I've got a 13" tall tier done in 10" rounds.... and right now I'm TERRIFIED of rolling the fondant out and covering it. It's sturdy. Done in three sections separated by cake boards. bottom and middle section each have 4 dowel rods in them, and then two dowel rods go through all three sections, and two additional dowels in the top section to support the 8" that will go on top of it.
I'm leaving this tier to cover last, in prayers that y'all will have some good tips for this one.
I would roll out a 15" high fondant and wrap it around the cake and then when it firms up a bit, trim the top level and then roll out a 10" circle or whatever you need to cover the top and then trim that as well. You can spackle the seam or use a border to hide the seam.
To cover a cake that high will be torture, with the overhang causing the fondant to pull and tear at the egdes...I know because i covered a 6" high cake last night!!!! and its a 6" round....HARD WORK!!
lol, thanks Angel! I still haven't started that tier yet. All the others are covered though, both for the wedding cake and the groom's cake. There's a 7" tall 6" round on the wedding cake, and a 10" tall 8" round on the groom's and those went relatively "smoothly" ... excuse the pun
But that 14" is BEASTLY looking!!!! More than anything I think I just don't want to roll out the fondant. I don't have a sheeter (fingers crossed, someday soon I will!), so it's all rolled out by hand. I can see me now, getting frustrated, climbing on top of the work table, straddling my mat, and using all my body weight to roll out that much fondant eek!
I did a cake close to that tall before. I was lucky in that someone let me use their sheeter for the fondant.
One thing I learned: DON'T put the fondant on the top and drape it down like you would a traditional cake. The fondant is too heavy and will tear. You really need to lay the cake down and roll it up in the fondant.