Does anyone have a pattern or rule of thumb they apply when stacking square tiers in a spiral stair pattern? Or do decorators generally eyeball it?
I'm not talking about carving into the cake or anything, just stacking them slightly off a 90 degree angle so they gently turn all the way up to the top tier. I am doing a wedding cake with 4 layers-16", 12", 8" 6". Thanks!
off set about 20 to 22 degrees at each level from the previous level.
"Until it looks right!"
Seriously, I love stacking cakes in the staircase spiral pattern because no matter how you stack them, they look ok. Unlike the "straight" pattern where it has to be perfect or it looks off.