This is probably a really stupid question, but I was wondering about the right height for cakes. Usually when I bake, I use a 3" deep tin, and the cake domes a bit. So once I have levelled off the cake, and by the time it's covered in fondant, it's usually about 3 and a half inches high. I was just wondering what the average height should be?
The average I would say is 4 inches.
Do you put buttercream or ganache under fondant? Do you also torte and fill?
I try to get 4" as well. Just seems like a nice height.
Thanks for your replies. Yes, I usually use buttercream under the fondant, and also fill the cake. Maybe I should bake two cakes, rather than splitting one? It's just that there would be a lot of waste that way.
Anyway, thanks again. I now know roughly what I should be aiming for.
I use 3" pans most often, and once I torte, fill, frost and fondant, my cakes are well over 4"