So I"m making my friends wedding cake and its a 4 tier topsy turvy cake I'm not quite sure of the pan sizes I will need. I understand the construction but wasn't sure what would be good sizes. Any ideas would be great. I attached the picture she sent me of the cake she wants me to make.
BTW small extra question.. anyone have an appox. price for making this cake at cost.
This is just my opinion, and I have no experience with TT's, BUT I have plenty of experience in looking at them and I know a good TT when I DO see one. I think one of the biggest things in making one look good is at least a 3 (4 is even better) inch difference between tiers. I've seen plenty that would have looked a hell of a lot better with the bigger difference between tiers.
Depending on how many servings...12",10",8",and 6" looks great when the base of each are trimmed down 1"-1 1/2". This would, like Jamie mentioned, give a great effect.
ETA: Regardless of size required for servings, I begin mine with a 2" difference in pan sizes then trim the bases.
Yes, forgot to mention that. A straight 4 inch difference would not be feasible in most situations. So, yes, tapered down, a 2" pan diff totally does it well.
i did one this wknd (will be posting pics tmw) and it was a 15,12,9,6...looked great!
Thanks guys for all your help.. I'll ask my friend now if would like the 15, 12, 9, 6 or the 12, 10 , 8, 6. I can't wait to post this cake I hope it turns out well, but the wedding isn't till Aug. awhile away yet.