Hey guys! I'm doing a baby shower cake in nov. Anyway, the shower is only 20-30 ppl max, but I want to do a cool design (for my sis). I think two tier TT cakes look funny so need at least three tiers.

So with all that in mind I was thinking I could do an 8, 6, 4. but do you think a 4" round would look ok? Where do you get the pan or do you just carve it out of two sixes (or one 8")??? Idk what to do here but I like the design for her b/c she is a "wonky" girl lol.

I do graduated tiers so it would be like 2-3-4, on top of 4-5-6, on top of 6-7-8 if those are the sizes your using.

CKSA sells a 4" pan. http://www.countrykitchensa.com

Thanks guys! Still not sure if it will look good that way. I think I can't do graduated sizes as a 2" base has got to be too small to support a 4" top, lol. I'm trying to picture a 4 or 5" tall cake that is only 4" round!

Maybe gradiate the tiers less severely? So for the bottom do 8-7.5-7, then 6-5.5-5 for the middle, and 4-3.5-3 for the top? You'd use less pans that way, because 2 of the layers of each tier would be baked in the same size pan and then you'd be trimming them down.

Actually my plan was to bake the same size ie 8" cake, then put a 7" cake circle and carve out. I don't have all those pans! Lol.

Good idea though because I was thinking of doing it the standard way when it was posted that the top would have a two inch base.

How do you fill them though, or can't it be done?

I won't do a topsy tier smaller than a 6". I tried a 4" once but by the time I tapered the sides the base was a little over 2" and it didn't work for me. It fell over all the time and when I put it on the top of the cake and drove the center dowel through it ruined the cake because the 2" board it was sitting on was small. so the dowel didn't go through the board but rather pushed the board into the cake below it. It was a mess. But it was also my first topsy turvy cake and the first is always the hardest so maybe you'll have better luck than me.

I did this one for my daughter's b-day. It was a 4,6,8. It's a topsy, but not turvy, I just tapered my SCF icing to appear to be carved. It was much easier for me than carving a 4" tier. Its just a slight angle, but it was easy and gave me the look I was wanting. HTH

Hi Horselady

I've made a topsy turvy with a 4" top tier a couple of times and haven't had too many problems. I followed Lindy Smith's directions - I think they were in Cakes to Inspire and Desire. Basically, you just carve a 4" cake to shape, don't worry about making 4", 3" and 2" layers.

If you want to fill your cake, simply torte it before you carve it. Don't use too much filling though - a thin layer of ganache is good. And make sure your cake is nice and firm.

Or, you could always make a dummy top tier out of styrofoam...

All the best,
Cris.

I have down a top tier and I had a 1 layer of each 4-5-6, sitting on top of 6-7-8. It gives much more support and is easier to get them tapered. Stack them upside down with the 6 being at the bottom, 5 inthe middle, and the 4 on top. It is SO much easier to taper that way.

Well, just tried to post by my blackberry desided to be a butthead.

Basically it was to say: I love the cake posted it is really cute! I feel so much better about attempting this small size knowing others have done it with success!

I always do a bc dam when I fill and I was worried that the carving would remove the dam and make the filling ooze?

And thank you all so much. You CCers are amazing and such an awesome group! I don't know what I'd do without you and I wouldn't be 1/10 as far along if I didn't lurk here so much!

Thanks, and no problem, I feel the exact same way you do. Good Luck and KEEP CAKING

By the way Sucresucre that cakes is beautiful.

Thanks.