sleepy20520 Posted 1 Feb 2012 , 5:14pm
post #1 of

has anyone ever made a 4 tier cake using a 4",6",8",10"?
normally i would do a 6,8,10,12...but the person its for has a stand thats 10.5"x10.5" so it cant be bigger than 10" on the bottom, but really want 4 tiers. would it look dumb to do a 4"top tier?

16 replies
AZCouture Posted 1 Feb 2012 , 5:36pm
post #2 of

Most of my tiered cakes are 4" on the top. Anything bigger that that just looks squatty to me. If it's not a 4, it's a 5", and I don't like using a 6 unless I hafta.

all4cake Posted 1 Feb 2012 , 5:47pm
post #3 of

I also use 4" for top tiers quite often. As long as the topper, if there is one, fits I'd use it. If more servings are needed than the cake will serve, kitchen cakes would come in handy there.

I have several in my photos with 4" top tiers. Here's a couple...
Image

Image

These are both, 12,10,8,6,and 4"

sillywabbitz Posted 1 Feb 2012 , 5:58pm
post #4 of

All4cake, I love that second cake with the scalloped tiers. That's stunning.

all4cake Posted 1 Feb 2012 , 6:05pm
post #5 of

Thanks, sillywabbitz. (I shared how to do them on my blogspot, http://desertbootswallabeesandmynewsneakers.blogspot.com/2011/05/something-in-white.html if interested)

sleepy20520 Posted 1 Feb 2012 , 11:07pm
post #6 of

thanks guys! ive always done a 6" top tier... i guess i should start using 4" too! super helpful! icon_smile.gif
can i ask how many servings you get from a 4" and how much batter you need?

sleepy20520 Posted 2 Feb 2012 , 12:19am
post #7 of

hey all4cake, on that first picture, how did you attach those big flowers on teh front? wire?

southerncross Posted 2 Feb 2012 , 12:20am
post #8 of

wow...learn something new every day. I love the 4" tier and adore the scalloped side. Thanks All4cakes. You've made my day!

sillywabbitz Posted 2 Feb 2012 , 3:43am
post #9 of
Quote:
Originally Posted by all4cake

Thanks, sillywabbitz. (I shared how to do them on my blogspot, http://desertbootswallabeesandmynewsneakers.blogspot.com/2011/05/something-in-white.html if interested)




Those are great tuturials. Now I want to make a Dalia and a scalloped cake! Thanks for sharing .

all4cake Posted 2 Feb 2012 , 4:06am
Quote:
Originally Posted by sleepy20520

hey all4cake, on that first picture, how did you attach those big flowers on teh front? wire?




They're attached with water actually. I brushed the area with water as well as the back of the flowers and let them set a few minutes which created a stickiness (same effect as gum glue I reckon). Then, pressed the flower on and held it there a couple of minutes or until I thought it would hold...luckily, it did. I was ready with the royal icing had it gave me any trouble. Same with the giant roses on the second photo...no wires there either.

all4cake Posted 2 Feb 2012 , 4:13am
Quote:
Originally Posted by sleepy20520

thanks guys! ive always done a 6" top tier... i guess i should start using 4" too! super helpful! icon_smile.gif
can i ask how many servings you get from a 4" and how much batter you need?




I usually don't count the servings of that tier into the overall servings count but, if I had to I'd say 4 good servings or 6 smaller ones.

When filling those pans, I use 2 1/2 #6 scoops of batter- about 1 1/4 cup per layer (2 1/2 cups, total). That amount varies slightly depending on the batter used. The above measurement was using the double chocolate cake recipe from Epicurious.com

all4cake Posted 2 Feb 2012 , 4:16am
Quote:
Originally Posted by southerncross

wow...learn something new every day. I love the 4" tier and adore the scalloped side. Thanks All4cakes. You've made my day!




Thank you! You've made my day as well! icon_biggrin.gif

sleepy20520 Posted 2 Feb 2012 , 5:58am

all4cake - thats awesome! ive made some cakes where using water or gum glue worked good and sometimes it just doesnt want to cooperate. ive never used wires and may have too soon tho.

btw, on that second cake, do you think you could give me decoration as to how to make a flower like that???? its exactly what i am looking for! icon_smile.gif

all4cake Posted 2 Feb 2012 , 6:08am
Quote:
Originally Posted by sleepy20520

all4cake - thats awesome! ive made some cakes where using water or gum glue worked good and sometimes it just doesnt want to cooperate. ive never used wires and may have too soon tho.

btw, on that second cake, do you think you could give me decoration as to how to make a flower like that???? its exactly what i am looking for! icon_smile.gif




All information for both cakes is located on my blogspot, http://desertbootswallabeesandmynewsneakers.blogspot.com/2011/05/something-in-white.html

There are links to tutorials that aided me in completing within the text (the links are yellow).

kendra_83 Posted 3 Feb 2012 , 11:29pm

This one is a 4"6"8"10"
http://cakecentral.com/gallery/2253877/black-and-white-wedding-with-hydrangeas

all4cake Posted 4 Feb 2012 , 3:30am

kendra_83, that is a gorgeous cake!

kendra_83 Posted 20 Feb 2012 , 1:52am

Thanks! icon_smile.gif

Quote by @%username% on %date%

%body%