I was thinking of making my own wedding cake just the tier cake and someone else do my sheet cakes. I was wondering about 3inch high cake pans from wilton. Can you use the 3 in high pans and just make the cake really high like the 3in and just make a tiered cake without filling or torting it? Or do you have to fill it. I have done cakes with the 2in pans and filled them and stack. Have not done 3in. Was just thinking of a simple way to do the cake with half the work and time without having to fill if it would be appropriate.

Most of the tiered cakes I've seen done with a single 3" cake on each tier look short and squat. My sister's wedding cake was 4" tall with no filling, and most of the guests took a bite or two and tossed the rest...Bluehue is right, a tall slab of cake with no filling isn't that appealing to eat.

If you're having sheet cakes done, why not do your cake with styrofoam dummies? You could work on it way in advance, which would probably cut down on wedding stress. You wouldn't have to worry about dowels and boards either. If you didn't want anyone to know it was a faux cake, you could have them carry it into the kitchen before they start serving the slices of sheet cake, and no one would know the difference.

I tried the 3" pan to cut down on the work. But, at the others stated, it was a lot of cake...too much in fact. I ended up torting and filling anyway

I would order dummies and forget about the 3in cake