered with a filling. suggestions on pan size to achieve the taller cakes layers?
Welcome to CC! I hope I can help. When making a cake, say I want an 8" round cake, I bake 2 - 8" round cakes that bake up to be about 2" tall each. I take those 2 cakes and torte them in half so I have 4 - 1" tall cakes. I then stack and fill the 4 cake layers with 3 layers of filling. That way my cake ends up being 4"-5" tall.
Even if your cakes only bake up to being 1.5" tall, that's still a 3/4" tall layer. A cake with 4 - 3/4" layers will end up about 4" tall with filling. Most of my cakes tend to have 3/4" layers because I never put in the right amount of batter.
I hope that all makes sense for you.
It all depends on how many people the cake needs to be for. My tiered ones in my photos are 12 and 10 inch ones. If you fill your pan up 3/4 of the way full, it should rise above the pan and you can cut off the excess using your pan as a guide so that your tiers are level.
If you're using the regular pans from a grocery store, i'd suggest getting newer ones that have sharper angles and are 2 inches high. If you want to buy them locally, your local craft store will most likely sell Wilton (and you can usually google a 40% off coupon). I like there to be a 3 inch difference.. so a 9 inch and a 6 inch, etc.
Thank you so much for the help!!