I've seen many cakes here that begin small in the bottom and then large at the top, it looks kind of whimsical... I'm thinking that I start with a small cake pan and work up to a bigger one. I have a couple pictures saved in my favorites but didnt dare to use them as an example.
I think we'd get a better idea of what you're asking if you show a pic.
You might try shaping it larger on bottom and small at the top and then flipping it. I've seen that done a few times on Food Network and it seems like, theoretically, it would be the best way to shape one.
Here's a picture example of the cakes I'd like to try:
I'd appreciate any help on how to get each tier to have that shape/form.
I think this cake has been carved to get this shape. Why don't you pm MissRobin and ask her?
I would bake them in flower pots...perfect shape and sizes.
tiggerjo: what kind of flower pots? Terracotta? Have you done this before??
Just wondering cause it seems like a simple answer, but how long would they need to be baked for?
yes, i have done this in terra cotta. i just washed it with hot soapy water and let it air dry for a few days. it is much the same as baking in stoneware. be sure to grease well. good luck