I usually bake in 2 inch pans and put two layers together to get 4inch high cake. But It still doesn't look tall enough. How high should a cake be for a wedding tier with ribbon? Should I use 3 inch pans put two layers together making 6 or littler over with the filling between the layers? Thanks for your advice.
The American standard for cake height is 4". I bake in 2 inch pans and my cakes usually come out 1.5" tall. I then torte each layer into 3/4" layers and use about .25" of filling between each layer. By the time I fill, crumbcoat and cover in fondant, my cakes always end up just a hair over 4". I find with baking in 3" pans that my cakes always end up higher, but I just have to take that all off when I level them anyways, unless I am specifically trying to get a cake that is taller then 4".
Mine bake to the rim of the pan (2" pan), so with filling and icing and fonda, are generally 4.5 to 5" tall.
Sharon Zambito places a 1/2 inch foam board under layers for additional height. Joni
Anywhere from 4"-6" is standard. My 2" pans always bake a little under 2" and with filling and up around 4 1/4" - 4 1/2". If you want higher, I would bake three 2" rounds. It is easier to torte and gives a great finished product with the extra layers.
Thanks for your replies. I will try adding extra layer.
How high should a cake be for a wedding tier with ribbon?
To me, all standard 4" tall tiers with a ribbon wrapped around appear to look short, but it's deceiving... a belt cinching the cake. If you think your cakes don't look tall enough--only on the ribbon-wrapped cakes, I think that's understandable and wouldn't worry about it... it's an illusion.