Ok, I need to know what looks best for a 3 tier, 2 layer cake, square that is off set, meaning the corners are not facing all the same way....
The amount of cake slices wont matter its for my family and they love taking cake home!!! lol
I think you need more than 2 inch difference in order to turn them and not have the corners hanging over the edge. I take my pans and stack them up in different configurations to see what looks good. HTH
If you're starting with a 6" square--it needs to go on top of at least a 9" square...
the 9" square needs to go on top of at least a 13" square for completely offset stacking (as opposed to slightly offset or stair stepping).
I hope this helps.
Here are the right angle measurements:
I have been known to make paper cakes and stack them to see what sizes would look best together.
Thank you all so Very much!!! I knew I could count on the wonderful ppl of CC to help and point (push) me in the right direction. HECK!!! My pans are only 6,8,10,12,14....lol
I know I have to put supports under each cake, if I have the wilton sturdy sq. platters, would bubble straws hold up the cakes on each other? would it look too tacky to use quite a few so that they for sure dont collasp into each other? example: 6" cake having 5 under it, 9" having 7 and so on??
It has to travel 30mins, using either Indys recipe that Im to die for since I discovered it about 2yrs back since I live in Texas, or Sharons, wish I would be using for the VERY FIRST TIME!...not sure which to go with.
Outside party, cake out 2hrs, Texas heat/humidity...temps will be about 90 that day, under a canopy.
Thanks and have a wonderful day!!!!