How Do I Make A Tall Cake...

Decorating By tigersluv Updated 31 Jul 2015 , 1:41am by Naty

tigersluv Posted 20 Jul 2009 , 4:57pm
post #1 of 12

I need to make a stacked wedding cake but the tiers need to be 6" high. How do I stack them and keep them from sinking too much from the weight of the fondant? Do you make 2 - 3" high cakes and fill or put cake board between them?

11 replies
Cheyanne25 Posted 20 Jul 2009 , 5:09pm
post #2 of 12

I'd love to know the answer as well, so here's a bump.

bashini Posted 20 Jul 2009 , 5:16pm
post #3 of 12

Hi, never made a tall cake before. I think you can use the same priciple like in this like,

http://www.simplygreatmeals.com.au/wedding/elegance/recipes/spring_flower_cake_sbs.asp

Bake two 3" cakes. Dowel the bottom cake. Then put the other cake on a board and then on top of the doweled cake, securing it with a bit of buttercream. And I would insert a centre dowel too. Then proceed as you normaly would. icon_smile.gif

Magda_MI Posted 20 Jul 2009 , 5:53pm
post #4 of 12

I've done cakes with 3 2" layers, stacked without supports, and they've been fine. I would think you could use either 3 2" layers or 2 3" layers and just fill in between, and you'd be fine as long as you dowel the whole thing to support the next tier.

kakeladi Posted 20 Jul 2009 , 6:04pm
post #5 of 12

As a rule of thumb one should use support ever 4" of height. I suggest making 3 2" layers; cut one in 1/2 (torte) and use 1 1/2 stacked; support; board; the other 1 1/2 layers.
One could take the chance of not supporting it as Magda says, but if any more cake is going on top I really suggest this way ^^^.

Cheyanne25 Posted 20 Jul 2009 , 6:19pm
post #6 of 12

So you torte, support each 3'' layer with a board, stack one on top of each other, ice and fondant over all 6''? Do I have that right? And how would you cut and serve a cake like that? Wouldn't the fondant that covers all 6'' make it hard to cut a piece 3'' tall? I hope that make sense, I've kind of confused myself lol.

Cheyanne25 Posted 20 Jul 2009 , 6:21pm
post #7 of 12

So you torte, support each 3'' layer with a board, stack one on top of each other, ice and fondant over all 6''? Do I have that right? And how would you cut and serve a cake like that? Wouldn't the fondant that covers all 6'' make it hard to cut a piece 3'' tall? I hope that make sense, I've kind of confused myself lol.

jjkarm Posted 20 Jul 2009 , 6:31pm
post #8 of 12

I sent you PM.. icon_wink.gif

Rylan Posted 21 Jul 2009 , 2:06am
post #9 of 12

I've made one up to 8 or 9 inch tall I believe. I didn't use cardboards in between but I suggest you do.

tigersluv Posted 22 Jul 2009 , 3:47pm
post #10 of 12

I plan to cover with fondant, what do I do so the bottom part of the tier is as pretty as the top?

DianeLM Posted 22 Jul 2009 , 6:32pm
post #11 of 12
Quote:
Originally Posted by Cheyanne25

So you torte, support each 3'' layer with a board, stack one on top of each other, ice and fondant over all 6''? Do I have that right? And how would you cut and serve a cake like that? Wouldn't the fondant that covers all 6'' make it hard to cut a piece 3'' tall? I hope that make sense, I've kind of confused myself lol.



Just make sure you inform whoever is cutting the cake how it is constructed. After the first cut, they'll know where the board is and be able to account for it.

Many people wrap their fondant around the bottom of the board, creating the same situation. It's pretty common to have to cut around the bottom of the fondant. Just about any caterer or kitchen personnel should be familiar with the procedure.

Naty Posted 31 Jul 2015 , 1:41am
post #12 of 12

Great info. Keeping this for future reference.

Thank you!

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