I posted this in How Do I but got no bites, so I though I'd try over here.
This is a new cake just posted, and I LOVE the design...
My questions are about the size of the tiers, this cake looks like a 10 inch (4" high), an 8" (6 inches high) and a 6" (4 inches high). Obviously the middle tier has an extra layer, so is there extra support to make sure the center tier doesn't collapse on itself? Is it cut the same? How do you adjust the serving amounts? I don't even know what this technique or stacking is called, is there a name?
I would call it a tall tier. I would do two 4 inch cakes for the middle layer with a cake board between them. then cut to the board so you essentially have 2 4 inch cakes . Otherwise you end up with giant slices that don't fit on a cake plate. plus the extra support is better
That's what I though, I figured there has to be an extra cake board and some support, but I just wanted to make sure. This style seems to be really popular right now so I want to be confident doing it!
that's a gorgeous cake.
I have done the same thing,2- 4 inch high tiers with support in both tiers. If covering in fondant, keep the cake on the counter, if you set the cake up on pedestal to put fondant on it will tear from the weight of the fondant. The cake is beautiful!
It's really gorgeous and the artwork. I'm ordering the dvds on how to do this technique.