10-8-6 Cake - Does It Look Out Of Proportion?

Decorating By lauras231279 Updated 4 Mar 2010 , 7:36pm by MikeRowesHunny

lauras231279 Posted 4 Mar 2010 , 12:27pm
post #1 of 14

Hi

I am doing a cake that will be 10-8-6 due to having a small number of guests and wanting to have 3 types of cake flavour, plus use existing pans/tins!

My question is, do these size pans/tins produce a rather dumpy looking cake i.e. a bit short (I'm British so just making sure "dumpy" is not a Britishism!) I was thinnking that it might, and therefore having a smaller 4th cake on top would be an idea, or to have a fairly high topper.

Any thoughts? Do you have any examples of 10-8-6 cakes that you have done?

Thanks again

L

13 replies
mamawrobin Posted 4 Mar 2010 , 12:42pm
post #2 of 14

The blue birthday cake in my photos (don't know how to copy picture here..lol) is 6-8-10. I do alot of cakes using these sizes. All of my tiers are 4 inches high, 2 layers each.

Kiddiekakes Posted 4 Mar 2010 , 12:45pm
post #3 of 14

Here is my Tinkerbell cake I did last year for my daughters 6th birthday.It is a 10,8 and 6
LL

jammjenks Posted 4 Mar 2010 , 1:44pm
post #4 of 14

Here are a few of my 6/8/10 cakes.
LL
LL
LL

KHalstead Posted 4 Mar 2010 , 1:57pm
post #5 of 14

this is a 6,8,10........I did use 1/2 foam core under each cake and iced over the edge of the foam core for a little extra height
LL

greengyrl26 Posted 4 Mar 2010 , 2:09pm
post #6 of 14

almost all of the 3 tier cakes in my photos are 6, 8, 10. I use those all the time! (Mostly because I hate rolling out the fondant for anything larger than a 10"!!!)

Edited to say:
And the 2 tier cakes are usually 6 & 8.

HTH

alvarezmom Posted 4 Mar 2010 , 2:14pm
post #7 of 14

I use 6-8-10'' cakes all the time. Mostly because I dont deal with the odd numbered cake tins. It wont look "dumpy". Promise...

rebew10 Posted 4 Mar 2010 , 2:32pm
post #8 of 14

I used that combo on my last cake and it looks just fine!

jdelaney81 Posted 4 Mar 2010 , 2:39pm
post #9 of 14

I use that combo and I don't think they look "dumpy" at all. But if you are wanting a little more height, you could always torte more layers in your tiers...its not a huge difference, but just a little extra boost. HTH and Good Luck!

saycheese Posted 4 Mar 2010 , 2:41pm
post #10 of 14

I agree with everyone else...don't think it looks dumpy...lots of cakes are these sizes.

However...you said you only have a small group of people? How small? that's about 50 servings even at party size. icon_wink.gif

MikeRowesHunny Posted 4 Mar 2010 , 2:58pm
post #11 of 14
Quote:
Originally Posted by lauras231279

Hi

I am doing a cake that will be 10-8-6 due to having a small number of guests and wanting to have 3 types of cake flavour, plus use existing pans/tins!

My question is, do these size pans/tins produce a rather dumpy looking cake i.e. a bit short (I'm British so just making sure "dumpy" is not a Britishism!) I was thinnking that it might, and therefore having a smaller 4th cake on top would be an idea, or to have a fairly high topper.

Any thoughts? Do you have any examples of 10-8-6 cakes that you have done?

Thanks again

L




Laura, are you baking in the typical 3in high pans used in the UK? If so, this is a fruit cake I did in those sizes (and I used cake drums under each cake to give an extra bit of height):

http://www.cakecentral.com/cake-photo_910763.html

If you want more height and are using sponge cakes, then make 2 x 2in deep layers and fill each layer (giving 3 layers filling), that's a good height when finished (about 5+in) - this cake is a 6-8-10 sponge cake

http://www.cakecentral.com/cake-photo_1380027.html

lauras231279 Posted 4 Mar 2010 , 6:00pm
post #12 of 14

thanks so much everyone - your cakes are all amazing and not dumpy at all!

icon_redface.gif

I will be using 3inch cakes and making sponge one, which I had planned to tort into 3 layers of cake. It wont be all that high but I can't afford to buy more tins at the moment. We are just buying a house and I don't want to spend too much more.

I think that if I use the gerbera daisys that my sister in law wants on the top, in some sort of topper, then the it kind of balances the height out a little to make it come to a nice triangle shape. Are there special topper stands for flowers, or is it a case of just arranging them to stand up on their own? (I would have them facing outwards, no stems showing, I think.....

lauras231279 Posted 4 Mar 2010 , 6:04pm
post #13 of 14

oh and I meant to ask...Mike....do you think it would look ok to stack a cake with cake drums under the layers (which you could see) or would it look odd and be best on pillars only?

MikeRowesHunny Posted 4 Mar 2010 , 7:36pm
post #14 of 14
Quote:
Originally Posted by lauras231279

oh and I meant to ask...Mike....do you think it would look ok to stack a cake with cake drums under the layers (which you could see) or would it look odd and be best on pillars only?




You can't see mine can you icon_razz.gif ?! Use the same size boards as the cakes, cover the whole thing in fondant down to the base of the drum, then you have extra invisible height thumbs_up.gifthumbs_up.gifthumbs_up.gif

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